Happy Sunday and so glad that I can participate in this week’s #SundaySupper challenge of hometown food. The titles alone that I’ve read are driving me mad. Special thanks for Coleen (The Redhead Baker) for being this week’s fab host.
I live in Canada’s capital, Ottawa. As a nation we’re known for embracing every new culture that comes to our shores (I’m saying as a whole-there’s always some naysayers that try to spoil the broth) and we eat EVERYTHING. As a result there aren’t a tonne of foods that we simply call Canadian and my hometown in particular is brill at adopting new tastes as their very own.
This time of year though folks are scarfing down as many beaver tails as the skate along the Rideau Canal as possible. Don’t panic they aren’t actually beaver tails but instead fried dough, slathered with butter and coated with sugar. I love them but I just wasn’t in the mood to get my deepfry on and I wanted something that I could retool to reflect some of the alternate cultures in our area…
so we come to poutine (pronounced poo-teen by most).
Fries, cheese curds and lots of gravy. It is everywhere; school cafeterias (help), fast food joints, bars…everywhere. My relatives from England that visited in the fall were appalled. It’s a guilty, guilty pleasure.
How will I change mine? Well, I’m going to make my gravy reminscent of GB chippies and bake my fries in the oven.
Revved-up Poutine-a new hometown classic.
Let’s start with the gravy. I think that I’ve practically drunk gallons of this stuff at various fish and chip shops around Great Britain. I love it.
I started with lots of aromatics in my pan; ginger, garlic, curry paste and red onions. Let everything toast up before adding flour and cooking for 30 seconds longer.
Add in flour and cook out that raw taste before adding stock and beer to make a fabulous gravy.
And the fries. These couldn’t be simpler, I slice my potatoes with the skins on and toss them with a wee bit of olive oil and sea salt. I also use my silicone sheet so they get super crispy while they are oven-fried.
To put everything together; layer the fries with shredded cheddar and curry gravy. Normally poutine has fresh cheese curds but with the gutsy flavour of the gravy they would have simply been lost so I chose a sharp, old cheddar instead.
An update but gone just as quickly as the original.
- ¼ cup minced red onion
- 1 mashed garlic clove
- 2 T each butter and flour
- 1 T curry paste (choose the heat that you best like-I used mild)
- ½ cup beer (I used a pilsner)
- 1 cup chicken stock
- Salt and pepper to taste
- 5 large potatoes (I used Yukon gold ones)
- 2 T olive oil
- ½ tsp sea salt
- 1 cup shredded old cheddar
- Melt butter and saute onion with the curry paste. Add in the flour and cook out the raw taste for 30 seconds. Slowly add the beer and stock and let thicken. Season with salt and pepper to taste.
- French fries; preheat the oven to 400 degrees. Slice the potatoes and toss with olive oil and salt. Spread out onto a cookie sheet lined with silicone or parchment and bake until crispy (stirring a couple of times to brown all the sides)-approximately 15 minutes.
- To assemble layer the gravy, fries and cheese all together and enjoy!
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
- Sweet Potato, Apple and Raisin Pierogi by The Wimpy Vegetarian
- Arancini Risotto Balls by La Bella Vita Cucina
- Cauliflower and Lentil Curry by Mess Makes Food
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Deli Pizzeli by Country Girl in the Village
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Kefta Tagine by eating in instead
- New England Beans and Cod by Cooking Chat
- Pasties by Recipes Food and Cooking
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Vegan Timbits by Killer Bunnies, Inc
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- Oven Toasted Ravioli by Curious Cuisiniere
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Moravian Sugar Cake by Nik Snacks
- Peanut Butter Bars by The Foodie Army Wife
- Pear Parkin by Happy Baking Days
- Toasted Marshmallow Ice Cream by From Gate to Plate
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