THE Ultimate Poutine

While in Calgary a few weeks ago, eldest son in family had a great dinner for the siblings and parents. Pulled pork sandwiches and poutine. Although it was really tasty, you have to go a few more levels to beat what Don did on Sunday (our last hurrah before the gym takes over).


  • 3 cups of oil for deep-frying
  • 3  1/2 lbs. baking potatoes (we used new and they were better than   Russet)
  • 4 tsp. Crisco oil
  • 1 onion, chopped
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 6 sprigs of fresh thyme
  • 3 cups beef  broth
  • 2 cups chicken broth
  • 1 tbsp. mixed peppercorns
  • 2 tsp. cider vinegar
  • 1/2 tsp. sugar
  • 1/2 tsp. Worchestershire sauce
  • pinch dried sage leaves
  • 1 cube beef bouillon cube
  • pinch of salt
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 oz. shredded Monteray jack cheese
  • 3 oz. shredded cheddar
  • 3 oz. shredded Asiago cheese (mix all three together in separate bowl)

In a large pot, heat the oil over a medium heat and cook the onion, shallots, garlic, tomato paste and thyme until the onions and shallots are softened and golden in colour (5 minutes).

Stir in the broths, peppercorns, vinegar, sugar, Worchestershire sauce, sage, salt and bring to the boil. Reduce and simmer for 15 minutes, stirring occasionally. Strain through a sieve into a large glass 8 cup measure. Discard the solids.

Now, in the same pot, melt the butter, add the flour, whisking constantly until a smooth paste and pale butterscotch colour. (3-4 minutes).

Whisk in the reserved broth mixture and bring to a boil. Cook until thickens (about 5 minutes). Keep warm.

Wash and cut the potatoes into sticks. (peel first, of course). Pat dry. Blanch in water  for 3 -5 minutes at a hard boil.  Transfer to a towel lined baking sheet to drain.

Working in small batches,  put the potatoes in the fryer and cook until tender, golden in colour. Put in a paper lined bowl to remove excess oil, lightly salt and place in a serving bowl.

To serve, take as many chips as you want, sprinkle the grated cheeses over the top and then, and then, spoon that liquid gold over and dive in. OMG! Yup! This is the very best poutine ever. I really hate the ‘squeaky’ cheese curds that never, ever melt and become long strings that appear obscene while trying to be polite.

Give this one a go and you will make it forever.



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