Poutine

Hello, heart attack.

I hate to tell you that I am a healthy eater because you're very likely to scan the recipe archives and discover that I am a big fat liar.

Truthfully, it's taken a lot of work to eat as well as I do now.  I've always been pretty good at choosing foods.  I always go for grilled chicken over fried.  I like salad as long as it's uncomplicated with things that don't belong in salad.  I'd eat green beans and corn over bread and potatoes any day.

My biggest hurdle in life has been, and will always be, portion control.  Self control.  What is that?  I have none.  If I come across something I like to eat, I want it by the truckload.  I want to binge, indulge and eat some more.  I need a sign around my neck that says, 'glutton'.  I need to hire a full-time assistant just to slap food out of my hand.

These days, I've become a lot better.  My platefuls are now plate half-fulls.  I am almost able to eat one cookie and be satisfied (almost).  My snacks are now snack-sized, and not 'another whole meal-sized.'  And I truly try to adhere to the mantra, 'everything in moderation.'

That's where this bad boy comes into play.  A French Canadian heart attack on a plate.  It's the kind of thing that gets sold in a way-too-freakin'-big portion on the streets of Montreal.  Could you finish it in one sitting?  I'm sure it's possible.  Will you hate yourself afterward?  Highly probable.

So, when I get a craving for poutine, I try to make the smallest portion possible while squashing my craving for high-fat goodness.  This recipe is way healthier than what you'll find in a restaurant, but if you're looking for the full poutine effect, you're welcome to go with the deep-fried french fries and the high-fat gravy.

Me?  I like to roast my potatoes in the oven.

As for the gravy, well, I have one more confession.  I don't really like gravy.  I know, I know, how is that even possible, right?  I can't help myself.  I can't stomach a lot of those high-fat mixtures.  Whenever I make gravy, it's usually the lighter version that I've supplied here.  It still gives good flavor without the slimy, slippery, fatty consistency you'll get from the real thing.

This is delightful comfort food that can be enjoyed on cold nights, at the fair, after the bar closes, or anytime you get a hankering for something completely unhealthy... which is, if you're like me, all the time.




Poutine

4 potatoes
4 tbsp olive oil
3 cups low-sodium beef broth
2 tbsp flour
2 tbsp butter
1 cup cheese curd, roughly diced

Preheat oven 475F.

Slice the potatoes into long, thin slices, similar to french fries.  Arrange them on a baking sheet.  Drizzle the olive oil over the top and season with salt and pepper (you can add any seasonings you like).  Roast in the oven for 20-25 minutes, turning them occasionally.

For the gravy, combine the butter and flour in a saucepan on medium to create a roux.  Add the beef broth and bring to a boil.  Reduce to low and simmer for 5-10 minutes, letting the gravy thicken and reduce.  Season with salt and pepper.

When the potatoes are done, drizzle on the gravy.  Top with the cheese curd and give everything a quick toss to mix.




Listening to:  Justin Timberlake - Cry Me A River