Forestmoss Poutine

Introduction to Forestmoss Poutine

Forestmoss Poutine is a unique twist on the classic Canadian dish, poutine. Traditionally made with fries, cheese curds, and gravy, this version incorporates the earthy flavors of forestmoss to create a dish that's both comforting and intriguing. Poutine originated in the mid-20th century in the province of Quebec and has grown to become a beloved staple across Canada and beyond. The addition of forestmoss adds a foraged element that connects the dish to the natural landscapes of Canada, making it a perfect dish for adventurous eaters and nature lovers.

Ingredients

• Potatoes (preferably Russet or Yukon Gold) - 2 lbs
• Cheese Curds - 1 lb
• Forestmoss - 1 cup, dried and cleaned
• Vegetable Oil - 4 cups for frying
• Beef Gravy - 2 cups
• Salt - to taste
• Pepper - to taste
• Garlic Powder - 1 tsp
• Onion Powder - 1 tsp
• Fresh Parsley, chopped - for garnish

Preparation Instructions

Step 1: Prepare the Potatoes

Begin by scrubbing the potatoes clean under running water. You can choose to peel them or leave the skin on for added texture. Cut the potatoes into thick fries, aiming for uniform slices to ensure even cooking. Rinse the sliced potatoes in cold water to remove excess starch, which helps in achieving a crispy fry. Once rinsed, pat them dry with a clean towel.

Step 2: Rehydrate the Forestmoss

While the potatoes are soaking, place the dried forestmoss in a bowl and cover it with warm water. Let it sit for about 10 minutes or until it softens. Once rehydrated, drain the forestmoss and set it aside.

Step 3: Prepare the Beef Gravy

Heat the beef gravy in a small saucepan over medium heat. Stir in the garlic powder and onion powder. Allow the gravy to simmer, then add the soaked forestmoss into the gravy. Let it bubble away gently so the flavors meld together, stirring occasionally.

Cooking Process

Step 4: Fry the Potatoes

Heat the vegetable oil in a deep fryer or large pot to 350°F (177°C). Carefully place the dried potatoes into the hot oil in batches. Fry until they are golden brown and crispy, approximately 5-6 minutes. Remove the fries with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Season with salt and pepper immediately while they are still hot.

Step 5: Assemble the Forestmoss Poutine

Place a generous portion of the fried potatoes onto a serving plate or bowl. Scatter the cheese curds over the fries. Ladle the gravy mixed with forestmoss over the fries and cheese curds. The heat from the fries and gravy will begin to melt the cheese curds perfectly.

How to Enjoy

Garnish your forestmoss poutine with chopped parsley for a pop of color and fresh flavor. Enjoy this poutine immediately for the best experience, allowing the contrast of textures from the crispy fries, soft cheese curds, and rich gravy to tantalize your taste buds. This dish pairs perfectly with a refreshing beverage, like a chilled craft beer or a glass of sparkling water with lemon. Sit back, relish the dish, and appreciate a unique Canadian-inspired culinary adventure with every bite.