Poutine - Canada

[nverland]

Poutine - Canada

2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
2 cups (500 ml) beef stock
Salt and freshly ground pepper to taste
1 recipe French fried potatoes (see below)
½ lb (225 g) fresh cheese curds, of very mild
cheese cut into small pieces

Melt the butter in a saucepan over moderate heat. Stir in the
flour and cook for 3 minutes. Add the beef stock and whisk to
combine. Bring to a boil, stirring frequently, and boil until the
sauce has thickened, about 5 minutes. Season with salt and
pepper. Immediately before serving, place the French fries on
serving plates, top with cheese curds, and ladle the hot sauce
over everything. Serves 4 to 6.

French Fried Potatoes

4-6 large russet potatoes, peeled and cut into
¼-inch x ¼-inch (5 mm) lengths
2 quarts (2 L) peanut oil
¼ cup (60 ml) bacon grease (optional)
Salt to taste

Place the cut potatoes in a large bowl and rinse under running
water until the water runs clear. Cover the potatoes with at least
1 inch (3 cm) of water and cover with ice. Refrigerate for at least
3 hours or up to 3 days. Heat the oil in an electric fryer or 5-quart
(5 L) heavy pot or Dutch oven to 325F (165F). While the oil heats,
drain the potatoes and pat as dry as possible with a clean dish
towel. Add the optional bacon grease to the oil if desired. Add
the potatoes a handful at a time and fry until limp and barely
colored, about 6 to 8 minutes. Transfer to a wire rack or paper
towels to drain. Repeat in batches, allowing the temperature of
the oil to return to 325F (165C) before adding more potatoes. At
this stage, the potatoes can stand at room temperature for up to
two hours. Immediately before serving, heat the oil to 350F (180C)
and fry the fries again, working in batches and stirring constantly,
until the potatoes are puffed and golden brown, about 1 minute.
Repeat, allowing the temperature of the oil to return to 350F (180C)
before adding more potatoes. Drain on a wire rack or paper towels,
season with salt, and serve immediately. Serves 4 to 6.