Another trip around the sun for Canada as we celebrate the country’s 153rd birthday.
Come celebrate with us (if you’re not Canadian, I hereby anoint you honorary Canadian status) as I showcase a few of our Canadian talented authors and their books.
It wouldn’t be a Canadian celebration without diving into Canada’s quintessential national dish; the delicious concoction of fries, gravy, and cheese—poutine. Recipe below.
Lovers of well-written novels will devour these creations from contemporary romance to sexy women’s fiction, mystery, comedy, and fantasy; ranging from sweet heat to sizzle and everything in between.
- 4 TBSP unsalted butter
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup beef broth
- 4 lbs. russet potatoes, washed (peel on or peeled, your choice)
- 2 cups white cheese curds, at room temperature – OR – 2 cups, low moisture mozzarella cheese, chopped into chunks (1 to 2 inches)
- peanut oil or any other light vegetable oil
French Fry Directions:
- You can either peel the potatoes or leave the skin on. Wash, dry then slice the potatoes lengthwise, about 1/4 inch thick.
- Place the cut potatoes in a large bowl filled with cold water and let sit in the fridge for one hour.
- While potatoes are sitting in the fridge, you can go ahead and make the gravy.
- After an hour (potatoes can be left even longer if you like the fries crispier) drain them well then pat them dry.
- Once your gravy is made and the potatoes are ready, it’s time to make the French fries.
- In a heavy-bottomed pot, heat oil over medium-high heat. Test the oil by dropping a small piece of potato in the oil to ensure it’s hot enough (the piece should sizzle).
- Fry the potatoes in small batches for about 8 minutes.
- Remove with a strainer and drain on the paper towels.
- Keep the oil on the heat, and once you’ve drained them add them back to the pot for a second fry.
- Fry the second time until they are golden brown (about 8 – 9 minutes.
- Drain the fries on fresh paper towels, then sprinkle with salt to taste.
- Pour both broths (chicken and beef into a large measure cup or bowl) and set aside.
- Over medium-low heat, prepare to make a roux, by adding the butter to a pot, and melting it, then sprinkle in the pepper, and whisk for one minute to combine well.
- Continue to whisk and then slowly add in the flour, ensuring that you constantly whisk the mixture. After two to three minutes, the flour-butter mixture will become thick.
- Slowly pour the broth into the flour mixture, whisking constantly.
- Whisk until smooth and well blended.
- Cook for 5 to minutes, until the gravy is thickened.
- Turn heat off, and set aside.
- Turn oven on to broil.
- Reheat the gravy until it is hot, and if the gravy is too thick, add a splash of broth.
- Divide French fries evenly into an oven-proof bowl or dish.
- Top with the cheese curds (or mozzarella), then ladle with hot gravy.
- Put under the broiler for 2 minutes.
- Serve immediately.