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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.
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Frittata Di Verdura: 'Clean Out the Fridge' Frittata
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By melmurmel
on November 21, 2012
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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
By marina_altee
on August 20, 2012
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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
By iFoodieChef
Springfield, MO
on June 08, 2012
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Great Recipe! Love Poutine and Chuck is one of favorite Chefs.
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