Poutine

Directions

1. 1
   Slice the potatoes lengthwise, about 1/4 inch thick.
2. 2
   Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter).
3. 3
   Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries.
4. 4
   Drain well and pat dry or spin dry in a salad spinner.
5. 5
   Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat.
6. 6
   Add the shallot and garlic and saute until translucent, about 3 minutes.
7. 7
   Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
8. 8
   Meanwhile, in a separate saucepan, melt the butter over medium-high heat.
9. 9
   Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes.
10. 10
    Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes.
11. 11
    Season the gravy with salt and pepper and keep warm.
12. 12
    Line a baking sheet with a double layer of paper towels.
13. 13
    Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer).
14. 14
    Fry the potatoes in small batches until whitish yellow, about 8 minutes.
15. 15
    Remove with a strainer and drain on the paper towels.
16. 16
    Bring the oil temperature to 375 degrees F over high heat.
17. 17
    Fry the potatoes in batches again until golden brown, 6 to 8 minutes.
18. 18
    Drain on fresh paper towels.
19. 19
    Salt and pepper the fries while hot.
20. 20
    Strain the gravy.
21. 21
    Put the fries in shallow dishes; top with the cheese curds and gravy.
22. 22
    Photograph by Raymond Hom