Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Sorry but is that "Not Intended?"

Sorry but is that “Not Intended?”

GMO

The Poutine Manifesto

 

Poutine is a French-Canadian food. The origins of poutine are disputed but restaurateur Fernand Lachance from WarwickQuebec is believed to have created and named this dish in 1957. Poutine is Acadian slang for mushy mess.

I have to mention that there is a proper way to pronounce poutine, which phonetically is ‘peu-tsin’, not ‘pooh-teen’. As well as its proper pronunciation, one must also respect how to properly prepare poutine.

Although most would describe poutine as French fries with cheese and gravy, these three components must be truthfully prepared. To explain this accurately we must first consider the potatoes. They should be fresh, washed and then cut by hand into a medium sized fry. These are to be fried so that the insides are still soft, with an outer crust.  Fast-food fries do not cut it. To cook the cut fries you need to fry the potatoes in pure lard. Canola oil or other politically-correct oils will take away from the flavours that are to be enjoyed in this artery clogging indulgence. Remember its poutine we’re talking about here.

Next we must consider the sauce. Yes the sauce not gravy. Its best prepared with a light chicken or veal velouté that is slightly acidic and mildly spiced with pepper.

Now let’s consider the most important component of poutine; the pillar to successful poutine is the cheese. The only acceptable cheese to use is fresh white, cheddar cheese curds. These curds have a taste and texture very different than actual cheddar cheese. The cheese curds will actually squeak in your teeth as you bite them.

When the curds are placed on the fries and the hot gravy is poured on top, the three flavours combine to produce what can only be described as the best all Canadian junk food taste sensation on earth.

I recently tried this recipe with some garlic flavoured cheese curds from Empire cheese factory in Campbellford. Oh my, was it good!!

 

Poutine Sauce

One litre of chicken or veal stock

Two ounces of flour

Two ounces of butter

One half tsp of tomato paste

Bring the stock to a gentle boil in a saucepan. Melt the butter in a small fry pan over medium –high heat. Whisk in the flour. Continuously stir the mixture until you have a pale roux or 2-3 minutes. Whisk the roux into the stock. Reduce heat to low-medium and allow sauce to gently simmer for 1-2 hours depending on desired consistency. Strain the sauce and add the tomato sauce then season with salt and pepper to taste.

 

Poutine

Two cups of poutine sauce

One litre of lard for frying

Five medium potatoes cut into fries

Two cups of fresh cheese curds

First prepare the sauce and hold hot over medium heat. Heat lard in a deep fryer to 365 F.

Place the fries into the hot oil, and cook until a light golden brown. Make the fries in small batches to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain. Place the fries on a serving platter, and sprinkle generously with curds. Finish by ladling hot poutine sauce over the fries and cheese. Serve immediately

 

 

 

 

 

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