Canada - Poutine

A national dish is a dish, food or a drink that is considered to represent a particular country, nation or region.
The national dish of Canada is Poutine. Poutine is a mysterious recipe of French Canadian origin, specifically, Montreal, Quebec. Invariably when I mention eating Fries with Cheese curds and Gravy, people who have not eaten it get a funny look on their faces and make small noises of displeasure in their throats. Those that have had the pleasure of Poutine generally make small noises of desire and get a misty far off look in their eyes. It is not really surprising if you are among the latter group.

Poutine is quite possibly the perfect pub food. It ranks up there with Fried Pickles and Hard Boiled Pickled Eggs for complimenting a cold lager or ale.
In the basic recipe for poutine, French fries are topped with fresh cheese curds, and covered with brown gravy or sauce. The French fries are of medium thickness, and fried so that the inside stays soft, while the outside is crunchy. The gravy used is generally a light chicken, veal or turkey gravy, mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, originating in Quebec. Heavy beef or pork-based brown gravies are rarely used. Fresh cheese curds (not more than a day old) are used. To maintain the texture of the fries, the cheese curd and gravy is added immediately prior to serving the dish.

Traditional Poutine sauces (mélange à sauce poutine) are sold in Quebec and Maritime grocery stores in jars or cans and in powdered mix packet forms by St. Hubert Restaurant Co.
Ingredients:

    * 4 large potatoes, peeled
    * 1 teaspoon salt
    * Oil for frying
    * 1 cup cheese curds
    * 1 1/3 cups beef gravy, heated

Preparation:

Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 3 minutes, until they turn dark white-yellow, but not brown. Drain the fries on fresh paper towels and allow them to rest for a few minutes.

Bring the oil back to 325F and fry the potatoes again, in batches, for 4 to 5 minutes, until they turn crisp and medium golden brown. Drain the fries on fresh paper towels, salt them, and divide them onto 4 serving plates or bowls.

Add 1/4 cup of the cheese curds and 1/3 cup of the hot beef gravy on each serving of fries. Serve hot.

This poutine recipe makes 4 servings.