Today I am off to Montreal! Now, I already knew that Louisiana and Quebec were early French colonies, but I just learned that for almost two hundred years we were considered part of the same country, that of “New France” from 1534-1759. Rad!
In honor of my visit I would like to share a recipe I found for a very fancy version of Poutine–which is really a food meant to be eaten late at night after drinking–which, of course, we know nothing about here in New Orleans.
In case you haven’t heard of Poutine, it consists of french fries, gravy and cheese curds. Mmmm.
Now, I was thinking that with the dirth of shrimp and oyster poboys that we have begun to face, maybe we need to invent some new poboys, just for the time-being. (I know nothing can replace those beloved poboys, but let’s just goof around in the meantime.) Without further ado, how about a POUTINE POBOY? We already have french fry poboys…I’m not sayin’, I’m just sayin.’ Alright here’s the recipe, which I’m trying (on poboy bread) as soon as I get back:
French Fries with Gravy and Cheese
- 5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup)
- 2 tablespoons fresh chives, finely chopped
Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry.
Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
Put oven rack in middle position and preheat oven to 200°F.
Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.
Stir chives into sauce and drizzle over fries. Serve immediately.