M&M poutine

My cousin sent me this pic but she didn't buy it. Has anyone tried this yet? Do let me know if you do. Inquiring minds want to know!

Poutine flavoured sausages

Okay, now they've thought of everything! My friend Jen saw poutine flavoured sausages by Johnsonville in Newfoundland this week. I haven't seen them here but am anxious to give them a try. Anyone out there try them? Lemme know!

Bon Appetit's Poutine Burger

Bon Appetit's online feed featured a recipe for a poutine burger. For the link, click here.
If you make it, let us know how it tastes! Looks amazing.

Wedding cake poutine, anyone?

I love poutine, but seriously?

President Choice poutine

At the grocery store the other day I came across the new offerings in the frozen food case from President's Choice, a brand available across Canada in Loblaws, Your Independent Grocer and others. I also think the brand is available at various stores in the U.S.

In the "World of Flavours" gropu there was a pulled beef poutine PIE!!! Goodness, fries and pastry. Whaddya think? Too much of a good thing?

 More looking and there were the "kits" where I suppose there are different pouches and you create your own pulled beef poutine. I imagine you cook up the fries first and add thawed beef and frozen curds...

 Also offered was a butter chicken poutine kit. It seems butter chicken is a popular flavour choice these days....President's Choice makes a butter chicken lasagna that is a best seller (it's terrific!) and this year they created butter chicken spring rolls. But poutine? The jury is out. If any of my faithful readers tries one of these creations, lemme know. I think I'll have to try one myself. Stay tuned.

Poutine Pie, Bacon Crust

Someone put this on my Facebook page the other day from FoodBeast. My stomach hurts just thinking about it. Whaddya think? Too much of a good thing?

The Poutine Tornado

You gotta check this out! Step-by-step instructions on how to make this Poutine Tornado. brought to you by the Montreal Blog. Click here to get your instructions. And if you make it before I do, please let me know how it turns out!

Waffle Poutine

A great idea for a cold day. From Jen in Prescott. Thanks Jen. Fun! 

  Here is a potato waffle poutine I made the other day.

 Grated potatoes, piled into a waffle iron, cooked to golden outside and tender inside. 

Topped with tiny squares of cheese and  bathed in leftover hot chicken gravy.
Comfort food for a cold, winter day.

Trader Joe's Poutine!

I guess you know poutine has really made it when Trader Joe's, the amazing American grocery store, makes poutine. Frozen poutine! My cousin who lives in  the city of angels sent me this image and said, "Mediocre; the curds were too squeaky." I myself love a good squeaky curd, so I'll just have to head south and try it myself. If anyone else has give this a try, please leave a comment and lemme know.

Poutine-flavoured potato chips

 President's Choice has come out with poutine flavoured chips.

 We figured we'd have to give them a try.

 Not sure they were "mouth watering." They were pretty good...

...but after much discussion we felt that these chips were no match for the real thing.

However...kudos for giving it a go, President's Choice!

Fried Cheese Curds

Hmmm. Check this link to find out how to make Fried Cheese Curds. Now, if you just added a bit of gravy, you'd be laughing! Poutine without the fries!

How To Make Poutine Video

Here's a great video on how to make poutine! Click here.

Poutine at Home

Here is my friend Gordon preparing poutine for friends visiting from the U.S.A.


He and his wife Natalie are now poutine ambassadors, spreading the poutine word to our neighbours to the south.


Well done guys. Looks like a five out of five curd effort!

Kosher Poutine

My friends Gordon and Natalie brought over their 13-year-old friend Rachel. She was visiting from Maryland and had never tried poutine before. Oh my!


Rachel's request was to have kosher poutine and it was a fairly easy task. I found a tin of brown, mushroom gravy, added curds and fries and voila! Meat-free poutine.


The gravy tasted really nice. Not too salty. I think I'd buy it again, instead of purchasing the so-called "poutine" gravy they sell at the grocery store. And I think Rachel really enjoyed her first taste of the stuff.

Poutine in Punta Cana

These clever young Canadians figured out how to make poutine in the Dominican Republic. You know what it's like when you have a craving...

Mail Order Poutine Sauce

I recently heard from Mathieu, a young entrepreneur from Gatineau, Québec. He has just launched a website called Big Poutine where he sells packets of poutine sauce (all you do is add water) to anyone around the world. I'd love to know from which corners of the globe folks are buying poutine sauce. Maybe Mathieu can eventually put up a map and we can follow along?
To check out his site, click here: BigPoutine.com

Cooking Light Magazine

My sister Marcia sent me a copy of the Jan/Feb 2010 issue of Cooking Light magazine which had a feature on Québec cuisine. One of the things they tackled was a light version of poutine. Click to enlarge.

To see another version of "healthy" poutine, here's one suggested by Portland Poutine.

Poutine in the Woods

Deep in the woods at the back of the property is an old picnic table that my dad put there about 25 years ago. Since there are so many bugs in the summer, the best time of year to use it is now! And since this is an unusually warm winter, this weekend -- at 8C -- was perfect.


So poutine in the woods it was. In an insulated bag, I brought hot-from-the-oven French fries..


...and then added some St. Albert squeaky curds...


...and topped it off with hot poutine gravy from a Thermos.


Perfection in the woods!


Doesn't this look fantastic? Great setting and great poutine.

Emeril Lagasse's Poutine

Emeril Legasse's recipe for poutine from an episode of Emeril Live about French Canadian Cuisine.


2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.
Yield: 4 to 6 servings

Olympic Poutine

My oldest and dearest friend from our days growing up in Montreal, Roberta, now lives in Florida. Her eldest daughter Whitney wrote and asked for some advice on making poutine. Here are her results.
I did two batches of fries: one thick cut to make a more traditional looking poutine and then one waffle fry batch for fun.


The mozzarella worked out fine in the absence of cheese curds south of the Mason-Dixon Line. I took your advice to break it into chucks rather than grate it. Here's an action shot of Tim, my poutine partner-in-crime, curdifying the mozzarella.


And good news, the gravy was groovy. I made it from the drippings of the chicken I roasted earlier in the week. It was a little on the thin side, but very tasty with flavors from the veggies that roasted along with the chicken (carrots, onions, fennel, garlic).


Per your suggestion, I layered fries, cheese, gravy, fries, cheese, gravy to achieve the toasty, melty, but non-soupy dish of delish you described.


We cracked open a couple of Labatts, sat back to watch the Olympic Opening Ceremonies in Vancouver, and dug into the poutine.


It doesn't get more Canadian than that in Tallahassee, Florida. Cheers, eh?


Thank you for your expert guidance through my first attempt at making poutine! That's some yummy stuff you guys cooked up over there.

Great job, Whitney. I think you deserve the gold medal in poutine making. Thanks for sharing!