Let’s stop at alphabet C today…
Actually I had planned a different Country beginning with C, cooked it too but then Canada kept popping in my head continuously!
My fascination was because I heard my teacher talk about the country from inside the class when we were doing world geography. Either she forgot to throw me out or gave up on me realizing that I will never be able to draw maps to her satisfaction! Then there were Mills n Boon and instead of reading the antics of the fair damsel and the dark hero and the villain thrown in I used to love to read about the countryside….!!
Gastronomically I got interested since Manali went to Canada for a year long course. Vivek, her husband and she told me about warm people who live there and the different foods, authentic food available not like our Indo- Chinese, they have described the Japanese etc. food available too.
So C-Canada naturally won out!
The girls were of course thrilled especially since we have decided to do street foods, generally.
For Canada I choose a simple dish Poutine.
Basically fries and gravy and it has been the bane of my cooking this time. I have had to make it 3 times now before I got pictures because the girls loved it so much that they have finished it as soon as my back turned.
The last time I was so irritated and in so much of a hurry to click so this picture is taken after it was dark and the gravy was steaming and in a hurry.
Poutine (Fries and Gravy)
Recipe Source: foodnetwork.com
- 2 tblspn butter
- 2 tblspn whole wheat flour
- 2 cups vegetable stock
- Freshly ground black pepper
- 1 kg /4-5 potatoes, peeled and cut
- ¼ kg fresh cheese curd( I used paneer)
- Peel (I never do) the potatoes and cut in batons.
- In pot add salt and bring to a boil.
- Add the potatoes and blanch for 4 minutes. Transfer to an ice bath.
- Remove, drain and dry completely.
- Fry the potato chips until golden brown.
- Drain on paper towels.
- Season with salt and pepper.
- In a kadhai/wok over low heat, combine the butter and flour.
- Stir until till you get a nice aroma. Cook for 12 to 15 minutes for a dark roux.
- Stir in the stock.
- Season with salt and pepper. Bring the liquid to a boil.
- Transfer the fries into the individual bowls.
- Spoon the gravy over the fries and crumble the paneer.
- Serve immediately.
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