It’s official, Poutine is now officially a word. It’s just been added to the Merriam-Webster Dictionary as an actual word. If you’re unfamiliar with the term – no worries. It’s a Canadianism that while spreading in popularity and versatility, is generally regarded as “a dish of French fries covered with brown gravy and cheese curds.” Think of it like pudding, but different.
Unlike Poutin – the Russian President – Poutine originated in Quebec, Canada in the late 1950’s and has since become a Canadian staple since 1982 (the earliest year its editors could find it being used in print).
So are there any guidelines when it comes to the dish? Like any recipe, the core ingredients are open to interpretation. Sure, the fundamentals require fries, gravy and cheese (an undoubtedly fantastic, messy, delicious and albeit heart-attack inducing combination), the aspects of those particular components are up for negotiation (just don’t tell that to a true Quebecer)!
Typically Poutine is made from classic white potato french fries. But you could easily sub sweet potato fries, homemade potato chips, polenta fries, or even a crispy vegetable like zucchini or carrots! As long as it’s crispy, and can get the next ingredients from point A (the plate) to point B (your mouth), it works.
The key of course, is to top it all off with decadently rich, fatty toppings – generally meat gravy and cheese curds. However, if you want to create a whole new flavor experience, you could opt for mushroom gravy, blue cheese or anything that’s oozy, melty and rich.
source via She Eats
And don’t forget the toppings! Green onions are common and even pulled pork is very popular. I personally love caramelized onions. You could also finish it off with BBQ chicken, short ribs or lobster to class it up. A good rule of thumb is, the fattier, the better.
Point being: There is no way to go wrong with poutine. Except to eat it every day (or to confuse it with Poutin), in which case you’re libel to suffer severe chest pains. But a little decadence never hurt anyone.
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