Poutine is a dish made up of cheese curds, fries, and brown gravy. It first appeared in Quebec in the Centre-du-Québec region in the late 1950s, though its precise ancestry is unclear and there are various conflicting theories. It was denigrated for a long time, made fun of, and even used by some to stigmatize Quebec society. Later, poutine was revered as a representation of Quebec culture and the state of Quebec. It has long been connected to Quebec cuisine, and as it gained popularity, it spread over the rest of Canada, the northern United States, and the rest of the world.
Montreal, Quebec City, Drummondville, Toronto, Ottawa, New Hampshire, and Chicago all host annual poutine festivals. It has been referred to as “Canada’s national dish,” while some feel that this labeling violates the Québécois or Quebec national identity. Because there are so many variations of the original recipe, some people think poutine has become a distinct new food category like sandwiches and dumplings.
The dish was developed in the late 1950s in the Centre-du-Québec region. There is disagreement over who invented the meal among the local eateries, who all claim to be the original.
While Warwick is credited for creating poutine, Canadian culinary historian Sylvain Charlebois contends that Drummondville’s Jean-Paul Roy actually came up with the dish because his restaurant, Le Roy Julep, was the first to offer it in 1964. A contrary viewpoint is offered by The Oxford Companion to Cheese, which claims that the people who decided to add cheese curds to their fries rather than chefs were the ones who actually invented the dish.
How to make poutine
Okay, you now have your components! The greatest fries, exquisite beef sauce, and delicious cheese curds were all prepared by you, but you prevented yourself from devouring them all. When you are, the poutine will be ready.
Make the best possible french fries! Our recipe for poutine starts with homemade fries, but you don’t need to get the deep fryer out (that’s a relief, right?). Since gravy will be poured over the fries anyhow, baking the fries makes them easier to prepare, and we really think that a little less grease is beneficial.
Please pass the gravy! Bring it to a simmer in a saucepan as the fries bake.
Prepare your poutine! It wasn’t really that difficult after all, as you can see. You can divide it among four dishes or serve it heaped up on a big platter for sharing. Just be sure to do it in the right sequence! Fries are served first, then curds and everything is covered in a thick layer of boiling gravy. By the time people begin to eat, the curds should be melting nicely.
ALFREDO POUTINE WITH MUSHROOM BACON
6 portions; 25 minutes
- 6 chopped peppered bacon pieces
- a single pinto mushroom
- Frozen French fries, 32 ounces (or 3 large russet potatoes, cut into fries)
- For frying, use 1 cup coconut oil and 1 cup olive or avocado oil.
- 14 cup of butter
- 6 to 8 chopped garlic cloves
- 1/2 cup of flour
- Spinach
- heavy cream, one pint
- split sea salt and pepper, to taste, and 3/4 cup parmesan
- 2 cups of finely chopped baby spinach
- 3 tablespoons freshly minced parsley (or basil)
Bacon should be cooked till golden in a big skillet before adding the mushrooms and continuing to cook until crisp and golden. Transfer to a platter, let aside, and clean skillet.
Melt oils over a medium-high heat in a big pot. Fries should be cooked until golden. * If preferred, fries can also be baked or air-fried.
In a skillet set over medium-high heat, melt the butter. Add the garlic and stir until fragrant, about 1-2 minutes. After adding the flour, mix in the cream gradually. Add to taste 1/2 cup parmesan, salt, and pepper. Add spinach to the mixture and cook just until the mixture steams and the spinach wilts. When ready to serve, turn off the heat and cover the pan.
To serve, spread alfredo over hot fries and sprinkle parmesan, bacon, and mushrooms on top.