The other day I made poutine. You know, the iconic Canadian artery hardener composed on french fries, cheese curds and gravy. This was a first for me, as poutine is something I’ve never made at home before. I came up with a recipe that I think if it was on a restaurant menu, a la Smoke’s Poutinerie, I’d call it the Gourmet Porker. Or maybe the Three P; Pancetta Prosciutto Poutine
This was a first for me. While I’ve eaten many a plate of putine over th eyears, this was my first time making it at home. Based on my family’s love of bacon, I came up with a recipe that I think if it was on a restaurant menu, a la Smoke’s Poutinerie, I’d call it the Gourmet Porker. Or maybe the Three P; Pancetta Prosciutto Poutine
As most of you probably know real poutine gravy is a sort of peppery chicken gravy. Pepper kicks my colitis-suffering hubby’s butt, so I went with a “watered down” version. I used half brown gravy, half poutine gravy. And then I add three kinds of tasty salty pork to the mix; bacon, prosciutto and cubes of pancetta. Plus large quantities of the prerequisite squeaky cheese curds. I wanted to keep this as quick and simple as possible, so I was lazy and bought the pre-cooked wee crumbled pieces of real bacon, like the kind you might use in a salad.
Health food this most certainly was not. But it was a delicious “treat” dinner.
|The local cheese place only sold curds in one size, crazy large.|
1 bag of shoestring style french fries.
1 can of brown gravy
1 can of “poutine” gravy
1 giant bag of cheese curds
1 bag of precooked real bacon bits
1 package (roughly 600g) of cubed pancetta
1 package (roughly 600g) of prosciutto, diced
1 medium sized sweet onion
1 tablespoon stick of butter.
1. Follow directions on your frozen french fries.
2. While the fries are baking in the oven, add butter and onions to skillet over medium high heat. Cook the onions until they are soft.
3. Add the three meats and continue to cook, stirring frequently, for another 5-10 minutes, until the onions are caramelized and the panchetta is nicely browned.
4. Combine the two cans of gravy in a small saucepot and warm on stovetop over medium heat.
5. Once fries are done, combine everything on personal sized plates. Start with a layer of fries, then cheese curds, then a generous amount of gravy, and top it all with the meat and onion mixture. Repeat for a second layer and serve while still nice and hot.
Mmm. Delish. What’s your fav style of poutine? Be sure to let me know in the comments below if you give my version a try.