Top ‘o the morning to you my lovelies!
As you can see, my little blog has gone through some changes! I’m super excited about the new design that Tiffany from Beautiful Dawn Designs has done for me – she’s awesome. Very kind, professional and intuitive. My new look is all about the fresh, the clean, the pretty and of course, the food. Mmmmm food…
On the right hand side you will see some new buttons for eating by the seasons, a new badge you can share on your site if you like my shit (and let’s be honest – who DOESN’T like my shit?), and some spankin’ new social media buttons – stay tuned for special links to my new Etsy Shop and Website as well!
It’s good to be back!
Now – speaking of new… Something that might be new to you? Baked Poutine. Apparently this is very much a Canadian kind of thing and it’s not something I’d make at home. But sometimes, when the craving comes, you just gotta give in. No matter how bad it is. In fact, the fact that it’s bad makes it better.
…So. Bad. So. Much. Better. Mrawwwwwwwwllll…….
French Fries. Tons of Gravy. Cheese Curds. Toss in a Tbsp or 2 of duck fat and some caramelized onions and you’ve got yourself one hot mess of fatty, indulgent, salty goodness. If there was ever a question as to why my short shorts can’t make it past my thighs anymore – this is the answer. Caramelized Onion Duck Fat Baked Poutine.
Caramelized Onion Duck Fat Baked Poutine
Yield 2 servings
- 2 Large Russet Potatoes.
- 1 Large Onion, peeled & sliced.
- 1 - 2 Tbsp Reserved Duck Fat, room temperature.
- 2 C Beef Stock.
- 1/3 C Dry Red Wine.
- 2 Tbsp Flour.
- 4 Tbsp Butter.
- Sprig of Fresh Rosemary.
- Small Handful of Blue Cheese.
- Large Handful of Fresh Cheese Curds.
- Coarse Sea Salt & Fresh Cracked Black Pepper.
- Pre-heat your oven to 450 degrees F and lightly grease a large baking sheet with non-stick spray.
- Fill a large pot with cold water and a good helping of salt. Place over high heat and bring to a boil.
- As that heats, peel the potatoes and chop into 1/2" thick wedges. Throw in the water. Once the water is boiling, blanch potatoes for 4 minutes. Remove from heat, drain and dry very well. Toss in the duck fat, season well with salt and pepper and arrange as one flat layer on the prepared baking sheet (use 2 if necessary). Place in the oven and bake for 8-10 minutes, flip fries, and continue cooking a further 7-10 minutes or until crispy. Remove from the oven and set aside.
- At the same time as you prepare the potatoes, heat 2 Tbsp of butter over medium-low heat in a large frying pan. When it starts to sizzle, add the onions, season with salt, and give the onions a good stir. Cook over this heat, stirring often, until golden and gooey (approx 30 minutes); be careful not to let them burn. Remove from heat and set aside.
- Gonna get tricky here - multi-tasking! Once you flip the fries, toss the other 2 Tbsp of butter in a medium sized stock pot. As it starts to sizzle, spoon in the flour and stir stir stir until it becomes fragrant and slightly changes color. Pour in the stock, wine and sprig of rosemary and keep on stirring. The mixture should thicken well and reduce a bit. Season with salt and pepper to taste. Remove what's left of the rosemary stem.
- Now build! Throw some hot cooked fries on a plate, layering with the cheese and onions, finishing with a big ladle of gravy.
- Eat.....Try not to die of a heart attack.