Poutine for Global Street Food #SundaySupper

What a fun theme for this week, love it!! What first popped into my head was poutine and that is where I stayed.This is a great Canadian dish originating in Quebec, Canada in the late 1950′s and is sold in diners, pubs and chip wagons. It makes the ultimate and most decadent of street foods. Crispy fried potatoes and cheese curds are doused in gravy, that is the traditional way to do it!! Eaten sitting on the curb in Quebec!! Ken was just in Montreal and saw poutine first hand.

This wasn’t his lunch but a co-workers. They were literally eating it on the street. Can’t get more authentic than that for street food. This poutine had smoke meat added to it.

poutine (Small)

Things have become more extravagant with poutine over the years adding other toppings like bacon, pulled pork, smoked meats, lobster, shrimp, duck, caviar and truffles.

I never liked poutine growing up thinking that cheese and fries don’t go together. Wow was I wrong!! Poutine has become more popular now and in main stream locations like New York Fries. That is where I have had my poutine of late, treating myself maybe once a year to the ooey gooey goodness of a platter of fries slathered in all that cheese and gravy. Amber joins in the tradition also, usually having this at Christmas time.

It is so easy to make but you have to find the good cheese curd. We went to our local cheese shop to get the best we could find. It is even better if you can get the curds from Quebec but we settled on these from Ontario. I hope you try some poutine, homemade or if you are in Canada right on the street!! ENJOY!!

Poutine (Small)

Poutine (Small) (2)

Poutine for Global Street Food #SundaySupper
Author: 
Recipe type: Side Dish
Cuisine: Canadian
Serves: 3
 

A decadent side dish of french fries, cheese curds and gravy
Ingredients
  • 1 pkg. brown gravy
  • 2 large potatoes
  • Cheese curds
  • Salt
  • Canola oil for frying

Instructions
  1. Prepare package brown gravy per instructions and keep warm. Slice potatoes using a mandolin into small fries. Heat oil to 350F and cook fries in batches until golden. Let drain on paper towels and salt immediately. Continue until all the fries are cooked.
  2. Serve the fries with cheese curds and hot gravy.

 

Look at all the yumster street food we have for you today!!

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Grab a Thermos 

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58 thoughts on “Poutine for Global Street Food #SundaySupper

  1. I have a deep love for Poutine and make it at home mostly because it’s hard to find a good place in NYC that makes it. Luckily, there is one Montreal restaurant that nails it! I don’t think I could ever move to Canada mostly because I’d probably eat way more poutine than is actually good for me!

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  12. Poutine has been on my list of foods to-try forever! I already know deep down inside that I will love it (probably too much)…I don’t know what I’m waiting for, I should just make it myself. Okay, secretly I’m waiting for Chuck Hughes to make me a batch… ;)

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  14. I don’t remember my friends ever eating poutine when I lived in Vancouver…but I thought it was odd they put vinegar on their fries :) I must admit, though, that I do want to try it!!!

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  17. Thanks for posting a nice classic recipe! I keep on running into poutine down here but it has things like “oxtail gravy” or something fancy pushed into it. I ate poutine almost every day in high school. Brown (veggie) gravy, cheese curds and french fries. Nothing fancy, full of comfort.

  18. I must admit that I have never had the opportunity to try poutine Tara. Like you, I wasn’t sure the whole thing went together. Not the cheese curds and potatoes – I’m okay with that combination – but gravy over the lot seemed odd. You have convinced me though. Gotta give this a try, although I may have to make my own cheese curds.

  19. Oh I had Poutine in Montrel last summer and I really enjoyed it :) Yours looks equally scrumptious with all that gravy smothered on the top!So yum!!!

  20. Poutine is the absolute best! I can’t wait to go to Quebec and eat the real thing. Yours looks incredible – I love that you went with the simple, traditional version (although the photo with the smoked meat looks pretty darn tasty up there!).

  21. I just had poutine for the first time a few months ago at a southern restaurant here in Atlanta. We were surprised to see it on the menu and had to order it. What a fabulous dish. So simple and yet so tasty.

  22. I was so excited to see this post! Cheese curds are huge in WI, but for some reason poutine hasn’t made it’s way here. I’ve heard stories about it from my Mom, who has French Canadian roots. But, I’ve never had it myself. This makes me really want to get up to Quebec.

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