Slide

Canada

This post hits close to home since it reminds me of the enigmatic family trip we all experienced when we were younger, i look back at those days with nostalgia, i miss being able to take 2 months off in the middle of the year and have my sole responsibility be to relax and unwind. Well those days are over and it sucks. Now i look forward to taking maybe 2 weeks off a year; obviously we all grow up and it can be hard on all of us, but this is why food for me is so important because it can bring you back to those moments you often forget but that are forever instilled in the back of your mind.

Since i’m getting all emo with this post, i decided to have my sister Solenn help me out with this video.  Firstly because she too was also fat (really) and she enjoyed the same food i did growing up. Secondly because i want to show you that anyone can cook really,  as long as you like to eat and follow some of the basic rules (don’t deep fry a rib eye for example – trust me i’ve seen it done, and i was so angry).

Solenn is a character; please don’t judge me by association. okthanksbye

 My family and I used to spend a lot of winters in Canada, more specifically in Montreal, Quebec. Yes, the region that claims it speaks better French than us (Real) French people, don’t even get me started on that… One of the many things they do right though is this little heart attack of a dish served in Styrofoam bowls, usually eaten in the dead of winter after a fresh snowboarding session or when completely plastered on copious amounts of Molson Beer, consumed at a Canadiens de Montréal hockey game.  It would make most traditional and classical chefs cry of shame, but I don’t care, all I know is that as simple as it may be, it’s a culinary party in my mouth. This tiny wonder is called Poutine. What is it? French Fries, Gravy and Cheese. That’s right, if you are pissed that I’m blogging about this, go away. Here’s my tweaked Poutine love affair:

P(o)ut in(e) my belly: Crispy Thick cut fries with white wine 3 mushroom gravy, red belle peppers, chorizo bilbao and greens, and  raw mushroom and air dried beef carpaccio.

Photobucket Photobucket

Prep and Cook

Sauce: Fry 2 chopped garlic heads and 1 onion with butter and olive oil until brown, add 3 types of mushrooms (a handful each) sliced and let fry until a little mushroom juice starts running, to the mix add some Italian flat leaf parsley and dried oregano, and 1 cup (or 2) of white wine, salt and pepper. Let the wine reduce a little until the alcohol fumes dissipate and add 2 cups of chicken stock (get creative with your stock, it’ll bring in a lot of flavour. Once thick and reduce, add cream before serving (4 tablespoons)

French Fries: count 1 potato per person, cut pieces 5 cm in length and 2cm thick. Dip in egg was (beaten eggs) until covered and roll in a little of flour. Deep fry in very very very hot oil. Once golden brown, let sit a while in absorbant paper to drain some oil (yes we don’t want to die just yet). Once drained add in some very finely chopped garlic and dried thyme.

Topping 1: Take a red bell pepper and place it on live fire until black and charred all round. Dip in cold water, de-pit and remove blackened skin) slice, add olive oil, salt and pepper.

Topping 2: Take 3 pieces of chorizo bilbao and mince, fry with no oil in a pan and add a couple of asparagus tips (4 per person).

Topping 3: Take 4 button mushrooms per person and slic very thinly, before serving add a drizzle of chilli oil, tiny slices of air dried beef (or breasaola) and some slivers of manchego cheese. Squeeze the juice of half a lemon ontop of it.

Present: The best way to eat this dish is to literally dump all of your toppings ontop of your fries and cover the whole thing with broken down fresh mozzarella (buffalo preferably) and a lot of the prepared sauce.

Pairing: This is a very heavy dish so i suggest to cut it either with some cool fresh juice combination (blueberry, orange and carrots) or some dry white wine or evern better a nice full bodied red wine, to help cut out the grease.

The messier the better. Pig out with friends.

ENJOY!!

Preview for next week: I still have no idea…

23 COMMENTS

    1. sergei reyes June 6, 2011 at 4:01 pm

      hey!! this looks so good! but i wanna know…. what songs are in this video. your music taste, man, is exquisite! i wanna know whats playing in 10:56 most especially. I forgot :S and I wanna know the rest too, if that’s not too much to ask?

      thanks! and keep on sharing the good stuff!
      -Serg from sergeiwrites

    Reply
      1. Erwan Heussaff June 7, 2011 at 1:20 am

        Hey Serg, I actually forgot as well haha, i’ll need to watch the vid over again before i can tell you!

