**The Art of Poutine: A French-Canadian Vietnamese Fusion**
For me, I like to let the gravy simmer for five more minutes to cook off any sort of raw starchy flour flavor and so when that's done I'm going to come back and do some final seasoning adjustment and then it's done. Taste this is very very important you want to taste and adjust your gravy Oh perfect so good now I want to add a squeeze of lime at the end to brighten up all that flavor we've got a lot of warm spices in there that's really comforting and soothing so little brightness really balances everything out when you get a bowl of food at a restaurant they always serve it with a wedge of lime and I always squeeze the lime in my foot mmm that did it Oh perfect.
Before we make the fries, just quickly want to talk about cheese curds. So cheese curds are these cool little chunks of cheese widely available in Canada at large grocery stores or a cheese store if you're in other parts of the world you can substitute mild cheddar and you just cut them into small chunks. Now when you get cheese curds sometimes they're huge like this I just like to tear them up a little bit so they distribute a little bit better over the fries. Fries they can either be the easiest or the hardest part of this dish depending on how you want to do it lots of different ways to make fries and if it comes from a frozen bag that is totally okay.
So what I've got here is fries that I have precooked. Okay so what I did with these is I first blanched the potatoes in some water for 10 minutes I start them in cold water a little salt until they're fully cooked I let them cool and then I fry them in a 275-degree oil for five minutes and now I let them cool again and this is where they're at. At this stage you can put them in the freezer and keep them in your freezer until you're ready to fry so now what I'm going to do is going to fry them for the final time at 350 and get them golden and crispy yes I know that sounds like a lot of work but I think it's worth it it makes the crispiest fries ever.
In these go and by the way I'm using peanut oil which is the best oil for deep-frying however you can use canola oil as well or any neutral flavored oil with a high smoking point. Alright so these are beautifully golden and crispy I'm gonna drain them and I like to drain them on a rack so I find if I put them on paper towel the steam can get trapped and then they become soggy from the steam. They're perfect they're absolutely perfect.
And that is a poutine, I certainly have never seen before anywhere else outside of my kitchen, the hardest part about eating poutine is composing the perfect bite oh my god that is a classic poutine taken through the next level you really get the scent of cloves star anise ginger and cinnamon what's in the broth and you get the floral quality of the Thai basil the crunchiness from the fries and the creaminess and tartness from the cheese I mean everything just worked together so well.
So the recipe will be on PI's kitchen com and if you want to know what other recipes you can use the pho broth check out cook with Campbell CA and if you make it send me a photo and let me know how you like it on facebook twitter or instagram subscribe to the show if you haven't done so and I will see you next time for your next delicious adventure today I've got a French-Canadian Vietnamese fusion which French French Canadian Vietnamese French canadian is the thing and then Vietnamese is the other thing not french-canadian and you're right you know for a french-canadian business yes right.
"WEBVTTKind: captionsLanguage: enhey everyone welcome to Pai's kitchen as many of you know I live in Canada and so today I've got a super french-canadian Vietnamese fusion dish to share with you and I know that sounds very interesting and it is now I'm making the poutine so this recipe is another one of Campbell's broth challenge and they gave me a really interesting broth to work with and that is pho broth which is made with all natural flavors and no artificial colors and yes for all my vegetarian friends it is vegetarian friendly but first of all if you don't live in Canada you may not know what poutine is so poutine is basically french fries topped with melty cheese curds and hot rich gravy it's a very quintessential french-canadian thing now my gravy today is gonna have an Asian Flair with lots of warm first spices it's gonna be so good let's get started all right so I'm gonna start with my gravy so first I've got just a little bit of oil here and I've got to some chopped onion and garlic and I chop them pretty fine because I don't want mom cuz I don't want my gravy to look too chunky but I do like it when the gravy has a little bit of texture here and there it makes it look a little more homemade right oh my god just a little pinch of salt and the salt helps draw out the moisture and help your onions soften faster all right so now it's nice and soft going to go in with my broth here and for those of you who are not familiar with pho and by the way it is fo not pho so it's a Vietnamese rice noodle soup and the broth is made with chicken bones or beef bones and it's simmered for hours with lots of spices so it is a bit of a project to make at home and usually it is not a vegetarian friendly dish so this broth definitely is a great option for you so I'm going to add some extra spices to this so a stick of cinnamon and I've also got some cloves some whole cloves going in and some ginger a little extra heat I always like a little extra heat now if you don't live in Canada you can't find the pho broth where you live I will include instructions on how to get around that in the written recipe so don't you worry so I'm going to let this simmer now and reduce by about a third and that's