Poutine Éclatante
Background of Poutine Éclatante
Poutine Éclatante is a gourmet twist on the classic Canadian dish that has found a special place in the hearts of food enthusiasts worldwide. Traditionally, poutine consists of french fries topped with cheese curds and smothered in gravy. However, Poutine Éclatante takes this beloved comfort food to new heights with the addition of luxurious ingredients, each bringing a unique flavor and texture.
The origins of poutine are shrouded in mystery, with multiple regions in Quebec claiming to be its birthplace. The most popular theory suggests that it was invented in the late 1950s in rural Quebec when a customer requested cheese curds to be added to his fries. Whatever the true story may be, poutine has since evolved and is cherished both in Canada and across the globe.
Ingredients
- Potatoes (russet recommended) - 4 large
- Cheese Curds - 2 cups
- Butter - 4 tablespoons
- Flour - 3 tablespoons
- Beef Stock - 2 cups
- Truffle Oil - 2 tablespoons
- Kosher Salt - to taste
- Black Pepper - to taste
- Parsley (fresh, chopped) - for garnish
- Vegetable Oil - for frying
Preparation
Step 1: Preparing the Potatoes
Start by washing and peeling the potatoes. Cut them into thick strips, ensuring a uniform size for even cooking. After cutting, place the potatoes in a large bowl of cold water to remove excess starch. This step will help achieve crispy fries.
Step 2: Cooking the Fries
Heat a large pot filled halfway with vegetable oil to 325°F. Use a timer for precise frying. Drain the potatoes and pat them dry with a paper towel. Fry the potatoes in batches, avoiding overcrowding the pot, for about 5-6 minutes or until slightly golden. Remove and drain on paper towels.
Increase the heat of the oil to 375°F and return the fries to the pot for a second fry until golden brown and crispy, approximately 2-3 minutes. Again, drain on paper towels and season with a pinch of kosher salt.
Step 3: Making the Gravy
In a saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes until the mixture turns a light brown color. Gradually whisk in the beef stock, ensuring there are no lumps. Allow the gravy to simmer and thicken for 3-4 minutes. Add truffle oil to infuse a rich aroma and black pepper to taste.
Step 4: Assembling the Poutine Éclatante
On a large serving platter, layer the crispy potato fries. Evenly distribute the cheese curds over the top. Pour the hot, sumptuous gravy over the cheese curds and fries, allowing the cheese to melt slightly. Garnish with freshly chopped parsley for an added burst of color and flavor.
Enjoying Poutine Éclatante
Poutine Éclatante is best enjoyed fresh and hot. To truly appreciate the harmony of textures and flavors, serve the dish immediately after assembly. This indulgent meal pairs beautifully with a crisp, refreshing beverage like a sparkling apple cider or a light lager.
Feel free to customize your poutine with additional toppings such as caramelized onions, sautéed mushrooms, or even a fried egg. Exploring different combinations can highlight subtle nuances and make each dining experience distinctive.