The Freak Chef

Hey Freaks! Kolbeigh van Keuken here, back with a dish that’s practically the culinary anthem of Toronto: Poutine! Now, I know what you’re thinking – “Poutine? Everyone knows poutine!” And you’re right, but have you *really* had poutine? The perfect poutine is a deeply comforting experience, a symphony of salty, savory, and cheesy goodness. It’s a dish born from humble beginnings in rural Quebec, evolving into a beloved staple here in the 6ix. I remember my first poutine – a greasy, glorious mess devoured at a late-night diner after a show. It was transformative. It’s a dish that speaks to the heart of Toronto: a little bit rough around the edges, undeniably delicious, and utterly unforgettable.

Poutine Perfection

This recipe is my take on the classic, tweaked for maximum flavour and ease of access. I've included some substitution suggestions, because let's be honest, sometimes you don't have access to the *perfect* ingredients. Don't worry, it will still taste amazing!

Ingredients

• 1.5 lbs Russet Potatoes, peeled and cut into 1/2-inch cubes
• 2 tbsp Vegetable Oil (or Peanut Oil for extra flavour!)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 12 oz Fresh Cheese Curds (This is the *real* deal! If you can't find them, see substitution below)
• 1 cup Beef Gravy (Store-bought is fine! I like to make mine, but no judgement here.)

Instructions

1. Fry the Potatoes: Place the potato cubes in a large pot of cold, salted water. Bring to a boil and cook for 5-7 minutes, until slightly softened but still firm. Drain well.
2. First Fry: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches until golden brown and cooked through, about 5-7 minutes per batch. Don't overcrowd the pot!
3. Drain and Season: Remove the potatoes with a slotted spoon and drain on paper towels. Season immediately with salt and pepper.
4. Assemble the Poutine: Place the fries in a serving dish. Top generously with cheese curds.
5. Gravy Time! Slowly ladle the hot beef gravy over the fries and cheese curds. The cheese curds should melt slightly from the heat.
6. Serve Immediately: Poutine is best enjoyed hot and fresh!

Substitution Notes:

• Cheese Curds: If you absolutely can't find cheese curds (a culinary tragedy!), you can substitute with a mix of sharp cheddar and mozzarella. It won't be *quite* the same, but it'll still deliver a cheesy, gooey experience. I also recommend adding a little extra cheddar for that classic poutine tang.
• Beef Gravy: If you're short on time, a good quality store-bought gravy works perfectly well. Look for one that's rich and savory. For a deeper flavour, consider adding a splash of Worcestershire sauce.

Enjoy this taste of Toronto, Freaks! Let me know in the comments if you try it and what substitutions you made. Until next time, keep cooking!