Chef Chris Manning prepares a Canadian favorite, poutine, in honor of this weekend's Adams Cheese festival.
Manning says the dish was first created in 1954 in Warwick, Quebec, when a truck driver asked the cook to add cheese curd to his fries and gravy.
Below is a basic recipe. Click on the picture for the chef's ideas for variations using pulled pork, tater tots, hamburgers, hotdogs and, yes, even lobster.
Oh, and poutine, roughly translated, means "what a mess."
8 ounces crinkle-cut French fries
1/2 cup heated beef gravy
4 ounces fresh cheese curd
Fry French fries until golden brown. Spread evening on shallow serving plate.
Drizzle with gravy, top with cheese curd, then drizzle more gravy on top. Sprinkle with salt and pepper and garnish with chopped parsley.
Makes one serving.
Monday, March 10, 2014, Watertown, NY