French Fries with Gravy and CheeseFrom chef_irish 8 years ago
- 4 large russet (baking) potatoes shopping list
- 8 cups vegetable oil shopping list
- 3 tablespoons minced shallot shopping list
- 2 (3-inch) sprigs fresh thyme shopping list
- 1 tablespoon unsalted butter shopping list
- 1/2 cup dry red wine shopping list
- 1 tablespoon water shopping list
- 3/4 teaspoon cornstarch shopping list
- 1 cup beef or veal demi-glace shopping list
- 1 teaspoon coarsely cracked black pepper shopping list
- 1/2 teaspoon salt shopping list
- 1/2 tablespoon unsalted butter shopping list
- 5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup) shopping list
- 2 tablespoons fresh chives, finely chopped shopping list
How to make it
- Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water.
- Rinse potatoes in several changes of cold water until water is clear.
- Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry.
- Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
- Put oven rack in middle position and preheat oven to 200°F.
- Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes.
- Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs.
- While wine reduces, stir together water and cornstarch until cornstarch is dissolved.
- Stir 1 cup beef or veal demi-glace into wine and bring to a boil.
- Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes.
- Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
- Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches.
- Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt.
- Keep fries warm in oven while frying remaining batches.
- Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese.
- Heat until cheese is just warmed through, about 2 minutes.
- Stir chives into sauce and drizzle over fries. Serve immediately.
The Cookchef_irish Gainesville, FL
The Rating5 people
FIVEEEEEEEEEEEEEEEE!!!!!! Here, we call fries with gravy & cheese 'Poutine' ------ but your recipe offers MUCH more!
Five, I say ---- FIVE!!!!!! :+D
chefelaine in Muskoka loved it
Sounds Delicious. Learned To Like Fries & Gravy In Canada. Adding Some Cheese & Chives To The Dish, Elaine Said It Best, Fiveeeee!goblue434 in Anniston loved it
We call it Poutine in all the little French Canadian restaurants around here too.....it's a staple on all their menus!pat2me in Nashua loved it
- Not added to any groups yet!