Prairie Poutine

About Prairie Poutine

Prairie Poutine is a delightful variation of the traditional Canadian poutine, adapted to incorporate ingredients and flavors from the vast prairies. Originating from Quebec in the late 1950s, classic poutine is a simple yet indulgent dish consisting of fries, cheese curds, and gravy. The Prairie variant brings an earthy, hearty touch, often featuring local ingredients like beef, bison, or unique regional toppings, enhancing its depth and savoriness.

History of Poutine

Poutine's exact origins are shrouded in mystery, but it is commonly believed to have been created in rural Quebec in the late 1950s. Initially a working-class staple, it has since grown into a national dish of Canada, celebrated for its comforting and satisfying combination of flavors. Over the years, chefs have experimented with variations, leading to the emergence of dishes like Prairie Poutine, which bears the essence of the plains with ingredients that highlight regional culinary culture.

The rise in popularity has also taken it across borders, where the dish is now enjoyed globally, each place offering its unique twist.

Ingredients

• Potatoes (3 large russet potatoes, peeled and cut into fries)
• Veal stock (2 cups)
• Brown gravy (1 cup)
• Worcestershire sauce (2 tsp)
• Thyme (1 tsp, chopped)
• Salt (to taste)
• Pepper (to taste)
• Cheese curds (1 1/2 cups, preferably white cheddar)
• Oil (for frying, vegetable or canola oil)
• Savory toppings (optional: crispy cooked bison or beef bits)
• Green onions (sliced, for garnish)

Preparation

Step 1: Preparing the Potatoes

Start by peeling and cutting the potatoes into fry-sized pieces. It's essential to keep the fries uniform in size for even cooking. Once cut, soak them in cold water for about 30 minutes. This step helps remove excess starch, resulting in crispier fries. After soaking, drain and pat them dry using a clean kitchen towel.

Step 2: Making the Gravy

In a saucepan, combine the veal stock and brown gravy. Stir in the Worcestershire sauce and thyme. Bring to a simmer over medium heat, allowing the flavors to meld. Season with salt and pepper to taste. Keep the gravy warm on low heat until ready to serve.

Step 3: Frying the Fries

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully add the thoroughly dried potatoes to the hot oil in batches to avoid overcrowding. Fry each batch for about 4-6 minutes or until golden and crispy. Use a slotted spoon to remove the fries from the oil and let them drain on paper towels. Season immediately with a pinch of salt.

Assembling the Prairie Poutine

To assemble, place the fresh fries on a serving platter or individual plates. Generously sprinkle cheese curds over the fries. Pour the hot gravy over the top, allowing the cheese curds to soften and partially melt. For an added Prairie twist, top with optional savory toppings such as crispy bison or beef bits, and garnish with sliced green onions for a burst of flavor and color.

Enjoying the Prairie Poutine

Prairie Poutine is best enjoyed hot and fresh, served as either a delightful appetizer or a hearty main course. Pair it with a refreshing glass of ale or a light-bodied beer to complement the rich flavors of the dish. This poutine can also be a unique side dish offering at a dinner party, sure to be a conversation starter given its fusion of Canadian and Prairie influences.

Consider setting a cooking timer when frying your potatoes and preparing the brown gravy to ensure everything is cooked and served optimally.