DIAMOND'S CLASSIC POUTINE
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THIS CLASSIC FRENCH-CANADIAN DISH MADE WITH FRIES, GRAVY AND CHEESE CURDS BECAME MY FAVOURITE SNACK WHILE I WAS STUDYING FRENCH IN QUEBEC CITY. THE RECIPE BELOW IS A SIMPLE VERSION MADE WITH HOMEMADE CHEESE CURDS, OVEN FRIES AND GRAVY...AND IT TAKES ONLY MINUTES TO PREPARE.
Yield: 4 Ready in 30 minutes
Cuisine: FRENCH-CANADIANMain Ingredient: FRIES
67% would make again (reviews)
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Notes DIAMOND'S CLASSIC POUTINE Preparation
1. PREHEAT OVEN TO 400F/200C, OR TO TEMPERATURE DIRECTED ON PACKAGE OF FRIES.
2. PREPARE CHEESE CURDS: STIR 1 TEASPOON PEPPER INTO THE CONTAINER OF COTTAGE CHEESE. DRAIN COTTAGE CHEESE - LINE A LARGE SIEVE OR COLANDER WITH A COUPLE OF LAYERS OF CHEESECLOTH OR WITH A COUPLE OF COFFEE FILTERS AND PLACE OVER A BOWL. SPOON COTTAGE CHEESE INTO THE SIEVE. PRESS COTTAGE CHEESE LIGHTLY INTO AN EVEN LAYER ACROSS THE SURFACE OF THE SIEVE USING THE BACK OF THE SPOON - THIS WILL HELP THE COTTAGE CHEESE TO DRAIN MORE QUICKLY. PLACE INTO THE FRIDGE FOR 25 TO 30 MINUTES TO DRAIN.
3. LINE A BAKING SHEET WITH FOIL AND SPREAD OVEN FRIES ON BAKING SHEET. BAKE ACCORDING TO PACKAGE DIRECTIONS.
4. PREPARE GRAVY ACCORDING TO PACKAGE DIRECTIONS, ADDING AN EXTRA TEASPOON OF PEPPER, OR TO TASTE. (I PREFER MY GRAVY VERY PEPPERY - IT HELPS TO SEASON THE GRAVY WELL!)
5. REMOVE FRIES FROM OVEN AND DIVIDE BETWEEN FOUR INDIVIDUAL OVEN-SAFE SERVING BOWLS OR RAMEKINS. SEASON FRIES TO TASTE WITH SALT AND PEPPER. REMOVE FOIL FROM BAKING SHEET AND PLACE BOWLS OF FRIES ONTO BAKING SHEET. PREHEAT BROILER.
6. REMOVE COTTAGE CHEESE (CHEESE CURDS) FROM FRIDGE. PRESS CHEESE CURDS LIGHTLY AGAINST THE SIEVE WITH THE BACK OF THE SPOON TO REMOVE THE LAST BIT OF LIQUID FROM THE CHEESE CURDS. SPOON CHEESE CURDS OVER FRIES, DIVIDING EQUALLY BETWEEN THE FOUR BOWLS. (DISCARD THE WHEY (LIQUID) IN THE BOWL UNDER THE SIEVE.)
7. SPOON HOT GRAVY OVER THE FRIES - USE A GENEROUS AMOUNT, TO SATURATE FRIES COMPLETELY.
8. SPRINKLE GRATED CHEDDAR CHEESE OVER THE FRIES.
9. PLACE BAKING SHEET WITH BOWLS OF FRIES UNDER THE BROILER TO MELT CHEESE AND HEAT FRIES THROUGH.
10. SERVE PIPING HOT, WITH EXTRA CHEESE, SALT AND PEPPER ON THE SIDE SO THAT DINERS CAN ADD EXTRA TO TASTE IF DESIRED.
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DIAMOND'S CLASSIC POUTINE Reviews
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Poutine is always delicious!
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I am from Montreal, tasted poutines from all all over Quebec but I 've never EVER heard of cottage cheese in a poutine. And to be honest, it really sounds gross. A poutine is simply squeeky cheeze with peppered gravy with homeade fries.
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Just a couple of things... For authentic Quebec Poutine, cheese curds are the staple--using shredded cheese is like blasphemy against poutine- and the cottage cheese isn't necessary, you only need the curds.
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Go to ashton's in quebec city and then you will have the right to, well first correct your mistakes and then, appreciate what is a real classic in terms of origins and symbolics :)
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Nothing 'CLASSIC' here.
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THIS IS A WARM, FILLING WINTER MEAL, AND IT MAKES A WONDERFUL SNACK AFTER A LONG DAY OF SKIING, SNOWBOARDING OR TOBOGANNING. [I posted this recipe.]
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