Classic Québec poutine (2024)

FAQs

What is poutine in Quebec slang? ›

According to Merriam-Webster, a popular etymology is that poutine is from a Québécois slang word meaning "mess", and that others attribute it to the English word pudding. The exact provenance of the word poutine is uncertain.

The basic recipe only calls for three ingredients: french fries, cheese curds, and gravy.

Poutine can be found on menu restaurants in states along the northern border of the United States. A variant of poutine called Disco Fries is considered a classic New Jersey diner dish, using shredded Cheddar cheese or mozzarella in place of cheese curds.

poutine, a Canadian dish made of french fries topped with cheese curds and gravy. It first appeared in 1950s rural Québec snack bars and was widely popularized across Canada and beyond in the 1990s. Poutine may be found everywhere from fine dining menus at top restaurants to fast-food chains.

Some assert that "poutine" is related to the English word "pudding," but a more popular etymology is that it's from a Quebecois slang word meaning "mess." The dish has in recent years been making inroads on American menus.

Though not technically Canada's official food, poutine—which consists of french fries topped with cheese curds and gravy—is arguably one of the Great White North's most distinctive contrivances. There's even a holiday for it: International Poutine Day is celebrated on April 11th each year.

Your Arteries Will Clog

High triglyceride levels are a serious repercussion of high fat content in foods, and poutine is chock full of 'em. A large poutine, incredibly high in total fat, saturated fat, cholesterol, and refined carbs, can raise the triglyceride levels in your blood for 6-12 hours after consumption.

Cheese curds are a main ingredient in poutine, which originated in the 1950s in rural Quebec, Canada. It consists of french fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.

You want it in chunks so it doesn't melt completely. Don't be skimpy. Some cheese curds are the size of my baby finger. That's part of the poutine experience – the chunks of warm, softened cheese and shredded just won't cut it because it melts completely and mixes in with the gravy.

At this point, the milk is legally pasteurized. (Raw or unpasteurized milk is banned in the United States, but luckily, cheese curds are 100 percent legal!)

What to eat with poutine? ›

Poutine is usually enjoyed as a main or as a side dish. Eat it with some roasted veggies, a side salad, or some freshly baked dinner rolls.

It is simultaneously familiar (everyone knows and loves french fries, with a sauce to dip them in) and new (adding the twist of a seductive squeak against the tooth from that fresh cheese curd). It is also cheap, filling and infinitely adaptable, especially upmarket (well, you can't very well take it down).

Yes. To reheat poutine, place it on a foil-lined baking sheet in a 300° oven just until warmed through, about 10 minutes.

What's a Good Substitute for Cheese Curds? Diced mozzarella is a good and readily available substitute for cheese curds; salted fresh mozzarella is probably closer in flavor, although commercial mozzarella has a bit more of the springy, rubbery texture of curds.

How do you say “poutine” in English? The Quebec French pronunciation is “poo-tin”. This sounds a lot like the Russian president's name, which can help you remember it correctly. Or in other parts of Canada, “put-sin” is acceptable.

“Poutine” is not a metropolitan French word . In Quebec, “poutine” is a dish made of French fries and grated cheese. The word comes from the English “pudding” or “ put in” according to different sources. As a proper noun , it's the French spelling of the English written form of “Putin”, the Russian president.

With roots in rural Quebec, poutine is Québécois slang for a “mess” — which is an apt description of this dish of French fries smothered in gravy and topped with cheese curds.

Butter: Use unsalted butter so you can control the amount of salt in the gravy. All-purpose flour: Equal parts flour and butter are combined to create a roux. This is what makes the gravy so thick and creamy! Beef broth: Use reduced sodium beef broth to prevent an overly salty gravy.