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Traditional Poutine Recipes


Poutine (Fries and Gravy)
by Emeril Lagasse

Servings 4-6
2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd
In a saucepan, over medium heat, combine the butter and flour. Stir 
until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in 
the stock. Season with salt and pepper. Bring the liquid to a boil. 
Reduce the heat to medium low and continue cooking for 15 to 20 
minutes. Remove from the heat and keep warm. Peel the potatoes 
and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a 
boil. Add the potatoes and blanch for 4 minutes. Remove, drain and 
cool completely. Fry the potatoes until golden brown. Remove and 
drain on paper towels. Season with salt and pepper. To serve, 
mound the fries into the individual (16-ounce) disposable cups. 
Spoon the gravy over the fries and crumble the cheese. Serve 
Recipe courtesy Chuck Hughes for Food Network Magazine

Servings 4
6 to 8 large Yukon gold potatoes, peeled
1 tablespoon vegetable oil, plus more for frying
1 shallot, minced
1 small clove garlic, minced
2 cups chicken stock
2 cups beef stock
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
2 cups cheddar cheese curds
Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut 
lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a 
french fry cutter). Place in a large bowl filled with cold water and let sit at 
least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry 
or spin dry in a salad spinner.

Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over 
medium heat. Add the shallot and garlic and saute until translucent, about 
3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns 
and Worcestershire sauce and bring to a boil.

Meanwhile, in a separate saucepan, melt the butter over medium-high 
heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 
minutes. Whisk the stock mixture into the roux and simmer until reduced by 
half, about 20 minutes. Season the gravy with salt and pepper and keep 

Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches 
vegetable oil in a heavy-bottomed pot over medium-high heat until a 
deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry 
the potatoes in small batches until whitish yellow, about 8 minutes. Remove 
with a strainer and drain on the paper towels. Bring the oil temperature to 
375 degrees F over high heat. Fry the potatoes in batches again until 
golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and 
pepper the fries while hot. Strain the gravy.
Put the fries in shallow dishes; top with the cheese curds and gravy.
Tempura Batter
Recipe courtesy of Cathy Lowe
1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Combine all ingredients. Use as batter for cheese curds.
Very Best Beer Batter
Recipe courtesy of Suzy Quzy
Makes: 2 cups
1 1 cup plus 2 tablespoons all-purpose flour
2 1 teaspoon baking powder
3 2 tablespoons paprika
4 2 tablespoons garlic powder
5 2 tablespoons onion powder
6 1 tablespoon ground black pepper
7 1 1/4 cups beer

Preparation method
Prep: 10 mins | Extra time: 30 mins, resting

Whisk the flour, baking powder, paprika, garlic powder, onion 
powder, and black pepper together in a bowl until evenly blended. 
Stir in the flour just until no large lumps of flour remain. Refrigerate 
30 minutes before using.