A sailing mom travels on land.
Have you ever eaten a heart attack on a plate? This summer, while in Canada visiting our parents, my sister and her kids decided to embark with me on a journey of testing several heart attacks. There are a few dishes in Canada that would quickly get put on that list but the one that struck out and I think is #1 on the list is “Poutine”. Poutine, a dish of french fries mixed with fresh cheese curds and topped with hot gravy, ranks high among Canada’s best-loved foods. Please, a show of hand on those of you who have sampled this? It is likely to think that it sounds, well, disgusting. One of our “virgin” taste testers used that exact word along with the gagging motion. Poutine was invented in 1957 in a small town in Quebec . In recent years, it has rapidly widened its range. We put a few variations to the test. The Classic that I described above, second was Poutine avec Hamburger and the ultimate winner on our list was Poutine with duck confit (confit de canard).
These days, Poutine is on practically every menu in Canada including some well known US food chains such as Burger king. Every time I drive by a “Cantine” in Canada it is the main dish on each table. So I guess the Canadians are not afraid of the nutritional value!? Below is the nutritional value of a small poutine which is about the amount of a small fry.
Burger King – Poutine
Servings: 1 poutine1 container (332 poutines ea.)
Bottom of Form
|Total Fat||42 g||Potassium||0 mg|
|Saturated||19 g||Total Carbs||74 g|
|Polyunsaturated||0 g||Dietary Fiber||6 g|
|Monounsaturated||0 g||Sugars||3 g|
|Trans||11 g||Protein||19 g|
If you are interested in trying a classic dish from Canada…I have attached a recipe for the Poutine avec confit de canard. If you are going to go for it…go for the best one!
4 side-dish servings
- 2 large Yukon Gold potatoes
- 1 tablespoon finely chopped thyme
- 1/3 cup olive oil
- Freshly ground black pepper
- 1/4 cup good-quality seasoned demi-glace (a rich sauce base; may substitute chicken gravy) Poutine sauce sold at most Canadian grocery stores can be used.
- 1/4 cup of swiss cheese chopped in bite size squares
- 4 ounces warm duck confit, pulled apart (optional)
Preheat the oven to 425 degrees. Lightly grease a shallow roasting pan or rimmed baking sheet.
Scrub the potatoes well and cut into 1/4-inch-thick batons. Toss them in a bowl with the thyme and oil; season with salt and pepper to taste. Roast for 15 to 20 minutes, stirring the potatoes once or twice to keep them from sticking, until they are crisp and nicely browned.
While the potatoes are roasting, bring the demi-glace to a boil over medium-high heat in a small saucepan, stirring constantly. Adjust seasonings to taste. Reduce the heat to low and keep warm.
Place the cheese, to taste, and the duck confit, if using, in a large bowl. Add the roasted potatoes and toss to combine. Divide among individual plates and drizzle with the warm demi-glace. Serve warm.