Poutine

I thought that my first post on actual food should include that much maligned though suddenly chic French Canadian Classic Poutine. Why? Because this is the food that I associate my most recent great memories with. A staple of late night university post-bar debauchery it most often came in plastic tubs, slathered in gravy (and yes-I will admit I often commit the penultimate sin and put ketchup on mine). Many a hillarious stumble home and terrible hangover were accompanied by the squeaky crunch of cheese curds! A more (slightly) refined memory is that of eating Martin Picards Foie Gras Poutine at his beast of a restaurant Au Pied de Cochon. This glory of crisp fries, classic gravy mounted with normandy butter and foie, and then topped with foie was some sort of epiphany for me-and I am fairly sure the only reason my Fiance agreed to marry me! Recently poutine has gone mainsteam-topped with braised shortribs, chile, sour cream and in an oddly comforting return to Quebec classic- Bacon & Maple Syrup at torontos Poutini.

Will Poutine be another quick culinary fad? no question it will be...but whenever I have had a few too many glasses of vino my inevitable craving will be for that homely concoction of frites, gravy, & cheese curs. (and ketchup...)