Chuck's Awesome Poutine

TOTAL TIME: 2 hr
Prep: 30 min
Inactive Prep: 1 hr
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups Cheddar cheese curds*
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying
  • *Available in specialty cheese shops and online.
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.

In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.

Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.

In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 6 reviews

  • on November 21, 2012

    Flag

    This is our go-to recipe when we make poutine. It's the best one we've found and we're from Quebec :

    We also tried this recipe with homemade lamb stock. OH MY GOD! It will go down in history as the most deluxe gravy.

    Quick tip: On the second fry, you MUST bring the temp. up to alteast 350 as per chuck's food network video - we go up to 375 degrees



    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 20, 2012

    Flag

    Being a Canadian-born girl and living in the US for 1/3 of my life, finding this recipe made me giddy. I am going to try this here soon. It reminds me of home. There is a place here that makes a version of poutine, but it is so not the same!! Thank you for giving me a taste of home <3

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 08, 2012

    Flag

    Great Recipe! Love Poutine and Chuck is one of favorite Chefs.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.