Ever since my very first poutine in Montreal back in ’07, I’ve been hooked. Traditional poutine uses beef gravy (as well as pork fat for the fries), but JA & I do a tasty version with mushroom gravy. A real winter treat. Tonight we are going to turn on the AC (and dust the cobwebs off of our stove) and try yet another version utilizing some of the crazy-colored carrots from the Farmer’s Market.
The recipe comes from a great blog called Everybody Likes Sandwiches, which of course, everybody does. We use frozen french fries. No shame in that. We changed the recipe quite a bit—the first try was too spicy and too thin. The second try was just right.
real poutine from Montreal
An early iteration. I can’t find a photo of our usual which is darker.
The cheese curds are from our favorite cheesemonger. Do they squeak? Probably not, but really yummy.
crazy carrots
Tonight’s veg’d up version. Mmm, mmm good!
The Verdict? It was good but I’m something of a purist. I missed my mushroom gravy. (Not shown)
there a lot of curds at the MN state fair; I don't go but I heard that from my daughters. Lot of WI cheese here at our farmer's markets in Minneapolis.
ReplyDeleteI don't think that they are allowed to use the name Gruyere but the cheese makers say their cheese is Gruyere Cheese. I wonder what the Swiss would say about that.
I want to go to that MN state fair so badly! I hear that everything is on sticks!! And butter sculptures of beauty queens! Doesn't really get better than that!
ReplyDelete