Halloumi and Maple Gravy Poutine
When I first visited Toronto --and first fell in love with the city-- in June 2015, I ambled from UofT (on graduation day!) to Alexandra Park, mainly under the rain, happened on Toronto’s best poutine stand (BlogTO says so!), and decided it was exactly what I needed to warm up. I had been skeptikal to try the Montreal staple, as I didn’t understand why should cruspy fries be drowned in gravy. You have to try it to understand, and when you do, it makes perfect sense. When I moved to Toronto, I had poutine regularly enough, mainly on early Saturday mornings... But since I haven’t been in my city in over a year, and I miss it, and also wanted to introduce the family to the dish, I made Halloumi and Maple Gravy Poutine. It is so good, and it tastes like home!
Ingredients (serves 4):
1 quart vegetable oil
2 pounds potatoes
4 ounces Halloumi cheese
2 cups Maple Beef Gravy
3/4 teaspoon salt
In a large pot heat vegetable oil over medium-high heat, until it reaches 375°.
Meanwhile, peel potatoes, and cut them into thick sticks.
When the oil is hot, add potatoes, in batches if necessary, and fry, 10 minutes. Remove fries from the hot oil and transfer to a plate, lined with paper towels. Lightly pat dry, and let cool, 5 minutes.
Meanwhile increase heat under the pot of oil to high. Cut Halloumi cheese into small chunks, and heat Maple Beef Gravy over medium heat, stirring occasionally.
When the oil reaches about 400°, add the fries, in batches if necessary, and fry again, 5 to 7 minutes until crisp and a lovely golden brown color. Again, transfer to a plate lined with clean paper towels, gently pat dry, and sprinkle with salt, tossing gently to season evenly.
Divide hot fries between each plate, scatter Halloumi chunks liberally on top, and drizzle, according to taste, with Maple Beef Gravy. Serve Halloumi and Maple Gravy Poutine immediately!