I’d like to start this post by saying a big THANK YOU to our families, friends and followers who have been encouraging us in the last few months as JulieC and I were training for our first half-marathon. Looks like all that positivism paid off because we GOT IT DONE – queue “We are the champions” from Queen.
The recipes we post to our blog are often a reflection of our experiences. It’s no wonder most of our recent posts have revolved around fueling our bodies for exercise. Now that this half-marathon is behind us, it’s time to give some attention to a food group that we’ve neglected : the fast foods.
Move over heart attack burgers, bottomless buckets of fried chicken flavoured sodium and intestinal destruction burritos – Quebec’s got its very own fast food dish that will make you pass out drooling on a couch before you’re even done. May I present you… The Poutine.
Usually served in small road-side local diners, the classic Poutine has three ingredients: fries, cheese curds topped off with gravy. Montreal offers many specialty joints that serve up to 25 different kinds of Poutine, such as La Banquise, Smoke’s Poutinerie and Poutineville, not to mention a number of renowned chefs featuring their spin of the Poutine on their menu (restaurants like Au Pied de Cochon, Le Garde-Manger just to name a few).
Ingredients (serves 3-4):
- 3 sweet potatoes, peeled, sliced and baked (see Basics: Baked Sweet Potato Fries for directions)
- 300 g of cheese curds
- 1 packet of brown gravy mix (52g) (remember guys, this is fast food. But feel free to take your time and make your favorite gravy from scratch!)
- 1 1/2 cups of white wine
- 1 cup of water
- 1 can of sliced mushrooms (284 mL or 1 cup)
- 1 large onion, thinly sliced and caramelized (see Basics: Caramalized Onions for directions)
- 1 Tbsp of chives, minced
Directions: Follow the instructions indicated on the packet of brown gravy mix (you usually have to add 2 1/2 cups of water), replace a little more than half of the water with white wine and whisk the ingredients together in a medium sauce pan on high heat. Continue whisking until gravy starts to boil. Reduce to medium heat, add the sliced mushrooms and let simmer for 5 minutes. Add pepper to taste and set aside. In a pasta bowl, add a handful of baked sweet potato fries, a handful of cheese curds, a ladle of mushroom gravy, a scoop of caramelized onions and chives for classy garnish.
N.B. If you have a dog, I recommend asking them to wait outside the room while you eat your Poutine. While I was taking pictures of this dish for the blog, my 14 year old dog Winnie kept trying to get a whiff. After trying to push her out of the shot with my foot several times, I realised it would be so darn cute to feature her and her favorite hobby: trying to eat all of the food always forever the most.
It wasn’t long until she decided “F*ck it. I’m going for it”. Touché, Miss Winnie… touché…
Rules are meant to be broken.
Music: During the half-marathon, Quebec’s own Louis-Jean Cormier’s album Le Treizième Étage played on loop. Here’s “Tout le monde en même temps”. Enjoy!