Poutine is a dish of french fries and cheese curds topped with a brown gravy. It originated in the Canadian province of Quebec and emerged in the late 1950s in the Centre-du-Québec area. It has long been associated with Quebec cuisine. Today, it is often identified as a quintessential Canadian food and has been called "Canada's national dish."
- Kennebec potatoes
- oil (as needed)
- 4 tbsp of butter
- 4 tbsp of flour
- 2 cups of veggie stock
- pinch of fresh thyme
- white cheese curds
- maple syrup
- bacon (optional)
- hot dogs cut in pieces (optional)
Cut the Kennebec potato into thin cuts of fries, ready to blanch in oil.
Blanch the fries for about 3.5 mins in 300 degrees oil, depending on the thickness of the fries, or until about 75% cooked. Blanching will slowly cook off the moisture of the potato.
Remove the blanched fries from the oil. Let them cool off and turn up the heat on the deep fryer to 375 degrees, ready to flash fry and finish the potatoes.
While the fries are cooling, start making the gravy. First, melt butter in a saucepan over medium heat, then we add flour and whisk until smooth and bubbling. Then, slowly add 2 cups of veggie stock and whisk quickly at the same time. Let the gravy mixture simmer for about 10 mins to thicken up and add a pinch of fresh thyme and salt to taste.
Once the gravy is done, the oil should be heated and ready to flash fry the fries. Drop the fries into the 375 degree oil for about 40 seconds, just to crisp up the outside. The fries should have a perfect, mashed potato inside with a crispy, crunchy outside.
Remove the fries from the oil and let them drip dry on a paper towel. Plate the fries while hot.
Place the white cheese curds on top of the piping hot fries, then ladle a couple of spoonfuls gravy on top.
Add bacon or hot dogs if preferred.
Enjoy your very own Canadian authentic poutine!
Be sure to post your cooking results on social media using the hashtag #SurreyFusion and tag @surreybcevents!
Canada is a country in the northern part of North America. Its ten provinces and three territories extend from the Atlantic to the Pacific and northward into the Arctic Ocean, covering 9.98 million square kilometres, making it the world's second-largest country by total area.
The culture of Canada has been primarily influenced by the various European cultures and traditions of its constituent nationalities, particularly British and French culture. There are also influences from the cultures of its indigenous peoples, and from the neighbouring USA. Core Canadian values include fairness, equality, inclusiveness and social justice.
Canadian cuisine varies widely depending on the regions of the nation. The four earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders.
Food in the provinces of Eastern Canada shows signs of English heritage, except in Quebec where the influence is French. In the provinces of Western Canada, the cuisine reflects the explorers and settlers, who, like their southern neighbors in the United States, made simple, hearty meals from available ingredients. In northern Canada—Northwest, Yukon, and Nunavut territories—the diet is limited by the short growing season, dominated by preserved food ingredients, and influenced by the native Inuit diet. And along the west coast in British Columbia, immigrants from Asian nations influence food and cultural practices.
Indigenous food in particular is considered very Canadian. Foods such as bannock, moose, deer, bison, pemmican, maple taffy, and Métis stews such as barley stew are all either traditional Indigenous foods or originated in Canada with roots in Indigenous cuisines, and are eaten widely throughout the country. Other foods that originated in Canada are often thought of in the same overarching group of Canadian food as Indigenous foods, despite not being so, such as peameal bacon, cajun seasoning, and Nanaimo bars.
There are some regional foods that are not eaten as often on one side of the country as on the other, such as dulse in the Maritimes, stews in the Territories, or poutine in the Francophone areas of Canada (not limited to Québec). In general, Canadian foods contain a lot of starch, breads, game meats (such as deer, moose, bison, etc.), and often involve a lot of stews and soups, most notably Métis-style and split-pea soup.