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Making "homemade" poutine

l
llafreniere Oct 11, 2012 01:45 PM

I'm hoping to make poutine for a party. I don't want to do it totally from scratch. So wondering where to best buy the components. Is it possible to buy fresh/frozen fries that are not grocery store McCains? How about gravy and fresh curds?

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  1. j
    JennaBean Oct 12, 2012 12:31 PM

    If you're truly considering frozen fries, I suggest you think of another dish to make for the party. Good hand cut fries that are prep'd in a three part process - blanched, low heat fried and then high heat fried for finishing is really the basic requirement for "homemade" poutine.

    1 Reply
    1. re: JennaBean
      l
      llafreniere Oct 12, 2012 12:41 PM

      That's why it's "homemade" in quotes. I want to make it at home but won't have the time to hand cut fries or make gravy. Obviously everything made from scratch would be way better.

      Would just use low-end McCain fries but was wondering if perhaps someone in the city sells fresh or frozen fries that can be taken home and cooked. Will probably take a look in Kensington or St. Lawrence market.

    2. c
      childofthestorm Oct 12, 2012 12:38 PM

      I like to do Blumenthal's recipe for roast potatoes, then hit them with cheese, meat, and gravy. Roast dinner poutine, basically. This will probably get moved to Home Cooking.

      1. l
        lister Oct 12, 2012 01:32 PM

        We've done "homemade" poutine. I bought a potato fry slicer a while ago and put it to use. Didn't take too long. The gravy was St Huberts poutine gravy from a can. Decent stuff. Cheese curds were from the Leslieville Cheese market on Queen W. The most disappointing part was the curds. Despite trying retail curds from just about everywhere I'm convinced squeaky curds aren't available for retail purchase in downtown Toronto. Overall an interesting experiment but I think for good poutine cravings we'll leave that fix for Poutini. Less work, better product. More cost and time effective too.

        3 Replies
        1. re: lister
          l
          llafreniere Oct 12, 2012 01:42 PM

          Really? I thought the curds would be easy to get! Where did you buy the gravy?

          1. re: llafreniere
            l
            lister Oct 12, 2012 02:13 PM

            Curds are easy to get, just not squeaky ones. :-(

            St Huberts poutine gravy can be had any most supermarkets.

            1. re: lister
              f
              FrenchSoda Oct 12, 2012 03:13 PM

              They don't squeak once they've been refridgerated. If you go into a grocery store in Quebec, you'll see curds both in the refridgerated section and just sitting out on a shelk or stand. I haven't found anywhere in Toronto yet that carries unrefridgerated curds, we just don't have the turnover of goods to make it worth, I guess. As mentioned below, sometimes the farmers' markets will have fresh ones which haven't been chilled.

        2. Nevy Oct 12, 2012 01:44 PM

          If you can go to the Friday Sherway farmers market or the Sunday Square One farmers market, I highly recommend Monforte Creamery for freshly made cheese curd. They are amazing, really fresh, and have the squeak!

          1 Reply
          1. re: Nevy
            h
            Herne Oct 13, 2012 08:38 AM

            Anyone know where Monforte Creamery is located.
            Anyone know how I can eat a bowl of poutine and not gain 5 lbs?

          2. Dr Butcher Oct 12, 2012 02:07 PM

            Why not make fries from scratch and buy a poutine gravy if you're in a pinch. I have seen it at Dollarama of all places, a product from Quebec. If you have a fryer, you can get by with a single fry on some Russett spuds. I prefer Empire cheese curds over all else available commercially.

            1. y
              Yongeman Oct 13, 2012 11:59 AM

              If you're going to do it for a party, it'll be pretty difficult to have enough fries ready--unless, of course, you have a restaurant-sized deep fryer. Depending on your location, I'd send out for some top-quality fries from a fish and chip store (Olde Yorke would be my choice), then spread them out on a baking pan in the oven to stay hot or crisp up. That way, you can have the gravy and curds ready and have all the fries you need at once. Just an idea...

              1. Breadcrumbs Oct 13, 2012 02:19 PM

                A couple of years ago we had the most amazing poutine at the Conscious Food Festival in Toronto. The dish was prepared by Spencer's (a restaurant in Oakville I think?). They roasted fingerling potatoes then topped them w cheese curds from Prince Edward county along w an onion-thyme gravy and some bacon I think. I've made this dish for parties ever since and while I suppose you could supplement the roasted potatoes w purchased and re-heated (good quality chip shop) fries, its so simple to roast fingerlings, you may not even need to bother.

                I get blue and yellow fingerlings at the St Lawrence Mkt and make a variation of this gravy FWIW:

                http://www.bhg.com/recipe/sauces/onio...

                1. jayt90 Oct 13, 2012 05:08 PM

                  The Costco food court poutine has Cavendish coated fries, which they sell in large bags and can be baked on a tray. You could do worse.

                  1 Reply
                  1. re: jayt90
                    s
                    szw Oct 14, 2012 08:11 AM

                    Costco also sells curds, haven't tried them but they are probably the same as the food court ones. You should probably just order 30 orders of poutine with gravy on the side!

                  2. DockPotato Oct 14, 2012 01:03 AM

                    Try nuking your curds for about 10 seconds on high. That often brings back the "squeak" if they're not too old. Try this with one or two curds first and adjust.

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