{ Poutine }

So, I finally made poutine last night. It was so good! I defrosted one pint of the Beef Bone Broth I made last week. I put a heaping 1/4 cup corn starch* in a saucepan, no heat yet, and slowly added the cool broth in while whisking until the corn starch was dissolved, then turned the heat to med-high and stirred constantly until thickened. Added salt and pepper to taste, and had a delicious, rich beef gravy. On the off chance my gravy ends up too thick I add milk to thin it out. Broth or water can also be used.

I put cheese curds, also known as squeaky cheese, on top of french fries from In-N-Out, because of laziness and also because I love their fries, and then topped with the gravy. Talking about comfort food, I hadn't had this in so long and I enjoyed it so much! It was satisfying all on it's own, but could also be served as a side dish. The first time I ever had poutine, it came as a side to a bison burger I had at Banff National Park in Alberta, Canada. Memories...

There were a few leftover cheese curds and gravy today, so I went ahead and made some home fries with red potatoes, the only potatoes I had in the house, normally I use russets. I cut them into wedges, tossed in vegetable oil, seasoned with salt, pepper and garlic salt, and baked on the top rack at 400 degrees for about 45 minutes until golden brown on top.

I made up my poutine and devoured it because it was so good!

*Note: I am gluten intolerant plus I'm allergic to soy. I actually like gravy made with corn starch, but flour can be substituted for corn starch just fine, which is how most people make gravy.