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  • Writer's pictureJennifer

...Gravy Brown? "Yup, I Love Poutine"







It is said that necessity is the mother of invention.  I agree.  Gaping into my kitchen cabinets, then fridge, then freezer, the other day, and realizing I had only a mere pittance of food left, I felt those wheels in my head start to turn.  What to cook?

 

I had a packet of gourmet turkey gravy-powder left over from Thanksgiving, a big package of frozen sweet potato fries, and a few other odds and ends.  So, I set to work making my first poutine.

 

A dish originating in the province of Quebec, Canada, in the 1950s, poutine was eaten in roadside pubs and ice hockey arenas as a great, greasy, tasty snack. It kept one warm and fulfilled during the cold, cold winter.  Since then, it has grown to be replicated and refined in posh Quebec eateries by gourmet chefs.  This unique, rich dish consisting of French fries, brown gravy of beef or chicken (or a combo thereof), and cheese curds, is in 2023 downright beloved throughout the entire nation of Canada.  And sidebar, isn’t it just fun to say “poutine”?  Cue, “Tonight I’m having poutine.”  Yum.

 

Anyway, as for this American lady’s poutine, I made mine with turkey gravy (how patriotically red, white, and blue, yes?), sweet potato fries (a popular, healthy modern option), and string mozzarella cheese (which Canadian poutine chefs recommend as a substitute for cheese curds, as most regular folks won’t have access to cheese curds from the dairy region of Quebec).

 

And the result?  Sheer perfection.  The crispiness of my oven-baked sweet potato fries was delectable while drenched in its rich, flavorful turkey gravy.  Then, the warm gooeyness of the cheese on top was a divine complement.  Yes, I actually use the word divine.  Big praise. 

 

I have made poutine twice since this inaugural adventure, and I have loved it equally each time.  If you crave a meal that sings with cultural history and ambiance, not to mention is a top comfort food, look no further than poutine.  It’s easy to make, tastes truly delightful, and can be eaten as either a snack or a main course.  And sidebar, if you’d like to make it a main course, sauteed mushrooms on the side is recommended by those knowledgeable Quebec chefs.  Bon appetit!  Happy 2024!




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