Frederic Melton
Poutine is a Canadian dish that combines French fries, cheese, and gravy. It originated in Quebec in the 1950s and has since become a popular dish across Canada and worldwide, with many variations. The traditional poutine consists of three main ingredients: French fries (or potatoes), cheese curds, and gravy. However, some variations include additional toppings such as shredded beef or different types of cheese. Poutine is considered a comfort food and can be served as an appetizer or main dish. It is often praised for its indulgent and magical combination of crispy, golden fries, savoury gravy, and melted cheese curds.
| Characteristics | Values |
|---|---|
| Name of the dish | Poutine |
| Origin | Quebec, Canada |
| Main Ingredients | French Fries, Cheese, and Gravy |
| Type of Cheese | Cheese curds, Cheddar cheese, Mozzarella cheese, Halloumi cheese |
| Type of Gravy | Beef gravy, Chicken broth, Ketchup, Worcestershire sauce |
| Other Ingredients | Russet potatoes, Butter, Flour, Garlic, Shallot, Chicken stock, Beef stock, Chives |
| Preparation | Fries are fried twice, Gravy is poured over the fries and cheese, Served immediately |
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What You'll Learn
Poutine, a Canadian classic
The key to making the perfect poutine is to use fresh, high-quality ingredients. The French fries should be crispy on the outside and fluffy on the inside, providing the perfect base for the other components. Fresh cheese curds, preferably white cheddar curds, are a must. They are known for their distinctive squeaky texture and slightly soften when covered with hot gravy, creating a delightful contrast in every bite. The gravy, typically a rich, brown sauce made from butter, flour, and broth, ties everything together with its savoury flavour.
There are different stories about the origins of poutine. One popular story credits Fernand Lachance of Café Ideal in Warwick, Quebec, who, in 1957, added curds to a customer's fries. The combination became popular, and in 1963, Lachance began serving it on a plate with gravy to keep the dish warm. Another story claims that Jean-Paul Roy invented poutine at his drive-in restaurant, Le Roy Jucep, in Drummondville in 1964. He had noticed customers adding cheese curds to their fries and officially added the dish to his menu.
Poutine has become a symbol of Québécois and Canadian cuisine and culture, and its popularity has spread beyond Canada. It can now be found all over the world, from food trucks to diners, and has dozens of variations. Poutine is versatile and can be customised to cater to different dietary needs, including vegetarian, vegan, gluten-free, and keto options. Whether you stick to the classic recipe or explore creative variations, poutine is a delicious and comforting dish that is loved by many.
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Poutine's history
Poutine is a Canadian dish, consisting of French fries topped with cheese curds and gravy. It is especially associated with Quebec, where it is said to have originated in the 1950s. The precise origins of the dish are uncertain, with several restaurants claiming to be the birthplace of poutine. However, the most widespread story is that it originated in a restaurant called Le Lutin qui rit in Warwick, in the Arthabaska region. In 1957, a customer named Eddy Lainesse asked owner Fernand Lachance to mix the cheese curds with the fries. Lachance is said to have replied, "ça va te faire une maudite poutine!" ("that will make a damned mess!"). The dish "poutine" appeared on the restaurant's menu that same year. Initially, the dish was served in a paper bag, but in 1963, it started being served on a plate to contain the mess left on the tables. When customers complained that the fries grew cold too quickly, Lachance doused the fries and curds with gravy to keep them warm.
Another restaurant that claims to have invented poutine is Le Roy Jucep, a drive-in restaurant in Drummondville. Owner Jean-Paul Roy began serving the combination in 1958, and added it to the menu in 1964 as "fromage-patate-sauce". The name was later changed to poutine, as the former was considered too long. It is also possible that poutine was born in Princeville, at the restaurant La P'tite Vache, founded in 1966. The restaurant was located close to the Princesse cheese dairy, and a regular customer would order fries and buy a bag of cheese curds to mix together at his table.
