Sample Cook Book Entry

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Perreault – Sample Cook Book Entry

SAMPLE COOK BOOK ENTRY

Frites et Poutine

(Source: http://dontplaywithyourfood.net/images/poutine.jpg)

Continent: North America Region: Quebec, Canada

This classic Quebecois cuisine is essentially the loaded nachos of the North. One would be hard pressed to not find this on a menu of a restaurant on either side of the Canadian border. Poutine will never be considered health food but it is sure to win over crowds next game day! Who doesn’t love gravy?

Ingredients:

1 bag of cheddar cheese curds

1 bag of French fries (usually restaurant style or steak fries)

2 cans or jars of brown gravy (chicken or turkey)

* For a more authentic poutine sauce, a Velouté Sauce can be easily made for a true home cooked Quebecois dish. Recipe is below.

Directions:

Preheat the oven or fryer to the manufacturer’s recommended temperature settings. Cook the fries (fry or bake). While the fries are cooking preheat the gravy in a saucepan over medium heat. Stir occasionally to prevent over cooking.

Once fries are cooked (and dried if fried) place in serving bowl or plate. Sprinkle the cheddar cheese curds (a good handful or three) over the fries. Then drizzle the hot gravy (or Velouté Sauce) over the fries and curds.

Eat with hands or fork and enjoy!

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Velouté Sauce (source: http://www.montrealpoutine.com/recipes.html)

Ingredients:

·  1 quart stock: chicken or veal

·  2 ounces flour

·  2 ounces butter or oil

Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat, stirring until you have a pale roux (2-3 minutes).

Whip the roux into the stock. Simmer (30-40 min), skimming the surface every 5-10 minutes. Strain the sauce through a chinois or strainer lined with cheesecloth. Salt and pepper to taste.

The above is the recipe for the Velouté sauce, which is the base for a poutine sauce. To make it into a poutine sauce, reduce it by a factor of 2-4 over medium heat. You can also try one of the following modifications:

Modifications :

·  Add 2 Tsp of pepper to the roux before adding to the stock, for an extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in bulk) is preferred by classicists.

·  Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.

·  Prior to adding the stock, dice 1 small sweet onion into the saucepan, add 2 TBsps of balsamic vinegar, and reduce.