Poutine! Recipe

Ingredients

• Recipe for Poutine, French Fries with Gravy and Cheese
• The Essential Cheese Curds4 large russet (baking) potatoes
• 3 tablespoons minced shallot
• 2 (3-inch) sprigs fresh thyme
• 1 tablespoon unsalted butter
• 1 cup beef or veal demi-glace
• 1 teaspoon coarsely cracked black pepper
• 1/2 tablespoon unsalted butter
• 5 oz cheese curds or haloumi cheese, coarsely
• crumbled (about 1 cup)
• 2 tablespoons fresh chives, finely chopped
• 1. 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.
• 2. 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.
• 3. Put oven rack in middle position and preheat oven
• to 200°F.
• 4. 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. 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. Strain the sauce through a fine mesh strainer to remove the
• shallots and thyme. Whisk in the 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.
• 5. 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
View Full Recipe at CHEWING THE FAT