SaskHunter
Well-known member
A friend of mine gave me a 1kg bag of pure white gold, that's cheese curds for us Quebecers, not the stuff that turns you into a super hyper asshole. Real/good cheese curds are hard to come by outside of Quebec so we didn't waste the opportunity to be fat and sassy! This inspired me to throw on a true Québec feast; steamed all-dressed hotdogs with poutine. Beware, this is not French "haute gastronomie", this is the food you buy at those mom and pop restaurants all over La Belle Province.
poutine - noun
pou·tine | \ pü-ˈtēn \Definition of poutine
chiefly Canada : a dish of French fries covered with brown gravy and cheese curdsFirst thing I did was cut potatoes for the fries and soaked them in water while the wife and I loaded up the kids in the truck and went on our weekly trip to the city to get the missing ingredients.
To start off, I made the traditional coleslaw or "salade de choux". It's a mix of finely shredded cabbage, onions and celery topped off with vinegar, vegetable oil, sugar, salt and pepper.
Then, I started the process of making french fries, double deep fry, of course, but the key to a great/authentic poutine is fries that aren't too crispy.
While the fries were cooking, I got to the thick of it, boiling the dogs and steaming the buns! For this, I had to get creative, dropped the hot dogs in boiling water and topped it off with a strainer with parchemin paper and the buns, covered and steamed for 5 minutes.
Next step was pretty easy, I didn't bother with making the traditional "brown sauce" and opted to buy canned poutine gravy from St Hubert (a Quebec staple).
Finally, combined the fries, cheese curds and gravy (in that order, very important) and dressed the steamed hotdogs with lots of mustard and coleslaw. The result was actually surprising and tasted just like back home-ish!
Also, I promise when hunting season comes around I will get to talk about hunting again...
