Paul Tartine Roast Beef Poireaux

the poutine story

I remember we did'nt have poutine in the West-Island of Montreal where I grew up but they did have french fries with gravy in the early 70's. But when I started to wander a bit through Quebec, I was introduced to poutine in the french fry stands and it really is at this time that go to know what poutine is all about.

So, what is real poutine?

In my humble opinion ... of course there are places that serve fantastic poutines. But we don't all have time to go to Drummondville to eat a poutine ... But in Montreal, the poutine that most represents the true Quebecois poutine is that of the Belle Province ... But I put a caveat in saying that what really makes poutine is the sauce and often, in some of the restaurants, the sauce is too diluted or does not drip exactly as usual, but for the most part it is the most poutine of poutines.

And as for the purpose of this page, I started doing a little research on the internet on the different sauces. Ideally, I try to reproduce the sauce of the beautiful province ... but there are so many others

L'histoire de la poutine...

Je me souviens que nous achetions des frites-sauce quand j'habitais dans le West-Island de Montréal dans les années 70. Mais rapidement quand j'ai commencé à me promener un peu à travers le Québec et c'est vraiment à ce moment que j'ai connu la poutine.

Alors, c'est quoi la vraie poutine?

À mon humble avis... évidement il y a des endroits qui servent des poutines fantastiques. Mais on n'a pas tous le temps d'aller à Drummondville pour manger une poutine... Mais à Montréal, La poutine qui représente le plus la vraie poutine Québécoise c'est celle de la Belle Province (la belle Pro). Mais je mets un bémol en disant que ce qui fait vraiment la poutine c'est la sauce et souvent, dans certains des restaurants, la sauce est trop diluée ou ne goutte exactement comme d'habitude, mais en grande partie c'est la plus poutine des poutines.

Et pour ce qui en est du but de cette page, j'ai commencé à faire une petite recherche sur internet sur les différentes sauces. Idéalement, je cherche a reproduire la sauce de la belle province... mais il y en tant d'autres

The ideal Café, rue Saint-Louis, in Warwick, would later be called Le lutin qui rit.

Le Café idéal, rue Saint-Louis, à Warwick, sera plus tard baptisé Le lutin qui rit.

There is no unanimous consensus for who created the first poutine. Several people claim the authorship of this recipe and the only thing on which everyone agrees is that the poutine was created in the region of center-du-Quebec. The two restaurants that most claiming to be the originators. Le Café idéal (now Le lutin qui rit) in Warwick and Le Roy Jucep de Drummondville.

In local folklore of Warwick at the Le Café idéal, a customer named Eddy Lainesse allegedly asked the owner of the place, Fernand Lachance, in 1957 to mix the three ingredients in a paper bag. The latter would then have answered him: « Ça va te faire une maudite poutine! » meaning "It will make you a goddamn smorgasbord!"

Il n'y a pas de consensus unanime pour savoir qui a créé la première poutine. Plusieurs personnes revendiquent la paternité de cette recette et la seule chose sur laquelle tout le monde s'accorde, c'est que la poutine a été créée dans la région du centre-du-Québec. Les deux restaurants qui prétendent le plus être les créateurs. L'Ideal Café (maintenant Le lutin qui rit) à Warwick et Le Roy Jucep de Drummondville.

Dans le folklore local de Warwick au Café idéal, un client nommé Eddy Lainesse aurait demandé en 1957 au propriétaire des lieux, Fernand Lachance, de mélanger les trois ingrédients dans un sac en papier. Ce dernier lui aurait alors répondu : « Ça va te faire une maudite poutine ! »

The Roy Jucep in Drumondville - 1050 Boulevard Saint-Joseph, Drummondville, QC J2C 2C6

Le Roy Jucep de Drumondville – 1050 Boulevard Saint-Joseph, Drummondville, QC J2C 2C6

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However Jean-Paul Roy, owner of the restaurant Le Roy Jucep, in Drummondville, also claims to have invented poutine in 1964, since he would have been the first to serve it in its current form, a plate of fries with cheese curds, topped with sauce. Already offering fries with a homemade sauce on his menu, it was when he saw customers adding cheese curds sold in bags near the cash register that he thought he would add this dish to his menu. He also holds the patent for poutine.

