This post hits close to home since it reminds me of the enigmatic family trip we all experienced when we were younger, i look back at those days with nostalgia, i miss being able to take 2 months off in the middle of the year and have my sole responsibility be to relax and unwind. Well those days are over and it sucks. Now i look forward to taking maybe 2 weeks off a year; obviously we all grow up and it can be hard on all of us, but this is why food for me is so important because it can bring you back to those moments you often forget but that are forever instilled in the back of your mind.
Since i’m getting all emo with this post, i decided to have my sister Solenn help me out with this video. Firstly because she too was also fat (really) and she enjoyed the same food i did growing up. Secondly because i want to show you that anyone can cook really, as long as you like to eat and follow some of the basic rules (don’t deep fry a rib eye for example – trust me i’ve seen it done, and i was so angry).
Solenn is a character; please don’t judge me by association. okthanksbye
My family and I used to spend a lot of winters in Canada, more specifically in Montreal, Quebec. Yes, the region that claims it speaks better French than us (Real) French people, don’t even get me started on that… One of the many things they do right though is this little heart attack of a dish served in Styrofoam bowls, usually eaten in the dead of winter after a fresh snowboarding session or when completely plastered on copious amounts of Molson Beer, consumed at a Canadiens de Montréal hockey game. It would make most traditional and classical chefs cry of shame, but I don’t care, all I know is that as simple as it may be, it’s a culinary party in my mouth. This tiny wonder is called Poutine. What is it? French Fries, Gravy and Cheese. That’s right, if you are pissed that I’m blogging about this, go away. Here’s my tweaked Poutine love affair:
P(o)ut in(e) my belly: Crispy Thick cut fries with white wine 3 mushroom gravy, red belle peppers, chorizo bilbao and greens, and raw mushroom and air dried beef carpaccio.
Prep and Cook
Sauce: Fry 2 chopped garlic heads and 1 onion with butter and olive oil until brown, add 3 types of mushrooms (a handful each) sliced and let fry until a little mushroom juice starts running, to the mix add some Italian flat leaf parsley and dried oregano, and 1 cup (or 2) of white wine, salt and pepper. Let the wine reduce a little until the alcohol fumes dissipate and add 2 cups of chicken stock (get creative with your stock, it’ll bring in a lot of flavour. Once thick and reduce, add cream before serving (4 tablespoons)
French Fries: count 1 potato per person, cut pieces 5 cm in length and 2cm thick. Dip in egg was (beaten eggs) until covered and roll in a little of flour. Deep fry in very very very hot oil. Once golden brown, let sit a while in absorbant paper to drain some oil (yes we don’t want to die just yet). Once drained add in some very finely chopped garlic and dried thyme.
Topping 1: Take a red bell pepper and place it on live fire until black and charred all round. Dip in cold water, de-pit and remove blackened skin) slice, add olive oil, salt and pepper.
Topping 2: Take 3 pieces of chorizo bilbao and mince, fry with no oil in a pan and add a couple of asparagus tips (4 per person).
Topping 3: Take 4 button mushrooms per person and slic very thinly, before serving add a drizzle of chilli oil, tiny slices of air dried beef (or breasaola) and some slivers of manchego cheese. Squeeze the juice of half a lemon ontop of it.
Present: The best way to eat this dish is to literally dump all of your toppings ontop of your fries and cover the whole thing with broken down fresh mozzarella (buffalo preferably) and a lot of the prepared sauce.
Pairing: This is a very heavy dish so i suggest to cut it either with some cool fresh juice combination (blueberry, orange and carrots) or some dry white wine or evern better a nice full bodied red wine, to help cut out the grease.
The messier the better. Pig out with friends.
Preview for next week: I still have no idea…