Who created the legendary Québecois dish poutine? If you’re asking “Who cares?” you’ve clearly never sampled a well-prepared helping of hot fries covered in cheese curds and gravy. The Toronto Star sets off on a road trip to discover the origin of poutine. On the way, the writer samples a $10 poutine tasting trio, the contents of which must be repeated in order to entice further reading: “One is your basic and perfect rendition. Piping hot, crispy home-made fries on which magnificent local white cheese curds melted, all soaked with a light but flavorful gravy.”
Next the writer sampled “a veggie version, featuring the three key ingredients, plus chunks of tender-crisp green peppers, onion and tomato,” and finally “a superb Oktoberfest poutine, with slices of grilled sausage added to the mandatory three-ingredient mix.”
Gotta love a dish that makes a fast-food dining lifestyle seem sane and healthy by comparison.
Poutine IS unique, and to some I’m sure it seems strange but it has always been and has never pretended to be anything but fast food. As to poutine’s “healthiness” ….its not a salad. ;-)
There are tons of variety…but the one with grilled merguez, sautéed onions and bacon his my favorite one. To taste this one (and other recipes), you have to go to La Banquise, a restaurant in Montreal, open 24/7.
Cheese curds are the food of the devil – who wants to chew something that squeals as it’s being consumed? Not me.