Happy National Poutine Day, EH!
Yes, there seems to be a day for everything including this yummy staple filled with potatoes, cheese curds and gravy.
April 11 is the day to take a mental health day and indulge in Poutine as what the heck, who can resist!
Imagine a holiday dedicated to only eating this ooey goey dish all day long? Well, thanks to National Poutine Day, we can!
Here’s a little history how this scrumptious food phenomenon rose to culinary fame. During the 1950’s, Poutine originated and was only eaten in La belle province, Quebec.
Not until the 1980’s, it was sold by food trucks in Ontario. It lept to popularity in the 1990’s when restaurants like Burger King, McDonald’s and Harvey’s started serving this dish.
If you would like to make poutine at home, here is a recipe from a chef who lives in Quebec. His name is Ricardo.
POUTINE WITH HOMEMADE GRAVY
- In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.
- Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
- Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
- Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
- Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven, if necessary.
- Divide the fries onto four plates, top with the cheese and sauce.
This dish is not only appealing for your tummy but appetizing for your feet too.
Yes, we have poutine for your feet. The cheesiest socks you will ever wear:
These socks are composed of 75% cotton, 22% polyester and 3% spandex. One size fits most.