4 russet potatoes
1 cup sharp cheddar cheese, grated
1 cup Grana Padano cheese or Parmesan Reggiano, grated
2 cup poutine gravy (see below)
1/2 cup dill, flat leaf parsley and sage, evenly mixed
2 quarts canola oil
1 dutch oven pot or heavy bottom pot, along with a oil thermometer
Cut your potatoes into 1/4 inch fries, soak overnight
Put oil into the dutch oven and pre-heat your oil to 300 degrees.
Remove the fries from the water, and let dry for a couple of minutes.
Using a slotted spoon, place in the 300 degree oil and blanch for 8-10 minutes or until lightly golden.
Heat your gravy in a separate pan and set aside.
Increase your oil temperature to 350 degrees.
While your oil is heating, gather a stainless steel bowl, tongs and a plate.
Place your fries in the oil and fry for 3-5 minutes or until golden brown.
When done, place in the stainless steel bowl and mix 1-2 cups of gravy, the cheeses and the herbs.
Lightly mix together making sure not to break up the fries. Season with salt and pepper.
2 cups diced yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup chopped sage
1/4 cup chopped rosemary
1 teaspoon chopped garlic
2 teaspoons salt
1 teaspoon pepper
2 teaspoons tomato paste
2 quarts of beef stock
3 tablespoons Worcestershire
4 tablespoons canola oil
1 cup flour
1.5 cups canola oil
Sweat vegetables in canola oil till slightly caramelized on medium to high heat.
Add tomato paste and sauté with the vegetables for 1-2 minutes.
Make sure there is still residual canola oil in the pan and if not add a couple of tablespoons more.
Dust with the flour and mix with the vegetables in the pan until incorporated, and heat for 30 seconds.
Add stock, Worcestershire, garlic and simmer for 35 minutes.
Add salt, pepper and herbs and simmer for an additional 10 minutes.
Using a hand blender, puree the gravy and check the seasoning, adjust as necessary.