Canadian GP 2017 - Poutine and Radicchio Salad
When I think Canadian Cuisine two things come to mind:
Joe Beef from the Montreal episode of Anthony Bourdain's No Reservations and...
Poutine.
Poutine has gained popularity over the last few years and I have seen food trucks, and Poutine cafes pop up around the San Francisco Bay Area. They concoct all kinds of ridiculousness, kimchi poutine, braised short ribs and cheddar poutine, even vegan poutine! But I wanted to keep it classic. So I did.
Given the heaviness of this (extraordinarily delicious) meal I decided to find a refreshing salad to pair with it. Canadian Living online provided the perfect one with a bright and refreshing lemon dressing to punch it up a bit.
And last but not least, the drink pairing for this Canada-fest was indeed one of the best things to come out of Canada, Unibroue Brewery's La Fin Du Monde. Délicieux!
Poutine
From Chuck Hughes on Food Network
4 large Yukon gold potatoes, peeled
Vegetable oil for frying
1 tablespoon vegetable oil
1 shallot, minced
2 cups beef stock
1tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/2 tablespoon whole green peppercorns
1 tablespoon Worcestershire sauce
1 tablespoons unsalted butter
1 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
2 cups cheddar cheese curds
1. Cut potatoes into 1/4-inch-thick sticks. Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
2. Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
3. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
4. Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot.
5. Put the fries in shallow dishes; top with the cheese curds and gravy.
This beauty is the Lentil, Apple and Raddichio Salad with Lemon dressing.
Lentil Apple and Radicchio Salad
From Canadian Living
1 shallot thinly sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
3 tablespoons lemon juice
3/4 teaspoons salt
pinch pepper
2 cups cooked green or brown lentils cooled
1 head boston or romaine lettuce thinly sliced
1/2 head radicchio quartered, cored and thinly sliced
1 Granny Smith apple julienned or thinly sliced
1 rib celery thinly sliced
1/2 cup chopped dried cranberry
1/2 cup chopped toasted unsalted walnut
1/3 cup crumbled goat cheese
In large bowl, whisk together shallot, oil, lemon zest, lemon juice, salt and pepper.
Add lentils, lettuce, radicchio, apple, celery, dried cranberries and walnuts; toss to combine.
Sprinkle with crumbled goat cheese.
And for your continued viewing pleasure, Ferrari and Renault's Canadian Posters:
