Video summary

3 Ways To Make Poutine 🇨🇦

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Cooking

3 Ways To Make Poutine 🇨🇦

Presenter: Spiro and collaborator (channel not specified)

Ingredients & Variations

1. Exotic Poutine (Gorgonzola Chicken & Sun-Dried Tomato Sauce)

  • Butter (a piece)
  • Diced chicken breast (quantity not specified)
  • Cracked black pepper (to taste)
  • Salt (to taste)
  • Sun-dried tomatoes (quantity not specified)
  • Cream (quantity not specified)
  • Gorgonzola cheese (blue cheese variant, quantity not specified)
  • Chives (for garnish)
  • French fries (salted, size not too large)
  • Cheese curds (availability limited in the US)

2. Traditional/Italian Poutine (Poutine Italienne)

  • French fries
  • Cheese curds
  • Mozzarella (referred to as “mots”)
  • Bolognese sauce (meat sauce, homemade or store-bought)
  • Salt (to taste)

3. Quick/Crowd-Pleaser Poutine (Using Store-Bought Mix)

  • Frozen or homemade fries
  • Store-bought poutine gravy mix (requires 420 ml cold water)
  • Cheese curds or substitute cheeses such as mozzarella or gouda

Method & Techniques

Exotic Poutine

  1. In a pan, melt butter.
  2. Add diced chicken breast, season with cracked black pepper and salt.
  3. Add sun-dried tomatoes.
  4. Pour in cream and break in gorgonzola cheese; cook until sauce forms.
  5. Season fries with salt.
  6. Assemble fries topped with cheese curds.
  7. Pour gorgonzola cream sauce over fries and curds.
  8. Garnish with chopped chives.

Traditional/Italian Poutine

  1. Heat bolognese (meat) sauce in a pan.
  2. Prepare fries (medium size).
  3. Layer fries with cheese curds and mozzarella.
  4. Top with hot bolognese sauce.
  5. Serve immediately to enjoy melted cheese and sauce.

Quick/Crowd-Pleaser Poutine

  1. Prepare fries.
  2. In a saucepan, mix poutine gravy powder with 420 ml cold water.
  3. Heat and stir until gravy thickens (a couple of minutes).
  4. Assemble fries with cheese curds or cheese substitute.
  5. Pour hot gravy over fries and cheese.
  6. Serve immediately.

Equipment & Preparation Notes

  • Pan for cooking chicken and sauces.
  • Saucepan for heating gravy.
  • Fries can be homemade or store-bought.
  • No specific oven temperatures or cooking times for fries mentioned.
  • No marinating or resting times noted.

Chef Tips & Notes

  • Gorgonzola is preferred over standard blue cheese for the exotic sauce.
  • Cheese curds may be difficult to find in the US; mozzarella or gouda are acceptable substitutes.
  • The “Italian” poutine (Poutine Italienne) is a Quebec specialty and not truly Italian.
  • Store-bought poutine gravy mix is a convenient and authentic-tasting shortcut.
  • Don’t overcomplicate poutine—it’s essentially fries, cheese, and gravy.
  • The mozzarella (“mots”) provides an excellent cheese pull.
  • Have fun and be creative when cooking.

Serving Suggestions

  • Serve poutine immediately while cheese is melty and sauce hot.
  • Garnish exotic poutine with fresh chives for color and flavor.

Summary

This video demonstrates three poutine variations:

  • An exotic chicken poutine with gorgonzola and sun-dried tomato cream sauce.
  • A traditional Quebec-style “Italian” poutine with bolognese sauce and double cheese.
  • A quick, family-friendly poutine using a store-bought gravy mix.

The presenter emphasizes accessibility, encouraging substitutions for cheese curds and using convenient products without sacrificing flavor.

Original video