Maple Peanut Butter Poutine
Poutine may very well be Canada’s unofficial dish. Originally concocted in a Quebec greasy spoon in the 1950s, the now-legendary combination of crisp French fries topped with cheese curds has found its way onto menus coast to coast, from fast food joints to high end restaurants.
There are even restaurants with an all-poutine menu that serve up endless variations on the theme, including some rather intriguing multicultural variations like Greek, Italian and Butter Chicken.
This version travels all the way to Southeast Asia for its inspiration, by pairing fries and cheese curds with a rich satay sauce featuring Peanut Butter & Co. Mighty Maple. (I couldn’t resist… Canadians and maple syrup have something of a history, after all.)
- Yield:6 servings
- Prep Time:1 hour
- Cook Time:30 minutes
- Total Time:1 hour 30 minutes
For the French fries:
4 large baking potatoes, washed and scrubbed
Vegetable oil (for frying)
Salt (for seasoning)
For the satay sauce:
1 shallot, finely minced
1 tbsp canola oil
2 tbsp yellow curry paste
1 cup coconut milk
1/2 cup Peanut Butter & Co. Mighty Maple
1 tsp fish sauce
2 tbsp brown sugar
1 lime, zest and juice
1/4 cup chicken broth
1 1/2 cups fresh cheese curds
2 tbsp finely chopped cilantro
Prepare the Fries: Cut the potatoes lengthwise into ¼” slices, then cut each slice into ¼” sticks. Transfer to a large bowl of ice water to soak for at least one hour, or up to 8 hours.
When almost ready to serve, heat oil to 325°F in a large pot set over medium-high heat (or in a countertop deep fryer).
Using paper towels, pat the potatoes completely dry (make sure to be very thorough – wet potatoes equals splatter). Working in small batches, fry the potatoes for 3-4 minutes, or until lightly browned and still very soft. Remove from oil and transfer to a baking sheet lined with paper towel to drain.
Increase the oil temperature to 375°F. Still working in batches, return the fries to the fryer for 3-4 minutes longer, or until crispy and golden brown. Remove and set on a fresh layer of paper towels to drain. Sprinkle the fries generously with salt as they come out of the fryer.
Transfer to a 250° F oven to keep warm while you prepare the satay sauce.
Prepare the Sauce: In a medium heavy-bottomed saucepan set over medium high heat, sauté the shallots in oil for 3-5 minutes, or until translucent and soft. Stir in curry paste and continue cooking for 1 minute, or until fragrant.
Whisk in the remaining sauce ingredients. Reduce heat to medium, and bring to a simmer, whisking constantly. Let simmer for 3-5 minutes, continuing to whisk to ensure the sauce doesn’t stick to the bottom of the pot, until the sauce is smooth and thick. (The sauce should be thick, yet pourable – if it looks too thick, whisk in more chicken broth, a few spoonfuls at a time, until it loosens up.)
Assemble the Poutines: Divide the fries between six large bowls. Top each one with ¼ cup of cheese curds, then pour a generous amount of satay sauce over top. Garnish with a sprinkling of cilantro, then serve immediately.