Poutine

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Recipe summary

I know that fries topped with rich veal reduction and chunks of Roquefort cheese are a bit over the top but I couldn’t resist eating them. They are unbelievably delicious! You can buy veal/beef bones from your local butcher. Good quality veal stock is essential for this recipe. You can get it at upscale food markets. Yield is 4 servings.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Veal Jus

4 pints veal stock
1/2 pound veal/beef bones
1 leek, cut into chunks
1 clove garlic

French Fries

2 pounds Yukon Gold potatoes
1 quart vegetable oil, for frying
coarse salt
1/4 pound Roquefort cheese

Directions

Veal Jus

Heat veal stock, bones, leek and garlic in a medium saucepan over medium heat.
Reduce heat to low and reduce to a glaze, about 1 to 1 1/2 hours or until reduced by half.
Strain and keep warm.

French Fries

Peel and cut into potatoes 3-inch long, 1/3-inch wide sticks.
Soak in cold water for a minimum of 2 hours or overnight.
Remove fries from the water and dry very well.
Preheat oven to 150 degrees F.
Heat vegetable oil in a medium, narrow, heavy-bottomed pot with high sides to 320 degrees F.
Blanch french fries in the hot oil in small batches until soft and cooked through but not browned, about 3 minutes.
Drain on paper towels and cool to room temperature.
Increase oil temperature to 375 degrees F. and fry french fries in small batches until crisp and golden, about 2 to 3 minutes.
Drain on a rack.
Immediately season french fries with salt.
Keep warm on a rack in a low oven.
Serve the fries with the veal jus and the Roquefort sprinkled over top.