Poutine is Quebec’s iconic dish: crispy fries topped with fresh cheese curds and hot beef gravy, where curds squeak and melt slightly. Born in the 1950s in rural Quebec, it spread nationally, becoming Canada’s comfort food symbol.

Simple ingredients create addictive umami—salty, creamy, savory.

Detailed History and Cultural Significance

Invented around 1957 in Warwick or Drummondville; Fernand Lachance credited with adding curds to fries and sauce. From snack to global phenomenon, with chains like Smoke’s Poutinerie. Represents Quebec pride, featured at hockey games and festivals.

Ingredients (serves 4):

• Fries: 1kg russet potatoes, double-fried
• Curds: 300g fresh cheese curds (room temperature)
• Gravy: Beef stock, flour, butter, Worcestershire, seasonings

Fresh curds essential for squeak.

Step-by-Step Instructions:

1. Cut potatoes; soak in water.
2. Fry once low (blanch), cool.
3. Make gravy: Roux with butter/flour, whisk stock, simmer thick.
4. Second fry high for crisp.
5. Assemble: Hot fries, scatter curds, ladle hot gravy.
6. Wait 1 minute for partial melt.

Timing crucial.

Tips for Authenticity and Perfection:

• Use beef stock, not chicken.
• Fresh curds (day-old max).
• Double-fry for crunch.
• Duck fat fries for gourmet.
• Don’t over-sauce initially.

Variations:

• Disco: With ground beef.
• Italian: Bolognese and mozzarella.
• Lobster: Luxe seafood.
• Vegan: Mushroom gravy, cashew cheese.

Nutritional Insights: Per serving: ~800 calories, high fat/carb. Indulgent—share!

Pairings: With beer, cola, or as late-night snack.

Poutine is pure Canadian bliss—try authentic!

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