A few months ago, I took a road trip to Canada, through Toronto, Ottawa, Montreal, Quebec City, and Nova Scotia. Aside from hitting as many of the must-see locations as possible during the one to two days available in each location, there was a lot of interesting food to try. Poutine is the most obvious. Originally French-Canadian, it has since been adopted across the country as Canada’s national dish.
At its most basic, poutine has just three ingredients: French fries, cheese curds, and gravy. All sorts of things can be added on top, from braised beef to chili peppers to all manner of sauces, but three things seem to be essential to success. First, the fries must be fresh and crisp. Second, the cheese curds must also be fresh. If you’re unfamiliar with these, they are pieces of cheese, typically cheddar and less than a day old, that squeak a little when you chew them.
The gravy appears to be the biggest variable, as far as quality goes. It shouldn’t be too salty, and is best in moderate amounts. It’s important to moisten the dish and “tie” the fries and cheese curds together, but too much makes the fries really soggy and overly salty. In other words, balance is key.
One addition that didn’t upset the balance was braised beef. Other good options might include classic potato toppings like bacon, scallions, or chives, fresh herbs, or spicy chicken or vegetables. The original can be very good, but it is pretty rich and heavy. Something fresh and/or spicy to add contrast would make it even better.
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