I was attempting to develop a variation on poutine that I’m calling “Poutine Amélioré”.
Here they are out-of-the-oven, baked and cheesed. I packed them in Tupperware and brought them to the office party the next day, where I will finished them off:
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cut gelatinized chicken reduction into small cubes and placed one in each potato cube.
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fired up a blow torch (OK, a small culinary blow torch, but a blow torch nonetheless) and melted the reduction while warming the potato/cheese.
Served.
I’m going to be as polite as I can be here.
This is a delicious looking hors d’oeuvre. I would very proud to present such a thing, even to my own belle-mère. It looks succulent, hearty, and beautifully executed.
What this is NOT is poutine. Or anything even approximating a poutine. This (delicious, succulent) MONSTROSITY has none of the elements of a poutine. Think you can replace cheese curds by slapping a nice block o cheddar on there? Think again jack.
This is like a business executive saying he’s gone super punk rock because he got a Coldplay tattoo. The point has been entirely missed.
Let your cooking be the delicious…whatever that it is. You leave poutine alone.
Calling it “amélioré” (with a grammatical error) is extra salt in the wound.
All true! - I can’t/won’t defend myself! Mea culpa, mea culpa, mea maxima culpa!
But by way of further explanation, the faux French and intentional pretentiousness was in the context of yet another boring and unimaginative office party centered around bad take-out Chinese food and pizza. Walking around cubicle-land wearing a chef’s jacket, wielding a blowtorch and formally serving these - whatever they should be called - was just part of the fun. 🙂Can we delete someone else’s post?
(Kidding OP, it looks really tasty but definitely not improved poutine)
Delete?!?!? Maybe just EDIT the offending words away? 😀
You warm my frozen Quebec loving heart to no end. I came here to make a much worse version of this comment.
Agreed wholeheartedly, this is definitely not poutine, but it does look delicious.
Looks great, but I’d recommend “poutine recomposée” (reassembled poutine). “Améliorée” implies it’s better, which comes across as pretentious given it barely looks like poutine and lacks both the signature curds and the gravy.
Well I WAS going for pretentious, but I agree “recomposée” may work better… but it doesn’t SOUND better, I love the sound of “amélioré” (a lovely French word that even my grating Boston accent can’t mess up…too badly…)
I’ll take 1 dozen please. Great idea.
That’s so interesting! I would love to try my hand at this!
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