De son côté, Jean-Paul Roy, propriétaire du restaurant Le Roy Jucep, de Drummondville, clame également avoir inventé la poutine en 1964, puisqu'il aurait été le premier à la servir sous sa forme actuelle, soit une assiette de frites avec du fromage en grains, le tout nappé de sauce. Offrant déjà des frites avec une sauce maison sur son menu, c'est en voyant les clients y ajouter du fromage en grains vendus en sac près de la caisse, qu'il aurait eu l'idée d'ajouter ce plat à son menu. Il détient d'ailleurs le brevet de la poutine.

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Sauce Poutine
– Recettes du Québec

Source: Recettes du Québec

Ingredients pour la sauce:

• 1 gousse d'ail
• 1/4 tasse beurre
• 1/4 tasse farine
• 2 boîtes consommé de boeuf
• 1 boîte consommé de poulet
• 3 cuillères à table fécule de maïs
• 3 cuillères à table eau
• 3 cuillères à table ketchup
• 5 gouttes tabasco
• poivre

Préparation de la sauce

ÉTAPE 1

Faire fondre le beurre dans une casserole, puis ajouter la farine et l'ail. Brasser constamment pendant 2 minutes à feu moyen, ensuite ajouter les consommés et laisser mijoter 2 minutes.

ÉTAPE 2

Pendant ce temps, mettre la fécule avec l'eau et ajouter à la sauce. Ajouter le reste des ingrédients et cuire 5 minutes.

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Poutine
– Food Network

Source: Food Network

Ingredients

• 6 to 8 large Yukon gold potatoes, peeled
• 1 tablespoon vegetable oil, plus more for frying
• 1 shallot, minced
• 1 small clove garlic, minced
• 2 cups chicken stock
• 2 cups beef stock
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon whole green peppercorns
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground pepper
• 2 cups cheddar cheese curds

Directions

Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.

Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.

Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.

Put the fries in shallow dishes; top with the cheese curds and gravy.

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Poutine sauce maison
de Ricardo

Source: Ricardo

English below

Ingredients : Sauce

• 30 ml (2 c. à soupe) de fécule de maïs
• 30 ml (2 c. à soupe) d'eau
• 90 ml (6 c. à soupe) de beurre non salé
• 60 ml (1/4 tasse) de farine tout usage non blanchie
• 2 gousses d'ail, hachées finement
• 2 boîtes de 284 ml (10 oz) de bouillon de boeuf concentré non dilué
• 1 boîte de 284 ml (10 oz) de bouillon de poulet concentré non dilué
• Poivre

Dans un petit bol, délayer la fécule dans l'eau. Réserver.

Dans une casserole, fondre le beurre. Ajouter la farine et poursuivre la cuisson environ 5 minutes en remuant jusqu'à ce que le mélange prenne une teinte bien dorée. Ajouter l'ail et poursuivre la cuisson environ 30 secondes.

Ajouter le bouillon et porter à ébullition en remuant à l'aide d'un fouet. Incorporer la fécule et laisser mijoter de 3 à 5 minutes ou jusqu'à ce que la sauce épaississe. Poivrer.

Ingrédients : Frites

• 6 grosses pommes de terre Russet, pelées et coupées en bâtonnets d'environ 1/2 cm (1/4 po) d'épaisseur
• 675 g (1 ½ lb) de fromage en grains
• 1/2 recette de sauce brune, chaude (voir recette)
• Huile de canola
• Sel

Préperation

Dans un grand bol, faire tremper les pommes de terre dans l'eau froide environ 30 minutes ou jusqu'à 24 heures au réfrigérateur.

Préchauffer l'huile de la friteuse à 170 °C (325 °F). Déposer une grille sur une plaque de cuisson.

Égoutter et bien éponger les pommes de terre avec un linge propre et les placer dans le panier de la friteuse.

Plonger le panier dans l'huile chaude de la friteuse et cuire environ 2 minutes.

Égoutter les frites et les déposer sur la grille. Laisser tiédir. Augmenter la température de l'huile de la friteuse à 180 °C (350 °F).

Remettre les pommes de terre dans la friteuse et frire de 2 à 4 minutes ou jusqu'à ce que les frites soient bien dorées. Retirer les frites de la friteuse et les égoutter sur la grille ou sur du papier absorbant. Saler et réserver au chaud au besoin.

Répartir les frites dans quatre assiettes, garnir de fromage et napper de sauce.

