-=> JIM WELLER wrote to SHAWN HIGHFIELD <=-

 SH> The standard GF hot dog buns are so thick they are the size of a sub
 SH> bun. When Andrea is craving a hot dog she normally just uses a wrap now
 SH> for it instead of the giant bun.

 JW> Big buns call for big sausages!

 JW> I recently came up with an Italian style poutine. I have no idea if
 JW> Italy has even heard about poutine yet or not and a lot of internet
 JW> versions in North America call for replacing the gravy with
 JW> marinara sauce. I kept the gravy but played with the cheese and the
 JW> meat garnish.

For sure the Canadians have. When I first met poutine at the Hemmingford
picnic there were several varieties available - with marinara was one and
with a sort-of chilli called "Michigan" sauce was another. I soon found
that I preferred the original.

 JW> The potatoes were thin skinned Yukon Golds so I didn't peel them. I
 JW> soaked the fries in water for an hour to get rid of the excess
 JW> starch and added both salt and sugar for flavour. Then I triple, not
 JW> double, fried them. They turned out very crispy indeed.

 JW> I had no roast meat drippings or proper stock to work with, so the
 JW> gravy had a base of 2 cups water, with a ramen beef soup flavour
 JW> pack plus a little soy sauce, some tomato sauce and lots of black.
 JW> And oregano of course since I was giving it an Italianesque riff to
 JW> things. The thickener was your standard flour and butter roux.

 JW> I topped the fries off with grated Mozza and shredded pepperoni before
 JW> dousing the mess with gravy. The outcome was pretty good. I'd do it
 JW> again.

That looks decent. Not sure that *I* would call it poutine, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Quebec Poutine
 Categories: Potatoes, Cheese, Sauces, Poultry, Snacks
      Yield: 1 Serving
 
      1 lg Idaho Russet or Prince
           - Edward Island potato,
           - peeled, in 3/8" batons
      4 oz Fresh cheddar curds

MMMMM-----------------------VELOUTÉ SAUCE----------------------------
      1 qt Chicken stock
      2 oz Flour
      2 oz Oil
      2 ts Ground pepper
      2 ts Fresh-ground green pepper
      1 sm Onion; diced
      2 tb Balsamic vinegar
 
  This is a recipe for the Veloute sauce, which is the
  base for a poutine sauce. To make it into a poutine
  sauce, reduce it by a factor of 2-4 over medium heat.
  
  Bring the stock to a boil in a saucepan.
  
  Combine the fat and flour, cook over high heat,
  stirring until you have a pale roux (2-3 minutes).
  
  Add the 2 ts pepper to the roux before adding to the
  stock, for an extra-peppery sauce. Floor-sweeping
  pepper (the kind sold pre-ground, in bulk) is
  preferred by classicists.
  
  Add the fresh ground green peppercorns to the stock
  while reducing.
  
  Prior to adding the to stock, dice a small sweet onion
  into the saucepan, add the balsamic vinegar, and reduce.
  
  Whip the roux into the stock. Simmer (30-40 min),
  skimming the surface every 5-10 minutes. Strain the
  sauce through a chinois or strainer lined with
  cheesecloth. Salt and pepper to taste.
  
  Keep sauce hot on a side burner.
  
  Deep fry the potato batons in 375ºF/190ºC oil until
  golden brown on the outside and creamy, mealy on the
  inside. Drain.
  
  Put pommes frites into a shallow bowl and sprinkle
  fresh cheddar curds across the potatoes. Top with
  sauce/gravy.
  
  Let rest for three minutes or so to allow cheese,
  potatoes and gravy to meld and mingle. Salt & pepper
  to taste and enjoy.
  
  A Dirty Dave recipe, based on what I had in Southern
  Quebec while attending the 1999 Canadian Caper picnic
  in Hemmingford, PQ.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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