Poutine has since become an iconic symbol of Québécois cuisine and culture, and can be found everywhere from fine dining menus at top restaurants to fast-food chains, including McDonald's and Burger King. It has also gained global popularity in recent years, and annual poutine celebrations occur in various cities across Canada and the US, including Montreal, Quebec City, Toronto, and Chicago.
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Making poutine at home
Poutine is a Canadian dish, synonymous with the province of Quebec, that combines three key ingredients: French fries, cheese, and gravy. It is a rich, indulgent, and gloriously messy affair, perfect for parties, game days, or a fun weekend snack. Making poutine at home is a fun and relatively simple process that will surely impress your guests. Here is a step-by-step guide to help you create this delicious dish.
Ingredients:
- Russet potatoes (unpeeled)
- Butter
- Flour
- Garlic
- Shallot
- Beef and chicken stock/broth
- Ketchup
- Vinegar
- Green peppercorns
- Worcestershire sauce
- Salt and pepper
- Cheese curds (white or yellow)
Optional Ingredients:
- Fish sauce
- Soy sauce
- Shredded beef or short ribs
- Rice vinegar
Preparing the Fries:
Start by scrubbing and drying the potatoes. On a cutting board, trim about 1/4 inch from each of the potato's four long sides to create a square shape. Then, cut each potato lengthwise into 1/4-inch thick planks. Slice these planks into 1/4-inch thick fries. Soak the cut potatoes in cold water and refrigerate for about 2 hours to remove excess starch, ensuring crispier fries. After soaking, pat the potatoes dry with a clean towel.
For the cooking method, you have two main options: deep-frying or baking. Deep-frying will result in crispier fries, but baking is a healthier and easier alternative. If you choose to deep-fry, use a proper deep fryer and heat the oil to 375°F before frying the potatoes in batches until golden brown. If you opt for baking, preheat your oven and bake the fries according to your preferred method.
Making the Gravy:
While the potatoes are soaking or baking, prepare the gravy. Melt butter in a medium pot over medium-high heat. Add flour and cook, whisking frequently, until the mixture turns golden brown. Add garlic and shallot, cooking until softened. Gradually whisk in the beef and chicken stock, followed by ketchup, vinegar, green peppercorns, Worcestershire sauce, and salt and pepper to taste. For a more complex flavour, consider adding fish sauce, soy sauce, and a splash of rice vinegar. If you want a thicker gravy, create a slurry by mixing cornstarch with water and slowly incorporating it into the gravy.
Assembling the Poutine:
Once your fries are cooked, place them in a large bowl and season lightly with salt. Add a generous ladle of hot gravy to the fries and toss to coat. You can adjust the amount of gravy to your preference. Next, add the cheese curds and toss again. For the best results, use room-temperature cheese curds, as they will melt slightly when combined with the hot fries and gravy. Finally, serve the poutine immediately on individual plates or a large platter for sharing. Sprinkle freshly ground pepper on top for added flavour.
Variations and Tips:
Although traditional poutine consists of fries, gravy, and cheese curds, you can experiment with additional toppings. For a heartier meal, add shredded beef, short ribs, or other proteins. If you can't find cheese curds, small balls of mozzarella or mild white cheddar cheese torn into bite-sized pieces can be used as a substitute, creating a dish similar to "Disco Fries," a New Jersey variation. Remember, making the dish from scratch will yield the best results, but you can also use frozen fries and store-bought gravy to save time. Enjoy the delicious, cheesy, and comforting flavours of poutine!
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Variations on poutine
Poutine is a classic Canadian dish, especially popular in Quebec, that combines French fries, cheese curds, and gravy. It is believed to have originated in Quebec in the 1950s and has since spread across the world, with dozens of variations.
Mediterranean Poutine
A vegetarian twist on the classic, this version incorporates Mediterranean flavours. Prepare the poutine as usual, then generously spread hummus on top of the fries. Add kalamata olives and sun-dried tomatoes. Crumble feta cheese on top and finish with fresh mint. This variation can be paired with a glass of dry white wine or a classic Greek Frappé. For an extra Mediterranean touch, roast the fries in olive oil and oregano.
