Скачать или смотреть CLASSIC Canadian POUTINE: Double-Fried Perfection!

Poutine is a quintessentially Canadian dish with a fascinating history dating to Quebec in the late 1950s. It's a simple yet indulgent combination of fries, cheese curds, and gravy, but its rise to culinary fame was gradual.

Poutine's birthplace is debated, but most agree it emerged in rural Quebec. Several towns, including Warwick, Drummondville, and Victoriaville, claim to have created the first poutine. One famous story points to Le Lutin Qui Rit, a restaurant in Warwick, where a customer asked for cheese curds to be added to his fries. The owner, Fernand Lachance, is said to have responded with, "Ça va faire une maudite poutine!" ("That will make a damn mess!"), giving the dish its name.

In its earliest form, poutine consisted only of fries and cheese curds, with gravy introduced later to keep the fries warm. Adding gravy was a crucial development, creating the iconic dish we know today. It spread slowly through Quebec as a working-class meal sold at diners and greasy spoons.

Poutine gained popularity outside of Quebec in the 1970s and 1980s. Initially, it was associated with junk food or rural communities, often considered a guilty pleasure rather than gourmet cuisine.

By the 1990s, poutine had become more widely accepted across Canada. Chains like La Belle Province and Chez Ashton in Quebec helped standardize the dish, while fast food giants like McDonald’s and Burger King began offering their own versions.

The 2000s saw poutine take on new life in the culinary world. Chefs began reinventing the dish, adding upscale ingredients like foie gras, lobster, and truffle oil, turning poutine into a gourmet delight at high-end restaurants.

The poutine is now a symbol of Canadian cuisine and culture. It’s celebrated at festivals, food trucks, and restaurants worldwide, with countless regional and international variations. Whether served in its classic form or with creative twists, people embrace poutine for its comfort and rich flavours. The dish has become an iconic part of Canadian identity, representing Quebec's culinary traditions and multicultural food scene.
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Ingredients:
4 large potatoes (cut into fries)
Vegetable oil (enough for deep frying)
Salt (to taste)
2 cups homemade cheese curds    • EASY CURDS, Cottage CHEESE, or FARMER’S ch...  

For the gravy:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 1/2 cups beef or chicken stock
1 teaspoon Worcestershire sauce (optional)
Salt and pepper (to taste)

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