going to take about 15 to 20 minutes depending on your heat and your pan size but I want to concentrate all that good flavor all right now I'm going to make our gravy thickener and that is the roux andrew is a very classic French ingredient that's made of butter and flour and it's used to thicken sauces soups gravies lots of different things so I've got some unsalted butter here I'm going to let this melt alright there's a lot of foam that's normal I'm going to add my flour this is all-purpose flour just quickly stir that in and it's going to look a little sticky at first but don't worry it will thin itself out and I'm going to keep cooking my Roux until it develops a light brown color and nutty a robot now you can stop your roux at any stage in terms of color but I find that the browner you let the butter go the more nuttier flavor you get so a wet sand is the consistency that you want if it's a little too thick and it's not loosening up just add a little bit more of butter and usually that's all you need this room smells so amazing right now the spices and the ginger my goodness so now I'm going to fish out all the spices and the ginger if the little onions and garlic catch a ride don't worry about it as long as you leave most of it in there all right so now I'm going to season this broth with a little extra seasoning so I've got some fish sauce here if you want to keep this vegetarian you can add soy sauce instead also some hoisin sauce now if you go to a full restaurant you often see a bottle of hoisin sauce on the side of the table a lot of people like to add it I think it adds a lot of richness a little sweetness very nice now I'm going to add a little subtle heat with some ground white pepper there we go and now I'm going to thicken this with our roux so now one thing about using Ruiz I don't want to add hot Roux to a hot liquid because it can clump up that way so I'm going to not turn on the heat on my broth and just let my Roux go in and I'm only adding 3/4 of the roux right now because I may not need it all and then I whisk all that together and now I'm going to turn it back on and let it heat up while whisking because the rule will like to settle at the bottom very nice look at that color mmm all right that looks really good to me I like to let the gravy simmer for five more minutes to cook off any sort of raw starchy flour flavor and so when that's done I'm going to come back and do some final seasoning adjustment and then it's done taste this is very very important you want to taste and adjust your gravy Oh perfect so good now I want to add a squeeze of lime at the end to brighten up all that flavor we've got a lot of warm spices in there that's really comforting and soothing so little brightness really balances everything out when you get a bowl of food at a restaurant they always serve it with us wedge of lime and I always squeeze the lime in my foot mmm that did it Oh perfect before we make the fries just quickly want to talk about cheese curds so cheese curds are these cool little chunks of cheese here and widely available in Canada at large grocery stores or a cheese stores if you're in other parts of the world you can substitute mild cheddar and you just cut them into small chunks now when you get cheese curds sometimes they're huge like this I just like to tear them up a little bit so they distribute a little bit better over the fries fries they can either be the easiest or the hardest part of this dish depending on how you want to do it lots of different ways to make fries and if it comes from a frozen bag that is totally okay so what I've got here is fries that I have precooked okay so what I did with these is I first blanched the potatoes in some water for 10 minutes I start them in cold water a little salt until they're fully fully cooked I let them cool and then I fry them in a 275-degree oil for five minutes and now I let them cool again and this is where they're at now at this stage you can put them in the freezer and keep them in your freezer until you're ready to fry so now what I'm going to do is going to fry them for the final time at 350 and get them golden and crispy yes I know that sounds like a lot of work but I think it's worth it it makes the crispiest fries ever in these go and by the way I'm using peanut oil which is the best oil for deep-frying however you can use canola oil as well or any neutral flavored oil with a high smoking point all right so these are beautifully golden and crispy I'm gonna drain them and I like to drain them on a rack so I find if I put them on paper towel the steam can get trapped and then they become soggy from the steam they're perfect they're absolutely perfectand that is a poutine I certainly have never seen before anywhere else outside of my kitchen the hardest part about eating poutine is composing the perfect bite oh my god that is a classic poutine taken through the next level you really get the scent of cloves star anise ginger and cinnamon what's in the broth and you get the floral quality of the Thai basil the crunchiness from the fries and the creaminess and tartness from the cheese I mean everything just worked together so well so the recipe will be on PI's kitchen comm and if you want to know what other recipes you can use the pho broth for check out cook with Campbell CA and if you make it send me a photo and let me know how you like it on facebook twitter or instagram subscribe to the show if you haven't done so and i will see you next time for your next delicious adventure today I've got a french-canadian Vietnamese fusion which French French Canadian Vietnamese French Canadian is the thing and then Vietnamese is the other thing not french-canadian and you're right you know for a french-canadian business yes right\n"