      Reply
        1. sergei reyes June 7, 2011 at 5:36 am

          Thanks man. Would really really appreciate it if you could tell me. :D HAHA Not so much indie guys in the Phils. Glad to know someone out there knows music (and knows how to cook on top of that). Keep it up! And watch the video again! HAHA

        Reply
  1. Pingback: Poutine Love Affair « sergei writes

    1. leapinaygypsy June 7, 2011 at 11:04 am

      solenn is such a character! super funny! :))

    Reply
    1. joanna June 7, 2011 at 1:29 pm

      excellent!!!two thumbs up :)
      keep up the good work :)

    Reply
    1. Gee June 7, 2011 at 2:55 pm

      I looveee poutine!!! Yes, I’m Fil-Can Err.. Can’t have it as often as I would like because like you said ‘heart attack!’ And like you, I make my own and put my own twist to it. I love to cook, it brings me serenity, especially during the coldness of the winter, when we all like to hibernate. But like the new Molson Canadian beer commercial, ‘No self-respecting Canadian would say it’s too cold to be out’ I love to snowboard!! Anyway, hope you could open up a joint because judging from pics that Anne posts on twitter they all look very yummy!!!

    Reply
    1. nikkimacho June 7, 2011 at 6:42 pm

      nice , fine dine meal u got poutine :) really bro.. nice tandem with sis…
      really mouthwatering. haha!!! keep serves us delightful taste food…
      by the way bro, i spread your site to my friends ..

      GOd bLESS
      -nikki

    Reply
    1. Vanessa June 8, 2011 at 5:45 am

      aww! Thanks to ur girl she brought me here. =) Nice site! I am a food junkie too oh and yes used to be fat as well. Watching my mom and lola’s passion for cooking made me love food more and now I’m a passionate cook/baker..
      >I am not a poutine fan even if I’ve been living in Canada for quite some time now but would def try ur recipe. Sounds yummy! Is looking forward for more posts. <3

    Reply
    1. Denise June 8, 2011 at 3:58 pm

      Hi i’m Denise. I love eating and watching people cook, esp in demo’s. No wonder i love Lifestyle network or TLC. :)) Now that I just figured out your site, start counting me in as your viewer :)

      just one suggestion tho, sometimes the black and white effect doesnt go with the cooking. like the part where you showed that the fries are done and it was in B&W. i kinda hoped to see the color of the finished product (since I cant taste it). hoho..

      All in all twas a Good show. . thumbs up!

    Reply
    1. iloveBeLLe June 8, 2011 at 10:19 pm

      I enjoyed watching it. I hope you can have something like this with Anne Curtis. That would be fun seeing the two of you cooking. ^_^

    Reply
    1. Rj June 11, 2011 at 7:36 pm

      con! imagine how happy i was when i saw this, a moite philippin cooking poutine! bah j’habite à MTL, je suis tombée sur ta site par hasard! anyway, good job good job! planning to bring poutine là-bas when i come back. when you visit montreal again make sure you try chuck hughes’ poutine au homard and martin picard’s foie gras poutine

    Reply
      1. Erwan Heussaff June 13, 2011 at 1:40 am

        I’ve tried martin picard’s enough to clog arteries

      Reply
    1. koko belleza June 21, 2011 at 3:32 pm

      now i know why anne curtis smith dig you! you’re a food man! you’re a great cook! :D

    Reply
    1. Kokonuts Sy Belleza June 21, 2011 at 3:35 pm

      now i know why anne curtis smith dig you! you’re a food man! you’re a great cook!

    Reply
    1. Joy Sumanting June 27, 2011 at 11:01 am

      you and solenn is soooo sweet!!…(jealous??)

    Reply
    1. celina August 11, 2011 at 5:12 pm

      hi! i want to make this for my mom’s birthday…but do you know where i can find fresh mushrooms? i tried to look in the super market but i couldn’t find any..thanks in advance for your help :) great recipies btw :)

    Reply
      1. Erwan Heussaff August 17, 2011 at 12:58 am

        depends where you live? but all the supermarkets i go to have some.

      Reply
    1. Leni A August 15, 2011 at 5:37 am

      hey there! i remember seeing this post on your tumblr page maybe a year back. im actually from montreal, so i grew up eating legit poutine haha. i just wanted to say that this version of yours is actually really good. best twist ever! i usually just prefer the original french fries/gravy/cheese curds poutine (with a little bit of ketchup), but this is so different! i was born and raised in montreal, but im “filipina” :). if ever you happen to visit mtl again, you should stop by “La Banquise” if you haven’t yet. it’s a amazing legit poutine resto that offers more different twists.

    Reply
      1. Erwan Heussaff August 17, 2011 at 1:18 am

        Thanks for dropping by, yes ive made the switch! ill make sure to go there next time im in MTL.

      Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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