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by fiaux
Last updated 6 years ago

Health & Fitness
Culinary Arts

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The dish emerged in Quebec, Canada, in the late 1950s. Several Québécois communities claim to be the birthplace of poutine, including Drummondville and Victoriaville. A tale is that of a restaurateur who said ''ça va faire une maudite poutine'' (''it will make a damn mes'') when asked by restaurant regular Eddy Lainesse to put a handful of curds on some french fries, hence the name. The sauce was allegedly added later, to keep the fries warm longer. Over time the dish's popularity spread mainly across the province, and later throughout Canada, often served in small town restaurants, bars, as well as being quite popular in ski resorts.

Ingredients:1 Liter vegetable oil (for frying)300 grams beef gravy5 medium potatoes, cut into fries2 cups cheese curdsDirections:1) Heat oil in a deep fryer or deep heavy skillet to 185°C.2) Warm gravy in saucepan or microwave.3) Place the fries into the hot oil, and cook until light brown, about 5 minutes.4) Remove to a paper towel lined plate to drain.5) Place the fries on a serving platter, and sprinkle the cheese over them.6) Ladle gravy over the fries and cheese, and serve immediately.

font:http://culinarianomundo.blogspot.com.br/2012/12/comida-tipica-canada-pratos.html; http://en.wikipedia.org/wiki/Poutine


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