Win a copy of Straw Bale Building Details this week in the Straw Bale House forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • r ranson
  • paul wheaton
  • Anne Miller
  • Mike Jay
  • Jocelyn Campbell
stewards:
  • Devaka Cooray
  • Burra Maluca
  • Joseph Lofthouse
garden masters:
  • Dave Burton
  • Greg Martin
gardeners:
  • Mike Barkley
  • Shawn Klassen-Koop
  • Pearl Sutton

Dale's, nut gravy poutine

 
pollinator
Posts: 8170
Location: Victoria British Columbia-Canada
616
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Dale's nut gravy poutine

This is more about the gravy than the poutine. Poutine is a decadent French Canadian creation. It's french fries covered in gravy with cheese melted into it. There are really good versions of it, available at nice restaurants and horrible versions at places like McDonald's. The duck poutine at a restaurant near me, won a national contest for theirs. They beat out many restaurants from Quebec, but they'll be back next year.
.....
I have a super fast way of making a gravy that resembles meat gravy, in flavor and consistency.

This time, I used walnuts and pecans. Put them in a bowl or cup. Then add a generous quantity of Italian spice mix. Then some Bragg soy sauce and some dill.

I make it in a glass that is the perfect size for my immersion blender. Add some water, and blend. Then, empty it into a pot where it is boiled, to make gravy. Thicken with flour or cornstarch and you're done. For a slightly more decadent mix, some cream or butter may be added. The gravy is done. 5 minutes maybe. I always heat water in the kettle ahead of time, to expedite the process. I've never made the same quantity twice. Experiment.

Now, the poutine. Take the perfectly brown, sizzling hot french fries, from the oven and smother them in gravy. Now add little cheese chunks, that you chopped up while the gravy was heating. Cheese curds are traditional, but I prefer sharp cheddar. The cheese will melt into the gravy. Done. Eat this 6 times a day, and you will never fade away from lack of calories. :-)
20171231_192701.jpg
[Thumbnail for 20171231_192701.jpg]
Before the Bragg and water were added
20171231_195047.jpg
[Thumbnail for 20171231_195047.jpg]
20171231_195058.jpg
[Thumbnail for 20171231_195058.jpg]
 
Dale Hodgins
pollinator
Posts: 8170
Location: Victoria British Columbia-Canada
616
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I changed the mix a little today. I still had 80% of the gravy left, so just mixed things up by adding spicy beef.

I almost always have pre-cooked chunks of beef in the freezer. I tend to cook them with lots of spices and soya sauce, since they are meant to be mixed with more bland foods. Sometimes, I'll boil some mixed vegetables, and then stir in half a dozen chunks of beef, to make the whole thing taste like a stew that has been brewing for a long time.

The beef made this already tasty gravy, even more decadent. It was better than most examples that I have purchased at restaurants.

When my youngest daughter was little, she was quite skinny. This was one of her favorite foods. It won't have that effect on everybody.
20171231_114056.jpg
[Thumbnail for 20171231_114056.jpg]
IMG-20180101-WA0007.jpeg
[Thumbnail for IMG-20180101-WA0007.jpeg]
 
Evil is afoot. But this tiny ad is just an ad:
2019 ATC (Appropriate Technology Course) in Montana
https://permies.com/wiki/101802/ATC-Technology-Montana
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!