>>>English

Poutine with homemade gravy – Ricardo

Ingredients : Sauce

• 2 tablespoons (30 ml) cornstarch
• 2 tablespoons (30 ml) water
• 6 tablespoons (90 ml) unsalted butter
• 1/4 cup (60 ml) unbleached all-purpose flour
• 2 cloves garlic, finely chopped
• 2 cans 10 oz (284 ml) beef broth, undiluted
• 1 can 10 ounces (284 ml) chicken broth, undiluted
• Pepper

Preperation

In a small bowl, dissolve the cornstarch in the water. Set aside.

In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.

Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.

Ingredients: Fries

• 6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
• 1 1/2 lbs (675 g) cheese curds
• 1/2 recipe Brown Gravy Sauce, hot (see Brown Gravy Sauce for Poutine and Hot Chicken)
• Canola oil
• Salt

Preperation

In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.

Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.

Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket.

Place the basket into the hot oil and cook for about 2 minutes.

Drain and scatter the fries on the wire rack. Let cool.

Increase the deep fryer oil temperature to 180°C (350°F).

Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown.

Remove the fries from the fryer and drain on the rack or paper towels.

Sprinkle with salt and keep in a warm oven, if necessary.

Divide the fries onto four plates, top with the cheese and sauce.

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Poutine
– Seroius Eats

Source: Serious Eats

Why this recipe works:

A hybrid beef and chicken stock gives the gravy just enough beefy flavor, while still being mellow enough not to overpower the fries and cheese curds.

Fresh cheese curds at room temperature, made within 24 hours, provides the soft and squeaky cheese that's a hallmark of great poutine.

Soaking the potatoes in water, then frying them at 350°F and again at 425°F creates fries with a crisp exterior and a soft, pillowy interior.

Note: For the crispiest fries, freeze the potatoes after Step 4 by spreading them on an unlined baking sheet (before frying them a second time), then fry from frozen.

READ THE WHOLE STORY... Great Article... How to make the ULTIMATE POUTINE

Ingredients

For the Gravy :

• 1 tablespoon canola or vegetable oil
• 2 pounds beef oxtails
• 1 pound beef marrow bones
• 1 pound veal bones
• 1 pound chicken necks, backs, or legs
• 2 medium carrots, roughly chopped
• 1 stalk celery, roughly chopped
• 1 large onion, quartered
• 4 medium cloves garlic, smashed and peeled
• 1 quart homemade chicken stock or low-sodium broth
• 3 quarts water
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tablespoon rice vinegar
• Kosher salt

For the Fries:

• 4 large skin-on russet potatoes (about 2 pounds), cut into 1/4-inch sticks on a mandoline
• 2 quarts peanut oil
• 12 ounces freshly made white cheddar cheese curds (preferably not more than 24 hours old), either store-bought or homemade, at room temperature and broken into bite-size pieces

1.For the Gravy: Heat oil in a large stock pot over high heat until shimmering. Add oxtails and cook until deeply browned, about 4 minutes per side. Transfer to a plate. Add beef and veal bones and cook until deeply browned, about 10 minutes total. Transfer to plate with oxtails. Add chicken pieces and cook until well browned, 5 to 8 minutes. Transfer to plate with oxtails and bones. Stir in carrots, onion, and garlic and cook until well browned. Stir in chicken stock, scraping up any browned bits from bottom of pot. Add water, parsley, thyme, bay leaves, peppercorns, oxtails, beef bones, chicken, and any accumulated juices from plate. Bring stock to a simmer, then reduce heat to low and cook at a bare simmer for 3 hours. Pour stock through a fine mesh strainer into a large bowl. Remove fat from stock by skimming with a ladle, using a fat separator, or placing stock in refrigerator until chilled, then discarding hardened fat from the surface.

2.Melt butter in medium saucepan over medium-high heat until foaming. Whisk in flour and cook, stirring constantly, until golden blonde, about 2 minutes. Gradually whisk in 3 cups of stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 2 cups, 10 to 15 minutes. Remove from heat, stir in vinegar, and season with salt.

3.For the Fries: Place potatoes in a large bowl and cover completely with cold water. Let soak for at least 1 hour, or, alternatively, drain water and rinse again, changing water until it runs completely clear. Drain potatoes and dry thoroughly with paper towels.

4.Heat oil in a large Dutch oven or wok to 350°F. Working in batches, add potatoes and cook, stirring and turning frequently until pale blonde, about 5 minutes. Transfer potatoes to a paper towel-lined baking sheet. (For crispiest fries, see note above about adding a freezing step.)

