FRENCH FRIES WITH GRAVY AND CHEESE

August 11, 2006

I found this in Gourmet Magazine and epicurious.com awhile ago.

This has NOT been tried by me. I sent it to my brother as a joke

and he thanked me profusely and made it for a dinner party. It was

a big hit according to him. I do not plan to make it. If someone

decides to make it, i would advise them to have Dick Cheney's doctor

nearby and have a hospital escort waiting with the ER notified ahead

of time.

GB

FRENCH FRIES WITH GRAVY AND CHEESE

Poutine

Eaten with great gusto all over Quebec, poutine was once just a late-

night diner staple. It is now served at some of the province's

finest restaurants.

4 large russet (baking) potatoes

8 cups vegetable oil

3 tablespoons minced shallot

2 (3-inch) sprigs fresh thyme

1 tablespoon unsalted butter

1/2 cup dry red wine

1 tablespoon water

3/4 teaspoon cornstarch

1 cup beef or veal demi-glace

1 teaspoon coarsely cracked black pepper

1/2 teaspoon salt

1/2 tablespoon unsalted butter

5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup)

2 tablespoons fresh chives, finely chopped

Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and

submerge in a bowl of ice and cold water. Rinse potatoes in several

changes of cold water until water is clear. Drain in a colander,

then spread potatoes in 1 layer on several layers of paper towels

and pat very dry.

Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over

moderate heat until a deep-fat thermometer registers 375°F.

Put oven rack in middle position and preheat oven to 200°F.

Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy

saucepan over moderate heat, stirring frequently, until shallot is

softened and golden, about 2 minutes. Add wine and boil until

reduced by half, about 3 minutes, then discard thyme sprigs. While

wine reduces, stir together water and cornstarch until cornstarch is

dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to

a boil. Whisk in cornstarch mixture and return to a boil, then boil

until sauce is slightly thickened, 2 to 3 minutes. Remove from heat

and stir in black pepper, salt, and unsalted butter until butter is

melted.

Once oil is ready, increase heat to moderate and fry potatoes in 4

batches, stirring occasionally, until deep golden, 5 to 6 minutes

per batch, returning oil to 375°F between batches. Transfer fries

with a slotted spoon to a baking sheet lined with several layers of

dry paper towels and sprinkle lightly with salt. Keep fries warm in

oven while frying remaining batches.

Put 4 ovenproof plates in oven, divide fries among plates, and

sprinkle with cheese. Heat until cheese is just warmed through,

about 2 minutes.

Stir chives into sauce and drizzle over fries. Serve immediately.

Cooks' note:

Sauce, without chives, can be made 1 day ahead and cooled

completely, then chilled, covered.

Makes 4 side-dish or snack servings.

Gourmet

March 2006

August 11, 2006

I know fries n gravy are bit around these parts as well.... GROSS! I

never was a gravy person to start with. Reminds me of that new KFC

item - chicken, gravy, cheese etc all piled up in one bowl. Every time

I see the commercial I get nauseous!

Cyndy

August 11, 2006

I love to eat Poutine!!!! I heard about it one day when Avril Lavigne was on the

Ryan Seacrest tv show. We make it a couple times a year, but don't eat too much

as you can feel the 'fat' running through our veins .. LOL....

We make ours by having very hot deep fried french fries, top with mozzarella

cheese and very hot KFC gravy. Really good!!!! One day I hope to try the real

thing, if I can ever get to the Canadian border.....

Wanda

greatyoga <greatyoga wrote: