Ingredients: • 2 avocados • 1 tomato • 1 small white onion • 1 lime • ¼ cup of cilantro • Salt Instructions: - Cut avocados in half length-wise. School out pits (if you don’t finish the guac, put pits back in to preserve longer!)
- Slice avocados both length-wise and width-wise inside peel. Scoop out into bowl.
- Chop tomato and onion, add to avocados in bowl.
- Mince cilantro, add to bowl.
- Mix everything together with a spoon.
- Add a dash of salt for flavor to your liking.
- Add lime (personally I like lots of lime so I squeeze the whole thing in, but add however much you want!)
- Serves 2-3 people. For larger portion, multiply ingredients proportionally.
- Get out the corn tortilla chips and buen provecho!
Total preparation and cooking time should be about 20-30 minutes. Ingredients: - White Potatoes
- Vegetable Oil
- Fresh Cheese Curd
- and Turkey or Brown Gravy
Instructions: - Gravy should probably be your first concern. I used a really simple McCormick gravy packet, but homemade gravy can be made from pan drippings if you’ve roasted a turkey, or other large piece of meat. Gravy can also be made by adding flour and water to stock. However you’re getting your gravy, it’s nice to get it started and thickening early, before you start frying anything.
- Next, find a pan to fry your potatoes in, fill the pan with about 1½ to 2 inches of vegetable oil. While bringing the oil up to high heat, wash your potatoes with cold water and peel them if desired (personally, I prefer my fries with the skin on.)
- Chop the potatoes into medium thickness strips for frying (think steak fries rather than shoestring). When the oil is hot enough (to test the heat, splash a little drop of water into the pan, if the oil starts sputtering, you’re ready to fry) gently slide your potatoes into the pan. Be careful not to drop the potatoes in, a heavy plop will send burning oil splashing into your face.
- Leave the potatoes submerged in the oil and undisturbed until they have reached a golden, crispy, brown. Resist the urge to toss or stir them as the fry, this will cause them to split or break.
- While the fries cook, begin preparing the cheese. If you found actual fresh cheese curd your job shouldn’t be too hard; just drain the curds and crumble. If you could not find fresh curds (I couldn’t) you’ll want to use another soft white cheese; I recommend mozzarella. Whatever sort of cheese you use, crumble or cube it into bite-size pieces.
- When your fries are ready, remove them from the hot oil and drain on a paper napkin. Lightly salt the potatoes and then assemble your poutine while everything is still fresh and warm. The process is pretty simple; you’re ready to enjoy your Canadian treat.
As I mentioned before, there is a lot of room to play with this recipe. One restaurant in Toronto, substituted sweet potato fries, another used heavier beef gravy. I personally want to give poutine zucchini fries a try (maybe with a tangier wasabi and teriyaki sauce?) So turn on the curling game, pick up some Timbits, and get creative with this perfect Canadian comfort food.
Ingredients: - a box of Jiffy corn muffin mix
- a can of creamed corn,
- a can of whole kernel corn (drained),
- and a quarter cup of melted butter (or margarine).
Instructions: - prepare a box of Jiffy corn muffin mix according to the directions (by adding eggs and milk.)
- To this muffin mixture add: a can of creamed corn, a can of whole kernel corn (drained), and a quarter cup of melted butter (or margarine).
- Mix the ingredients well and pour everything into a greased casserole dish.
- Place the dish in an oven preheated to 350⁰F.
- Let everything cook for 30 to 40 minutes, a longer baking time will give drier results more like cornbread and a shorter time will leave a moister casserole.
This recipe should feed at least six people and makes a quick and tasty side at parties and potlucks.
|
RSS Feed