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Ingredientes
- Recipe for Poutine, French Fries with Gravy and Cheese
- The Essential Cheese Curds4 large russet (baking) potatoes
- 3 tablespoons minced shallot
- 2 (3-inch) sprigs fresh thyme
- 1 tablespoon unsalted butter
- 1 cup beef or veal demi-glace
- 1 teaspoon coarsely cracked black pepper
- 1/2 tablespoon unsalted butter
- 5 oz cheese curds or haloumi cheese, coarsely
- crumbled (about 1 cup)
- 2 tablespoons fresh chives, finely chopped
- 1. Peel potatoes, then cut lengthwise into
- 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse
- potatoes in several changes of cold water until water is clear. Drain in a
- colander, then spread potatoes in 1 layer on several layers of paper towels and
- pat very dry.
- 2. Heat about 8 cups vegetable oil in a 5- to 6-quart
- heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
- 3. Put oven rack in middle position and preheat oven
- to 200°F.
- 4. Cook shallot with thyme in butter in a 1- to 1
- 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot
- is softened and golden, about 2 minutes. Add wine and boil until reduced by
- half, about 3 minutes. While wine reduces, stir together water and cornstarch
- until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and
- bring to a boil. Strain the sauce through a fine mesh strainer to remove the
- shallots and thyme. Whisk in the cornstarch
- mixture and return to a boil, then boil until sauce is slightly thickened, 2 to
- 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter
- until butter is melted.
- 5. Once oil is ready, increase heat to moderate and
- fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6
- minutes per batch, returning oil to 375°F between batches. Transfer fries with
- a slotted spoon to a baking sheet lined with several layers of dry paper towels
- and sprinkle lightly with salt. Keep fries warm in oven while frying remaining
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 799g | |
| Calories 1364 | |
| Calories from Fat 760 | 56% |
| Total Fat 84.87g | 106% |
| Saturated Fat 42.66g | 171% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 1045mg | 44% |
| Potassium 1850mg | 53% |
| Total Carbs 66.35g | 18% |
| Dietary Fiber 5.7g | 19% |
| Sugars 21.0g | 14% |
| Protein 82.74g | 132% |
