Photo by bhofack2
When one thinks of quintessential Canadian cuisine, poutine immediately comes to mind. This humble dish, born in Quebec in the late 1950s, has become a symbol of Canadian heritage, reflecting the resilience, innovation, and connection to the land that characterizes Quebecois culture. Because both poutine and cannabis are often shared in casual, communal settings—late-night diners, festivals, family gatherings—we’re paying homage to this classic dish with an infused twist.
Poutine as a Heritage Dish
Poutine emerged from unpretentious beginnings, reflecting the resourcefulness and creativity of the people.
Poutine’s story begins in the 1950s in rural Quebec, where small-town diners, or casse-croûtes, were a hub for locals. These simple eateries provided affordable, hearty meals to farmers, truckers, and laborers.
Cheese curds, a byproduct of local dairy production, were plentiful and fresh in Quebec’s countryside. Fries were a common and inexpensive snack at these diners, and adding gravy helped keep the dish warm and satisfying in Quebec’s cold winters.
This humble combination wasn’t created with the intent to be iconic—it was a product of its environment, reflecting the down-to-earth values and practicality of Quebec’s rural communities. Poutine was initially met with skepticism, but over time, it transformed into a symbol of Québécois cultural pride and identity. Its rise in prominence led to its growing popularity throughout Canada and internationally.
From Regional Snack to Culinary Icon
As Quebec modernized, poutine followed suit. Urbanization and improved transportation made it easier for Quebecers to move between rural and urban areas, bringing their regional specialties along. Poutine began appearing in cities like Montreal, where its appeal spread to a broader audience.
By the 1980s, poutine had become more than a rural oddity; it was a cultural touchstone. Its evolution mirrored Quebec’s journey from a predominantly agrarian society to one that embraced urban innovation while holding onto its traditions.
An authentic poutine adheres to the original three elements: fries, cheese curds, and gravy. There’s a respect for maintaining this simplicity, just as heritage cannabis celebrates the preservation of old-school cultivation methods and heirloom strains. Like family-owned dispensaries passing down their craft through generations, traditional recipes like poutine are handed down, connecting people to their roots.
The ingredients themselves tell a story. Just as heritage cannabis strains carry the tales of their growers and regions, a thoughtful poutine recipe can showcase local ingredients and elements that reflect its terroir and traditions.
Crafting an Authentic Cannabis-Infused Poutine
Ah, poutine. The quintessential Canadian comfort food. The holy trinity of crisp fries, squeaky cheese curds, and rich gravy. It’s a dish that’s as much about the experience as it is the ingredients. And while there are countless variations out there, true poutine connoisseurs know that authenticity is key. Here’s how to craft a genuine, cannabis-infused poutine that pays homage to its roots.
Cannabis-Infused Poutine
This recipe yields 4 generous servings of poutine.
Part 1: The Fries
Let’s start with the foundation: the fries. Authentic poutine demands medium-cut fries, perfectly balanced between crispy exterior and fluffy interior. Here’s how to achieve that balance:
Ingredients:
2 pounds russet potatoes
2 tablespoons white vinegar
2 quarts water
2 tablespoons kosher salt
2 quarts peanut oil for frying
Instructions:
Peel the potatoes and cut them into 1/4-inch sticks. Soak in a bowl of water to remove excess starch.
In a large pot, combine the potatoes, vinegar, water, and salt. Bring to a boil and cook for 10 minutes until just tender.
Drain well and spread on a paper towel-lined baking sheet to dry for at least 5 minutes.
Heat the peanut oil to 400°F. Working in batches, fry the potatoes for 50 seconds until pale and softened. Remove and drain on paper towels. Let cool for 30 minutes (or freeze overnight for extra crispiness).
Reheat the oil to 400°F. Fry the potatoes again in batches until crisp and golden, about 3 1/2 minutes. Drain, salt immediately, and keep warm in a 200°F oven if frying in batches.
The secret to achieving that perfect fry? Double frying! The first fry cooks the potato through, while the second crisps things up without turning the interior greasy.
Part 2: The Cheese
Now, unless one’s lucky enough to live near the Canadian border or in cheese mecca Wisconsin, getting fresh curds might be a challenge. Fear not—tearing up some fresh mozzarella and giving it a quick soak in a vinegar and salt brine can yield a decent substitute. It’s not quite the same as biting into a legit squeaky curd, but in a pinch, it’ll do.
Ingredients:
1 pound fresh mozzarella
2 cups cold water
1 tablespoon white vinegar
1 teaspoon salt
Instructions:
Tear mozzarella into bite-sized pieces.
Mix the water, vinegar, and salt. Soak the mozzarella in this brine in the fridge for 1-2 hours.
Drain the mozzarella and pat dry before using.
Part 3: The Gravy
The glue that holds it all together—authentic poutine gravy is a marriage of chicken and beef stock. This creates a robust yet balanced sauce with a cannabis twist.
Ingredients:
1/3 cup cannabis-infused butter
1/3 cup all-purpose flour
2 cups beef stock
1 cup chicken stock
2 teaspoons soy sauce
2 teaspoons fish sauce (optional)
1 1/2 tablespoons rice vinegar
Salt to taste
Instructions:
In a saucepan, melt the cannabis butter over medium-high heat.
Whisk in the flour and cook until lightly golden, about 2 minutes.
Gradually whisk in the beef and chicken stocks until smooth. Stir in the soy sauce and fish sauce (if using).
Bring to a simmer until thick enough to coat a spoon, about 10 minutes.
Remove from heat, stir in the rice vinegar, and season with salt to taste. Keep warm.
The secret is in the roux—butter and flour cooked to a perfect golden hue before the stock is gradually added. This ensures a gravy that’s as silky as it is flavorful.
Part 4: Assembly:
Divide the hot fries among serving bowls.
Top each with a generous portion of room-temperature cheese curds.
Ladle the hot gravy over the top.
Serve immediately and enjoy!
From its humble rural beginnings to its status as a cultural icon, poutine represents the marriage of Quebec’s rich culinary heritage with its enduring community spirit. Digging into a piping hot bowl of crispy fries, squeaky cheese, and rich, infused gravy, it’s not just a meal—it’s a little piece of Canadian heritage.
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