Canadians Allways Have the Most Fun!
So a dear friend just got her first ultrasound. She’s quite happy. and I hope all goes well with it. The wife & I are looking forward to heading up to Canada to attend her handfasting in another year or so, and it should be fun! It’s great with so many friends recently finding love & getting married. Now, I wanted to share a Canadian treat I like that said friend cued me onto. Let’s work at making Poutine Kosher!First we need a non-meat gravy. Looking around, I have tried several Vegan Gravy recipes. But this one is definently the best I’ve found so far. To start with, we need to cook up a batch of the linked gravy. As it cooks, we need 4 Cups Shoestring French Fries. Some like to fry them up, but I personally prefer to bake them for health reasons. The french fries and gravy should finish cooking at about the same time, which is a good thing! Now, set all the french fries on a platter to be shared by you and your friends, and sprinkle 2 Cups Cheese Curds over the fries. Finally, smother the fries and curds with the gravy and chow down with your friends! This is a snack that I’m sure you’ll love!
In parting, Ralph’s Magic Stars Cereal (sold at Ralph’s Supermarkets), bears an unauthorized OU symbol and is being withdrawn from the marketplace. Individuals spotting this product are requested to contact the Orthodox Union. We can’t end the week without one final Kashrut warning, now can we? Until next time, Shalom et Bonne Cuisine!
Renegade Kosher Cooking 
Canadian Friend replied:
Ahhhh…. poutine! Mmmmm, now you have me craving some. 😉 Though personally, I’m not fond of shoestring fries. I prefer slightly thicker fries. And for those who don’t mind the grease content, deep-frying the french fries helps add to the poutine taste. It’s meant to be an uber-greasy, cholesterol-raising, heart attack-causing dish!
November 17, 2006 at 1:00 pm. Permalink.
Steven replied:
Well, I’m just going with what finally worked when I was making it. ^^ But thanks for the suggestions! It just boils down to preference, yes?
November 17, 2006 at 1:18 pm. Permalink.
Kate in Canada replied:
…did I miss the actual gravy recipe? where is it?
November 19, 2006 at 7:09 am. Permalink.
Steven replied:
Here, to make it easier:
http://www.ivu.org/recipes/holiday/vegan-j.html
* 8 tablespoons vegetable oil
* 3 cloves garlic — squashed and minced very well (3 to 6)
* 2 slices yellow onion — chopped (2 to 3)
* 8 tablespoons all-purpose white flour
* 4 teaspoons nutritional yeast
* 4 tablespoons low- or reduced-sodium tamari (soy sauce)
* 2 cups water
* 1/2 teaspoon sage
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon salt
* 5 white mushrooms — sliced (optional) (5 to 6)
* extra flour or cornstarch (optional)
Measure the vegetable oil into a small saucepan.
Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
Add the flour, yeast, and tamari to make a paste.
Add the water gradually, stirring constantly.
Bring the gravy to a boil on medium to medium-high heat, stirring constantly — the gravy has to boil for it to thicken.
(Grandma always told me to cook gravy for a full five minutes at a boil to make sure you kill the bugs in the flour, but I don’t always bother.)
Add pepper.
Stir in the sliced mushrooms, if desired.
Add salt, if desired.
If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps.
Use a wire whisk to eliminate lumps.
Pour the piping hot gravy onto toast, bisquits, vegetarian sausage, poultry stuffing, potatoes, or vegetarian burgers.
This gravy takes about ten minutes to prepare.
Flavor tip for the gravy: take a package of dried shiitake mushrooms and reconstitute them with about a cup and a half of very hot (but not boiling) water.
Let it sit for 20 minutes, then strain — use that mushroom juice plus enough water to make 2 cups of liquid for the recipe.
This gravy refrigerates well.
Freezing is not recommended; unused, undesired quantities should be discarded rather than frozen (the ingredients are inexpensive).
The cooled gravy re-heats well in the microwave or on the stove.
As shown, recipe makes roughly a quart. Recipe can be halved.
November 19, 2006 at 11:55 am. Permalink.
Lisa replied:
I love the poutine but you’ve got to take it to the next level with a liberal dose of white vinegar. It cuts the greasiness a bit and adds that perfect tang.
January 9, 2007 at 11:09 am. Permalink.
evogrergo replied:
I should notify u about this.
May 22, 2009 at 10:24 pm. Permalink.