Montreal Poutine

There are many things I love about living in Montreal; along with being the home of both my beloved “Habs” hockey team and the immortal Leonard Cohen, the city is a cornucopia of culture, art, style, history, and food – incredible food! Aside from a classic smoked-meat sandwich (Schwartz’s), you won’t get a more authentic Montreal meal than poutine!

Ingredients
3 russet potatoes
2 tbsp olive oil extra virgin
1 tbsp butter
360 ml beef consommé
1 clove garlic
1 bay leaf
2-1/2 tbsp corn starch
1 bag cheese curds

Instructions
Potatoes
Preheat oven to 450 F degrees. Cut the russet potatoes into 1cm sticks, toss with olive oil and a pinch of salt and pepper. Don’t put too much salt because the sauce has enough. Place on an unlined baking sheet and bake on each side until golden brown, about 15 minutes on each side.

Keep the cheese curds at room temperature.

Sauce
In a small bowl, reserve 1/4 cup of beef consommé and add the cornstarch. Mix well. In a small saucepan, heat butter and the clove of garlic. Add the rest of beef consommé to the pot and the bay leaf bring to a boil. Add the cornstarch slurry while still simmering. Simmer for another 5 minutes. Keep warm. Once the fries are ready, plate and add the cheese curds, and gravy.

Bon Appetit!
Karen xo