Homemade Poutine

Iconic Canadian comfort food.

We had a craving for poutine. Oh yes, an awful, wonderful craving for fries smothered in gravy and melted gooey cheese curds. It just crept up on us. But there isn’t a trendy burger joint close by our country place to get take out.

So my ever-industrious Graham went for it. As is often the case with our cooking, we had no recipe, just a general idea of the ingredients and process.

We made two trips. One to the garden for whatever fresh herbs we thought would be useful. The other to Farm Boy (a local grocer in Peterborough) to get some beef ribs as the base of the gravy, some PEI potatoes for the fries and local cheese curds. They were out of beef ribs. No worries. We got T-bone steaks instead.

And then our experiment begins.

Making Poutine
Sage, rosemary, thyme, oregano and onions from the garden.
Roughly chop the herbs and and on-hand vegetables. Add olive oil, salt and pepper to the T-bones. Add a few splashes of red wine. Pop in the oven at about 300 F for a slow roast.
Slice the washed and peeled potatoes.
Drizzle with olive oil, salt and pepper and other spices if you like. Put in the oven to bake.Take out to turn now and then.
When the meat and veg look like this, take them out of the oven (probably after an hour).
Take the T-bones out and mush up the vegetables with the back of a fork. Place on the stove top on medium-high heat and cook to reduce until a nice gravy forms.
You can strain the gravy, or just leave the solid bits to the side.
Place a serving-size of crispy fries in a bowl.
Add a generous handful of cheese curds.
Ladle on hot gravy to melt the cheese curds and enjoy.

Photos: Ben Loughton


  • This was the wrong post to read at 10:40 at night!! Well done on the resourcefulness – it looks delicious!

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