Canadian Grand Prix
Montreal Poutine
Montreal, Canada
Poutine canada-montreal-poutine
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Montreal Poutine
Montreal can give you cool air, sharp braking zones, and food that does not pretend to be dainty. Poutine is the obvious pick because it is iconic, crowd-friendly, and perfect for a race that often gets a little chaotic.
Quick Look
- Race: Canadian Grand Prix
- Prep time: 15 minutes
- Cook time: 35 minutes
- Serves: 4
Ingredients
- 2 pounds russet potatoes, cut into fries
- Neutral oil, for frying
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 8 ounces cheese curds
Method
- Soak the cut potatoes in cold water for 20 minutes, then dry them very well.
- Fry at 325 F for 4 to 5 minutes until tender but pale. Remove and rest.
- Increase the oil to 375 F and fry again until golden and crisp.
- For the gravy, melt the butter in a saucepan. Stir in the flour and cook for 1 minute.
- Whisk in the stock, Worcestershire, pepper, and salt. Simmer until smooth and slightly thick.
- Pile the hot fries onto plates, scatter over the cheese curds, and spoon on the hot gravy immediately.
Drink Pairing
- Wine: Light Pinot Noir.
- Local pairing: Sparkling apple cider.
Notes
- The curds should squeak a little if you have the real thing.
- Serve immediately. Poutine does not wait for the replay.