Poutine & Pop Recipe
Make Poutine & Pop Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Gravy
Cheese & Finish
Pop (quick cocktail)
Method
Fries
- 1
Prepare potatoes
Cut potatoes into 1/3–1/2-inch thick fries. Rinse the cut fries under cold water until water runs clear to remove excess starch, then drain and pat completely dry with clean kitchen towels or paper towels.
- 2
Toss with cornstarch and season
Place dried fries in a large bowl, sprinkle with cornstarch, kosher salt, and black pepper. Toss gently so fries are evenly coated — the cornstarch helps get a crisper exterior.
- 3
- 4
Final fry
Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately sprinkle a small pinch of kosher salt while hot.
Gravy
- 5
Make roux
In a medium saucepan over medium heat, melt unsalted butter. Add the all-purpose flour and whisk continuously for 2–3 minutes until the mixture smells nutty and turns a light golden brown — this cooks out the raw flour taste.
- 6
Add stock and season
Gradually whisk in the beef stock and chicken stock, a ladle at a time, whisking to remove lumps. Bring the mixture to a gentle simmer. Add Worcestershire sauce, soy sauce, freshly ground black pepper, and kosher salt. Simmer gently for 6–8 minutes until the gravy thickens to a sauce that coats the back of a spoon. Taste and adjust seasoning.
- 7
Keep warm
If the gravy becomes too thick, whisk in up to 2 tablespoons of warm water or additional stock to reach desired consistency. Keep the gravy warm over very low heat while finishing fries; cover to prevent a skin from forming.
Assembly & Finish
- 8
Assemble poutine
Divide the freshly fried fries among 2 plates or shallow bowls (about 3/4 lb total cooked fries). Scatter the cheese curds evenly over the hot fries so they begin to soften and slightly melt.
- 9
Ladle gravy
Ladle hot gravy over the fries and curds, using enough to warm the curds and create a saucy finish (about 1/2 to 3/4 cup gravy per serving). The curds should soften and become slightly melty but still have some chew.
- 10
Garnish and serve
Finish with chopped chives if using. Serve immediately while fries are crisp and gravy is hot.
Pop (cocktail)
- 11
Build the cocktail
Fill a Collins glass or highball with ice. Add vodka (or gin), fresh lime juice, and simple syrup. Stir briefly to combine.
- 12
Top with soda
Top with club soda and give a gentle stir to integrate without flattening the soda completely.
- 13
Garnish
Garnish with a lime wheel on the rim and serve alongside the poutine for a bright, fizzy contrast.
