Text 25819, 106 rader
Skriven 2015-04-09 06:47:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Re: ultimate poutine
============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Jim Weller <=-

 JW> http://tinyurl.com/ultimate-poutine

 DD> seriously anal.

 JW> If you don't want to put in the effort to get it perfect here's a
 JW> quick and dirty, pretty good version.

 JW> http://tinyurl.com/easy-poutine

That looks sort of like my recipe - except I have been using chicken stock (for
convenience) which I usually have in (no puns intended) stock.

 JW> curds are a local thing

 DD> I can get fresh curds at my local Hy-Vee.

 JW> Not everyone can. You have to live in close proximity to a cheese
 JW> factory that makes Cheddar.

We're 90 minutes south of Wisconsin AKA "America's Dairyland".  Bv)=

 JW> you need to use lard not vegetable oil to make proper Quebecois
 JW>  frites.

 DD> Not beef tallow like McDucks used to use?

 JW> Nope. Lard.

 JW> From last week's news feed: "Given that I'm eating matzoh this
 JW> weekend and my Christian friends are eating chocolate, big surprise
 JW> which religion caught on." - Andy Borowitz

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Quebec Poutine
 Categories: Potatoes, Cheese, Sauces, Poultry, Snacks
      Yield: 1 Serving
 
      1 lg Idaho Russet or Prince
           - Edward Island potato,
           - peeled, in 3/8" batons
      4 oz Fresh cheddar curds

MMMMM-----------------------VELOUT+e SAUCE----------------------------
      1 qt Chicken stock
      2 oz Flour
      2 oz Oil
      2 ts Ground pepper
      2 ts Fresh-ground green pepper
      1 sm Onion; diced
      2 tb Balsamic vinegar
 
  This is a recipe for the Velout++ sauce, which is the base
  for a poutine sauce. To make it into a poutine sauce,
  reduce it by a factor of 2-4 over medium heat.
  
  Bring the stock to a boil in a saucepan.
  
  Combine the fat and flour, cook over high heat, stirring
  until you have a pale roux (2-3 minutes).
  
  Add the 2 ts pepper to the roux before adding to the stock,
  for an extra-peppery sauce. Floor-sweeping pepper (the kind
  sold pre-ground, in bulk) is preferred by classicists.
  
  Add the fresh ground green peppercorns to the stock while
  reducing.
  
  Prior to adding the to stock, dice a small sweet onion into
  the saucepan, add the balsamic vinegar, and reduce.
  
  Whip the roux into the stock. Simmer (30-40 min), skimming
  the surface every 5-10 minutes. Strain the sauce through a
  chinois or strainer lined with cheesecloth. Salt and pepper
  to taste.
  
  Keep sauce hot on a side burner.
  
  Deep fry the potato batons in 375++F/190oC oil until golden
  brown on the outside and creamy, mealy on the inside.
  Drain.
  
  Put pommes frites into a shallow bowl and sprinkle fresh
  cheddar curds across the potatoes. Top with sauce/gravy.
  
  Let rest for three minutes or so to allow cheese, potatoes
  and gravy to meld and mingle. Salt & pepper to taste and
  enjoy.
  
  A Dirty Dave recipe, based on what I had in Southern Quebec
  while attending the 1999 Canadian Caper picnic in
  Hemmingford, PQ.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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