To end my little tour of Prince Edward county, I want to share a recipe that I cobbled together that was inspired by the spirit of the PEC.
This dish is made up of seasonal, local ingredients – the cheese actually migrated back to Toronto with us, from Black River Cheese Company in Prince Edward County.
The idea for the recipe came from a combination of two things: the fancy pants poutine we had in Wellington, and the fact that I had bought some cheese curds and couldn’t think of anything better to do with them than make poutine. Since I had never made poutine before, this was a perfect opportunity. J suggested we do sweet potato, to change things up a bit – and it was a fantastic suggestion.
A shameful admission from this proud Canadian girl, I haven’t really had much poutine in my life. Being a strict vegetarian for a good number of my adult years, I didn’t try poutine. To be honest, some of the poutines I saw weren’t even trying to change my mind – gloopy “gravy”, greasy fries and fake mozzarella doesn’t appeal to me. I guess it really isn’t that big of a surprise that it hasn’t been on my ‘to do’ list.
Not long ago, J and I went to a fun tapas restaurant that focused on local ingredients, and we tried a really good unusual poutine. So when we saw it on the menu in Wellington – another poutine that stretched the boundaries – we happily ordered it.
To be honest, I really should have tried to make it sooner.
Not to rain on anyone’s grease parade, but making poutine at home can actually be healthy. The most fattening thing in the whole dish is the oozy cheese – and it’s oozy melty goodness is used to its full advantage when layered this way. The sweet potato ‘fries’ are baked with a little bit of oil, and some smart seasoning, and the gravy is vegetarian with only a bit of oil and some milk to add to the fat content. Compare this to the usual “heart attack in a bowl” that is traditional poutine.
The verdict? It was amazing, if I do say so myself! The gravy was probably the biggest question mark, because I used a new recipe. I probably would use less milk next time – it tasted amazing, but am I wrong to think a milky coloured gravy just seems weird? It didn’t thicken as much as I thought – but it was thick enough for this, and not gloopy like you get when you thicken with corn starch.
Finally – I try making some Canadian food on this blog!!! It only took nearly a year!!
… and with this, I end my yammering about Prince Edward County (for a little while, anyway).
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