Difference between revisions of "Canadian Poutine"

From Recidemia
Jump to: navigation, search
m (Text replace - "\[\[Category:Canadian ([^cC])(.*)\]\]" to "Category:Canadian cuisines Category:$1$2 Recipes")
m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes")
Line 32: Line 32:
 
[[Category:Snacks Recipes]]
 
[[Category:Snacks Recipes]]
 
[[Category:Potato Recipes]]
 
[[Category:Potato Recipes]]
[[Category:Broth recipes]]
+
[[Category:Broth Recipes]]
 
[[Category:Beef stock and broth Recipes]]
 
[[Category:Beef stock and broth Recipes]]
 
[[Category:Veal stock and broth Recipes]]
 
[[Category:Veal stock and broth Recipes]]
 
[[Category:Cheese Recipes]]
 
[[Category:Cheese Recipes]]

Revision as of 19:28, 9 May 2012

Description

Traditional Canadian fries with a layer of cheese curds and of course various ingredients. Make it and taste it, my friends !

Ingredients

Traditional poutine gravy

Directions

Traditional poutine gravy

  1. Take the bouillon powder and mix with the water, all depending on how many people you are serving.
  2. Most family size meals use approx.
  3. 3 cups of water.
  4. Mix the water and bouillon in a sauce pan.
  5. Bring to a boil.
  6. In a cup mix the flour and oil. It should make somewhat of a liquid (a paste) you can substitute cornstarch for the flour mixture (reduces the cholesterol count).
  7. Slowly add the mixture to the boiling bouillon.
  8. You don't want to add to much of the mixture or it will taste like flour.
  9. Just add little by little while stirring the bouillon until it is thick.
  10. Once thick take it off the heat..

To finish the poutine

  1. Take your cooked fries, add the cheese curd and pour generous amount of the gravy on the top.