Poutine Chasseur

Introduction

The classic Canadian dish known as Poutine is a delightful combination of crispy fries, squeaky cheese curds, and rich, flavorful gravy. Originating from Quebec, Poutine has become a beloved comfort food across Canada and continues to gain popularity worldwide. Today, we will be exploring a twist on the traditional Poutine with the addition of a "Chasseur" or hunter-style sauce, which adds a depth of flavor and a new dynamic to an already irresistible dish.

History of Poutine Chasseur

Poutine's origins can be traced back to rural Quebec in the late 1950s. According to popular legend, the dish was born when a customer at a local restaurant requested fries with cheese curds. The adaptation of the dish over the years has led to numerous variations, including Poutine Chasseur. The Chasseur sauce, or "sauce chasseur", is a French brown sauce made with mushrooms, shallots, white wine, cognac, tomatoes, and tarragon, traditionally used with game meats. Combining this sophisticated sauce with humble Poutine ingredients creates a unique fusion that honors both French and Canadian culinary traditions.

Ingredients

• Fries - 4 cups
• Cheese curds - 2 cups
• Gravy - 1 cup
• Mushrooms - 1 cup, chopped
• Shallots - 2, minced
• White wine - 1/2 cup
• Cognac - 2 tablespoons
• Tomatoes - 1 cup, diced
• Tarragon - 1 tablespoon, chopped
• Butter - 3 tablespoons
• Olive oil - 2 tablespoons
• Salt - to taste
• Pepper - to taste

Preparation

Preparing the Fries

Start by preparing the fries. You can either use frozen fries and bake them according to the package instructions or make your own by slicing potatoes into sticks, soaking them in cold water, and then frying them until golden and crispy. Ensure that your fries are well seasoned with salt and pepper.

Making the Chasseur Sauce

To prepare the Chasseur sauce, begin by heating olive oil and butter in a skillet over medium heat. Add the chopped shallots and sauté until they are translucent. Introduce the chopped mushrooms to the skillet, cooking until they have relinquished their moisture and gained a golden hue. Pour in the white wine and cognac, allowing it to deglaze the pan, and let it simmer until reduced by half. Stir in the diced tomatoes and chopped tarragon, and let the sauce simmer until thickened. Season to taste with salt and pepper.

Cooking Process

Creating the Poutine Chasseur

While your fries are either frying or baking, prepare the hot gravy. Pour the fries onto a large serving platter. Scatter the cheese curds over the top of the hot fries. Laver generously with the prepared gravy, ensuring it reaches every corner of the dish so that the cheese curds begin to melt slightly. Finally, add the Chasseur sauce on top, letting the aromatic flavors seep into the dish.

Enjoy Your Meal

Poutine Chasseur is best enjoyed immediately to experience the perfect harmony of melty cheese curds, hot gravy, and savory Chasseur sauce atop a mountain of crispy fries. Pair this sensational dish with a glass of Canadian beer or a chilled white wine that complements the richness of the Chasseur sauce.

Conclusion

Creating Poutine Chasseur blends the comfort of a Canadian classic with the refined complexity of French cuisine. This fusion of flavors not only pays homage to the rich culinary histories of both Quebec and France but also introduces a new, mouth-watering experience for all to enjoy.