Caribbean Poutine
This variation adds a zesty Caribbean twist to the classic poutine, embodying the vibrant spirit of island life. Prepare the poutine as usual, then add jerk seasoning, grilled pineapple, jerk chicken, and shredded coconut. It can be paired with Caribbean Rum Punch or a cold coconut water. For the best flavour contrast, use sweet ripe pineapple, and ensure the chicken is well-marinated for an authentic jerk flavour.
Indian Poutine
This fusion of Canadian poutine with the Indian subcontinent is rich with spices and vibrant flavours. Prepare the poutine as usual, then add chicken breast, tikka masala sauce, cilantro, fresh lime, and crispy chickpeas.
Japanese Poutine
This variation combines East and West, with a Japanese green tea twist on the classic poutine. Prepare the poutine as usual, then dust the fries lightly with matcha powder and top with panko breaded shrimp. Finish with a sprinkle of Shichimi Togarashi and Nori strips. This dish can be paired with a glass of sake or a matcha latte. To prevent the matcha from clumping, sieve it onto the fries.
Mexican Poutine
This variation marries Canadian comfort food with the intricate, robust flavours of Mexican mole sauce. Prepare the poutine as usual, then add chicken breast, Mexican mole sauce (a mix of chilli peppers, spices, and chocolate), queso fresco, cilantro, and lime wedges. It can be paired with a classic margarita or Mexican hot chocolate.
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Disco Fries, a US version
To make Disco Fries, start by preparing a batch of crispy French fries. Russet potatoes are a popular choice for this dish, as they hold their shape well and crisp up nicely in the oil. Cut the potatoes into 1/4-inch thick fries, cover them with cold water, and refrigerate for about 2 hours to release the starch. Then, fry the potatoes in batches until golden brown.
While the fries are frying, prepare the gravy. Start by melting some butter in a pot over medium-high heat. Add flour and cook until smooth and golden, stirring frequently. Next, add garlic and shallots and cook until soft. Gradually whisk in the stock, followed by your choice of seasonings. For a traditional beef gravy, use a combination of chicken and beef stock, with additions like vinegar, ketchup, Worcestershire sauce, salt, and pepper to taste. For a vegetarian option, simply use vegetable stock and omit the meat products.
Once your fries and gravy are ready, it's time to assemble the dish. Place the crispy fries on a serving platter, and top them with shredded mozzarella cheese. Ladle the warm gravy over the fries and cheese, ensuring it's hot enough to melt the cheese. For an extra indulgent touch, broil the fries with the cheese and gravy for a few minutes until everything is melted and bubbly. Serve immediately, and enjoy the delicious combination of crispy, cheesy, and savoury flavours in every bite!
Disco Fries are a perfect crowd-pleasing appetizer or snack, and they can be easily adapted to suit your taste preferences. For a heartier meal, consider adding some protein like shredded chicken or beef. Experiment with different types of cheese, such as cheddar or halloumi, to find your favourite variation. Whether you're serving them as a game-day treat or a fun snack, Disco Fries are sure to be a hit with their irresistible combination of fries, gravy, and cheese.
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Frequently asked questions
The name of the dish is Poutine. It is a popular Canadian dish that originated in Quebec in the 1950s.
The three main ingredients of Poutine are French fries, cheese curds, and gravy. You can use shredded mozzarella cheese or cheddar cheese instead of cheese curds. You can also add toppings such as shredded beef, cooked chicken, or hamburger.
To make Poutine, cut Russet potatoes into 1/4-inch thick fries. Fry the potatoes twice at different temperatures to create a crispy exterior. For the gravy, use beef gravy or add chicken broth, vinegar, ketchup, and Worcestershire sauce. Layer the fries with cheese and pour the warm gravy on top.
