Sunday, June 12, 2011

Poutine: I Probably Miss Canada By Now

Ok, I swear, this is the last surprise blog post. I'll be flying home today anyways.

Way back in April, when James was visiting to say goodbye, I finally got around to making poutine for him. He's American and had never had sad. I wanted it to be different from normal poutine though...and maybe a little healthier, so I used mushroom gravy and sweet potatoes fries.

I also served it to my mom and dad, who both loved it. Everyone was crazy about the gravy—it's a really easy and delicious recipe. We ate it with fresh from a local cheese factory...I love cheese curds.

(serves 3-4)


-Mushroom Gravy (I used this recipe with a few minor changes):
  • I browned the garlic with the onion.
  • I used at least 24 ounces of mixed, slice mushrooms.
  • I added a tsp of fresh sage and 1/2 tsp of nutmeg.
  • I used whole wheat flour for the roux.
  • I used 1 cup of this vegetable broth.

-Sweet Potato Fries

  • 4 medium sweet potatoes, peeled and chopped into french fry sticks.
  • 2 Tbs olive oil
  • 1/2 tsp chili powder
  • Salt & Pepper


1. Prepare your sweet potato. 
2. In a large bowl, combine oil and spices, then toss in your fries and make sure they are well coated.
3. Spread fries in a single layer on a baking sheet. Set your oven to broil and cook until crisp (maybe 10 minutes or so), flipping them part way through.

-Fresh cheese curds (store bought or home-made)


1. Scoop serving of sweet potato fries onto plate. 
2. Scatter fresh, room temperature cheese curds on top.
3. Pour on hot gravy.


  1. OMG! This has so many delicious things!! I also love cheese curds—and sweet potato—and MUSHROOMS.

    Making this sometime this week, I have decided!

  2. I made this a couple of days ago and this is a very good gravy recipe! I would make it again. Only I burned my mushrooms and onion a little bit so it was a little bit stronger than it should have been. Still good, though.


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