One of my favourite pre-Celiac pub treats was the Canadian classic poutine. Fries, gravy and cheese curds, what more could a girl ask for to go with shuffle board, darts and a G&T with lime!
The other day I thought about how it was too bad that my last poutine was a “fake”.. At a hockey game, about one month pre-diagnosis, I decided that if I didn’t enjoy the game (which I didn’t, I have no love for hockey!), I would enjoy the food. I ordered a poutine and it came with that bright orange fast food nacho cheese, not the quintessential white cheese curds necessary for a true french poutine. Thus, my last memory of poutine was not a good one – it tasted all wrong with unnaturally coloured nacho cheese and, of course I got sick after – besides the poutine, I had a lot of other evil gluten-filled foods that night.
Anyways, when I mentioned how I missed poutine to my boyfriend, he suggested making it ourselves. Surely making poutine would be easier than making a gluten free version of my favourite comfort food of all time – perogies! The great gluten free perogy disaster was a sad day for me and I would pay dearly for some gf perogies right now!
Making the poutine was simple; I whipped up some homemade gravy made with chicken stock, shoestring fries (I bought the frozen kind instead of making my own – I am the lazy gf chef after all!) and some organic cheese curds from a local dairy farm. I baked the fries, sprinkled them with cheese curds (okay, a LOT of cheese curds), topped with gravy and voila. Delicious poutine and even “healthier” than what you’d get at a pub, as the fries were baked not fried!
The poutine was so good that I can’t stop thinking about it. I have to make it again!! This week, I’ll try it with beef gravy to mix it up.
- A bag of frozen fries
- Beef or chicken gravy (I used Emeril’s recipe for poutine gravy, but brown rice flour)
- Cheese curds (if you can’t find them, try chopping up mozzarella or marble cheddar cheese into 1/2 inch cubes)
Bake a batch of fries based on package instructions. While fries are in the oven, make the gravy. (I’ve recently seen gluten free gravy mixes in my local health foods store, so I’ll have to try that sometime and let you know how it turns out!) When the fries are done, pile them into bowls and cover with cheese curds or cubes. With the gravy piping hot (this is a must!) spoon over the fries and cheese mixture. The gravy will melt the cheese curds and before you know it, you’ll have a mouth-watering Canadian poutine experience. Yum!
Fun fact: The Word Press dictionary does not recognize the words poutine, perogy, or voila? Or, the Canadian spelling of anything? Huh!