April 11th is National Poutine Day. Poutine is Canadian comfort food, made with French fries, cheese curds, and gravy. There’s a classic poutine recipe below, followed by recipes with add-on approaches to poutine.
Of course at Wyke, the recipe uses the same high-quality curds as would become Ivy’s Cheddar.
But all cheese curds are delicious!
Cheese curds, by the way, are small pieces of curdled milk with a mild, Cheddar-like flavor.
That’s because if the curds continued to be stirred and folded in a process known as cheddaring, they knit together and can be pressed into molds to make Cheddar cheese.
> Have a poutine party.
We like lots of curds, so doubled the mount in the original recipe.
Prep time is 30 minutes.
1. PLACE the French fries on a large baking tray and cook according to packet instructions. In the meantime…
2. MAKE the gravy. Heat the butter in a large frying pan and add the onions. Cook gently over low heat for 10 – 15 minutes, stirring occasionally, until the onions are soft and slightly caramelized. Sprinkle in the flour to coat the onions and fry for another minute.
3. POUR in the stock gradually, whisking continuously. Bring to a boil, then reduce the heat and simmer until the gravy has thickened. Keep warm until ready to serve.
4. WHEN the fries are golden, top with the curds and return to the oven for 2 – 3 minutes to melt the cheese. When melted and oozy…
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