morsels45

morsels45 said

Poutine

Chips, squeaking cheese curds and hot gravy, in that order and no other.

Poutine
Photo: Camelia.boban, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make poutine

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Curds, gravy, in that order

45 minutes · serves 2 · Medium

What you need

  • 800g floury potatoes, in thick chips
  • Oil for frying
  • 250g fresh cheese curds, at room temperature
  • 30g butter
  • 30g plain flour
  • 500ml beef stock
  • 1 tbsp cider vinegar
  • 1 tsp Worcestershire sauce
  • Black pepper

What you do

  1. 1Fry the chips at 140C for 6 minutes, drain, and rest 20 minutes. Then fry again at 190C until deep gold.
  2. 2Make a brown roux with the butter and flour — cook it past blonde, 4 minutes.
  3. 3Whisk in the stock, vinegar and Worcestershire and simmer 10 minutes until it coats a spoon.
  4. 4Chips in a bowl, curds scattered over them while the chips are still spitting.
  5. 5Gravy over the top, hot enough to soften the curds without melting them flat.
  6. 6They should squeak. Cold curds do not squeak and are the usual thing that goes wrong.

Vegetarian gravy

40 minutes · serves 2 · Easy

What you need

  • Chips
  • Cheese curds
  • Butter
  • Flour
  • Mushroom stock
  • Soy sauce
  • Cider vinegar

What you do

  1. 1Same roux with a strong mushroom stock and a splash of soy for depth.
  2. 2Darker than it looks like it should be, and it works.