Last night, Denver Guy said something to me that literally caused me to fall out of my chair in disbelief. I asked him what 3 things does he consider when judging a woman as a potential partner.
“The way they keep their house,” he said. “How they cook, and how affectionate they are.”
“That’s reasonable,” I said. “It’s kinda a bummer that you can only rate me on 2 out of your 3 criteria.”
“What do you mean?” he asked.
“Because I haven’t cooked for you yet.”
He responded with a smile and said, “You don’t like to cook though.”
My jaw dropped to the floor. “WHAT?! I love to cook!”
Clearly I wasn’t doing my job. I started sending him links to blog posts of food I made, an attempt to prove to him that I did in fact love to cook. That’s when I realized I hadn’t blogged about food in a long time 🙁 He asked me why and I said I liked photographing in natural light and by the time I’m done cooking in the evening, the light is gone.
Honestly though that’s probably just an excuse. I could photograph the stuff I cook on the weekends. Perhaps really I just needed a reason to post about food again.
So here it is, it’s my rendition of one of my favorite variations of poutine. I had originally tried this “baked potato poutine” at White Spot in Squamish, BC. Seriously, who would’ve thought french fries, covered in pot roast gravy and sprinkled with cheese curd, bacon, green onion and sour cream would be a wonderful flavor combination? Those Canadians are on to something…
About This Poutine Recipe
Traditionally-speaking, poutine is french fries covered with cheese curds, green onions, and some kind of savory gravy. In a way, it’s kinda like the Canadian answer to American cheese fries. In my version, I chose convenience over tradition. While I did have french fries in my freezer, I didn’t have any ready-made pot roast gravy so instead I had to use the packaged stuff, which can be good as long as you let it gently simmer off that “packaged flavor” for a few minutes after it thickens. Also, cheese curds are difficult to come by in my neck of the woods. I’ve only come across them once and that was in the specialty market at the corner and they didn’t have any this week. I’ve read that fresh mozzarella can be a decent substitute, so I opted for a few chopped up mozzarella cieliegine (cherry mozzarella).
Recipe: Baked Potato Poutine
- Frozen french fries
- 1 package of Better than Gravy Beef Gravy
- 1 green onion
- 1-2 oz. ciliegine mozzarella (cherry mozzarella)
- 1-2 slices bacon
- 1-2 tablespoons whole sour cream (or more, if you’re a sour cream whore like me)
- Cook gravy according to package directions. Once thickened, let simmer gently for 2-3 minutes. Remove from heat.
- Cook bacon in a shallow frying pan until crispy. Remove from heat and chop into bits.
- Slice green onion and set aside.
- Dice mozzarella and set aside.
- Bake french fries according to package directions until golden crispy. But if you can deep fry them, that would be much better obviously.
- In a small casserole dish, layer ingredients as follows: french fries, diced mozzarella, green onion, bacon, gravy, sour cream. Serve immediately (though really I won’t have to tell you this because you’ll probably inhale it before I can finish this sentence).
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2