Poutine has been making an appearance on menus across Houston and I suspect it has something to do with the delicious cheddar cheese curds from Mill King Dairy. Poutine (pronounced 'peu-tin') is a massive heap of comfort food, native to Quebec and is commonly served roadside or in pubs after a night of drinking. The basic makeup is: fries, cheese curds and brown gravy. Well I decided to leap across the pond to India for inspiration... because Houston is not a homogenized "melting pot". Houston is a lot like poutine - individual ingredients that work together to make one amazing dish.
For beet slaw:
About 1/4 head purple cabbage, shaved
3 - 4 beets, roasted and grated
1/4 cup Terra Verde Estate Blend Extra Virgin Olive Oil
1/4 cup apple cider vinegar
1 tablespoon Brownwood Farms Famous Kream Mustard
1 - 2 teaspoons sugar
1 - 2 pinches toasted caraway seeds
For Curry Gravy:
2 tablespoons Terra Verde Estate Blend Extra Virgin Olive Oil
1 onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons Karachi spice
1 teaspoon turmeric
2 large tomatoes, chopped
1/2 cup water
1/2 cup coconut oil
1 lb homemade sweet potato fries or use 1 package Alexia Spicy Sweet Potato Fries
8 oz Mill King Dairy Cheese Curds
Fresh cilantro and mint, for garnish
For curry gravy: heat evoo and cook onion until translucent and golden. Add garlic and ginger, cook for an additional 5 minutes. Add tomatoes and spices, cook for an additional 10 minutes. Add water and coconut oil and simmer for 30 minutes until sauce is reduced. For beet slaw: trim and peel beets. Wrap in foil packet and roast at 400 for 30 - 45 minutes. Let cool and grate. Thinly shave purple cabbage. For slaw dressing: whisk evoo, apple cider vinegar, mustard, sugar and caraway seeds. Toss grated beets and cabbage in dressing, set aside. To assemble poutine: plate desired serving of fries, then slaw, then gravy. Top with curds and fresh mint and cilantro.
Suggested pairing: Ice cold Peroni or your favorite lager
*Makes 4 servings (1 serving = a generous appetizer to share or a substantial entree for 1)
1 lb homemade sweet potato fries or use 1 package Alexia Spicy Sweet Potato Fries
8 oz Mill King Dairy Cheese Curds
Fresh cilantro and mint, for garnish
For curry gravy: heat evoo and cook onion until translucent and golden. Add garlic and ginger, cook for an additional 5 minutes. Add tomatoes and spices, cook for an additional 10 minutes. Add water and coconut oil and simmer for 30 minutes until sauce is reduced. For beet slaw: trim and peel beets. Wrap in foil packet and roast at 400 for 30 - 45 minutes. Let cool and grate. Thinly shave purple cabbage. For slaw dressing: whisk evoo, apple cider vinegar, mustard, sugar and caraway seeds. Toss grated beets and cabbage in dressing, set aside. To assemble poutine: plate desired serving of fries, then slaw, then gravy. Top with curds and fresh mint and cilantro.
Suggested pairing: Ice cold Peroni or your favorite lager
*Makes 4 servings (1 serving = a generous appetizer to share or a substantial entree for 1)
No comments:
Post a Comment