Best Ever Poutine
1 lb. new potatoes
1 lb. sweet potatoes
1 lb. cheese curds
1/4 cup butter
1 1/4 cups onion, finely chopped
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups beef stock, heated
1 tbsp brandy (optional)
1 tbsp instant coffee (optional)
1 tbsp heavy cream
Directions:
1. Thinly slice potatoes.
2. In large pan cook onions in butter on a medium low heat for 12-15
minutes until the onions are lightly browned. Do not rush, the onions
need to be well cooked.
3. Sprinkle flour into pan, stir well, add salt and pepper, cook 2-3
minutes. Add the warm stock and brandy, cook uncovered 4-5 minutes
until thickened. Strain gravy through a metal sieve, return to heat.
add heavy cream and instant coffee (coffee added for color).
4. Fry potatoes in deep fryer. Remove potatoes from oil and sprinkle
with course salt. Pour hot gravy over potatoes slices and sprinkle with
cheese curds.
--
It's not a question of where he grips it!
It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?