5.Heat oil to 425°F. Add potatoes and cook, stirring and turning frequently, until deep golden brown, about 3 minutes. Transfer to paper towel-lined bowl and season with salt to taste.

6.Reheat gravy over high heat until hot. Place fries in a shallow bowl or dish, top generously with cheese curds, and ladle on gravy. Serve immediately.

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Authentic Canadian poutine

Source: Half Baked Harvest

Ingredients

• 4 pounds russet potatoes cut into 1/4 inch matchsticks
• 2 of your favorite beers I used a Canadian beer (can sub water)
• 4 tablespoons unsalted butter
• 1/4 cup flour use a gluten free flour blend if needed
• 1 shallot finely minced
• 1 clove garlic minced or grated
• 3 1/2 cups low sodium beef stock*
• 1/2 cup stout beer or more beef stock
• 2 tablespoons ketchup
• 1 tablespoon balsamic vinegar
• 2 teaspoons worcestershire sauce
• salt and pepper to taste
• canola oil for frying
• 3 cups cheddar cheese curds

Instructons

Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.

Meanwhile, make the gravy. Heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, stout beer, balsamic vinegar, worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.

Pour the canola into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 375 degrees F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2-4 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.

Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries. Dig in immediately... as if you could wait!>

Best Poutine Restaurants

Source: Mtlblog.com

• Chez Vincent (my choice) Where: 6005 Boulevard Robert, Saint-Léonard, QC H1P 1M9 (514) 323-8694
• La Belle Province Where: 7201 Rue Beaubien E, Anjou, QC • H1X 1H4
• La Belle Province Where: 7200 Boul Langelier, Saint-Léonard, QC H1S 2X6
• Le Petit Québec Where: 3255 Rosemont Blvd, Montreal, QC H1X 1K1
• Les poutine de McDonald et Burger King sont potable, mais celle de A&W n'est pas mangeable. J'ai bien aimé La poutine au smoked meat Jeff Petry
• La Roulotte Where: 10 Rue Paiement
• Orange Julep Where: 7700 Boulevard Décarie
• Poutineville Where: 1365 Ontario Est
• La Banquise Where: 994 Rue Rachel Est
• Montreal Poutine Where: 161 Rue Saint Paul East
• Frite Alors Where: 680 Sainte-Catherine St W and more
• Smoke's Poutinerie Where: 2019 Rue Bishop
• Comptoir 21 Where: 21 Rue Saint Viateur Ouest
• Poutine Lafleur Where: 3665, rue Wellington
• Planete Poutine et Cie Where:
• Montreal Pool Room Where: 1217 Boul. St. Laurent
• Chez Claudette Where: 351 Avenue Laurier East
• Paulo et Suzanne Where: 5501, Gouin Blvd., Ahuntsic
• Decarie Hot Dog Where: 953 Decarie
• Jarry Smoked Meat Where: 6549 Jarry E
• Patati Patata Where: 4177 St. Laurent
• A.A Where: 3700 Notre-Dame Ouest
• Faberge Where: 25 Avenue Fairmount W
• Paul Patates Where: 760 Rue Charlevoix
• Lafayette Hot Dog Where: 1870 Rue Sainte-Catherine E
• La Belle Province Where: 705, Rue Sainte-Catherine
• Le Boucan Where: 1886 Notre-Dame Ouest
• Dunn's Famous Where: 1249, Rue Metcalfe
• Deville Dinerbar Where: 1425, Rue Stanley
• The Burgundy Lion Where: 2496 Rue Notre-Dame Ouest
• Burger De Ville Where: 5282 Boul Saint-Laurent
• Pizza Pinoli Where: 5524 Avenue Monkland
• Greasy Spoon Where: 160 Laurier ouest
• Royal Phoenix Where: 5788 Street Laurent
• Schwartz's Where: 3895 St-Laurent Boulevard
• Bofinger BBQ Smokehouse Where: 1250 University Street
• Casse Croute Normand Where: 4826 De Verdun Rue
• Pizza Pendeli's Where: 5599 Chemin de La Côte Saint Luc
• Ye Old Orchard Pub & Grill Where: 20 Prince Arthur St W
• Restaurant Pierrette Patates Where: 3900 Verdun ave.
• Au Pied De Cochon Where: 536 Avenue Duluth E

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Source: http://recettes-asselin.com/recettes/sandwiches/poutine.php

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