Québécois Tomate Poutine

Introduction

Québécois Tomate Poutine is a delightful twist on the classic iconic Canadian dish, Poutine, which hails from Quebec. Traditionally, Poutine is a comforting combination of crispy potatoes, squeaky cheese curds, and a savory gravy. The Tomate Poutine version adds a fresh and tangy dimension by incorporating tomatoes. This innovation not only enhances the flavor profile but also provides a splash of color that makes it as appealing to the eyes as it is to the palate. Rooted in the rich culinary traditions of Quebec, this dish has gained a modern following across Canada and beyond, exemplifying how contemporary twists on traditional recipes can yield delightful results.

Ingredients

• Potatoes (russet, for fries) - 4 large
• Vegetable oil - for frying
• Cheese curds - 2 cups
• Tomatoes (diced) - 2 cups
• Flour - 2 tablespoons
• Butter - 2 tablespoons
• Beef broth - 2 cups
• Tomato paste - 2 tablespoons
• Garlic (minced) - 2 cloves
• Salt - to taste
• Pepper - to taste
• Parsley (chopped) - for garnish

Preparation

Step 1: Prepare the Fries

Start by washing the potatoes thoroughly to remove any dirt. Cut them into thin strips to make fries. For the best results, keep the thickness uniform for even cooking. Soak the cut potatoes in cold water to remove excess starch, which contributes to a crispier fry.

Step 2: Fry the Potatoes

Heat the vegetable oil in a large pot or deep fryer to 350°F. Carefully add the potatoes and fry them in batches to prevent overcrowding, which can lower the oil's temperature and result in soggy fries. Fry until golden brown and crispy, about 5-6 minutes per batch. Remove the fries using a slotted spoon and drain on a paper towel-lined plate. Season with salt immediately.

Step 3: Prepare the Tomato Gravy

In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook for about 1-2 minutes until it turns light brown. Gradually whisk in the beef broth and bring the mixture to a simmer. Add the tomato paste and diced tomatoes, and continue to simmer for another 5 minutes. Stir in the minced garlic, and season with salt and pepper to taste. Let the gravy keep warm on low heat until ready to use.

Step 4: Assemble the Poutine

Place a generous portion of the cooked fries on a serving platter. Top with cheese curds evenly distributed across the fries. Carefully pour the hot tomato gravy over the top, ensuring to cover the cheese curds to help them soften and melt slightly.

Step 5: Garnish and Serve

Finish the dish by sprinkling chopped parsley over the top for a touch of freshness and color. Serve the Québécois Tomate Poutine immediately while hot for the best experience.

Tips for Enjoying

For the ultimate dining experience, consider the following tips:

• Pair the poutine with a crisp, cold beverage - a light beer or a glass of sparkling water complements the richness well.
• Have extra napkins on hand as this dish is deliciously messy.
• Sharing is caring – make a communal plate for a fun and sociable meal.
• Use a cooking timer to manage your frying time effectively for consistently crispy fries.