| Poutine is made from French fries, brown gravy | | | | Mexican version is made with fries, guacamole, |
| and cheese curds. The dish is from Quebec but is | | | | pico de gallo, cheese, roast meat, and sour cream. |
| now popular throughout Canada. You can find it in | | | | Greek poutine is made with shoestring fries, feta |
| diners, pubs, high school canteens, chip wagons, | | | | cheese, and a warm vinaigrette. |
| and fast food chains. There are various ways to | | | | In some restaurants, you can get bacon, onions, |
| make it, although the traditional recipe is the most | | | | sausages or smoked meat alongside the dish. |
| popular. | | | | Upscale restaurants might offer foie gras, truffle, |
| The fries are medium thick and deep fried to | | | | caviar, or Merguez sausage with theirs. Poutine is |
| make the outside crunchy and keep the inside | | | | found in certain parts of the United States, |
| soft. The gravy is turkey, chicken or veal-based | | | | including the Upper Midwest and New England. |
| and enhanced with a little pepper. It is uncommon | | | | Mozzarella is commonly used instead of the curds |
| to serve poutine with a heavy pork or beef | | | | there and brown, beef, or turkey gravy might |
| gravy in Quebec. | | | | feature too. Hamburger meat might be added to |
| This recipe features fresh cheese curds, which | | | | the recipe as well. "Chips and gravy" is a well |
| are usually a maximum of one day old. The curds | | | | known meal in England and grated mozzarella is a |
| and sauce are added just before serving the dish, | | | | popular addition. This is very similar to the original |
| to keep the fries crispy. | | | | Quebecois meal. |
| The History Of Poutine | | | | How To Make It |
| The dish dates back to the 1950s, although there | | | | |
| are various communities in Quebec, which claim to | | | | Cut five medium potatoes into strips. Heat a |
| have invented it. One story is that the recipe for | | | | quart of oil in a heavy skillet or deep fryer until it |
| poutine was invented in 1957 by Fernand | | | | is 365 degrees F. Cook the potato strips for five |
| Lachance from Warwick. He exclaimed, "it will | | | | minutes or until they are golden. You can cook |
| make a mess" in French, and since poutine is | | | | them in batches if that is easier. Drain them on |
| French for mess, this is how the recipe got its | | | | paper towels. Sprinkle two cups of cheese curds |
| name. | | | | on top, and then pour over ten ounces of hot |
| The sauce came later and was to stop the fries | | | | gravy. Serve immediately. This makes enough to |
| going cold too fast. Poutine might be called mix, | | | | serve four people. |
| mix fry, or mixed fries in northwest New | | | | This hot, satisfying meal is a simple yet very |
| Brunswick and Maine, mozza-fries in Nova Scotia | | | | tasty combination of ingredients. The curds add a |
| and patachou in Baie Sainte-Anne, New Brunswick. | | | | tangy flavor to the fried potatoes and the gravy |
| Variations Of This Recipe | | | | adds a meaty flavor and also keeps the other |
| Spaghetti sauce is used instead of a brown gravy | | | | ingredients warm. |
| recipe in the Italian adaptation of this meal. The | | | | |