Category Archives: stock

Pick-Me-Up Spinach, Egg Drop & Parmesan Toast Soup Recipe


How should I explain better my appreciation of this soup in a few words? Umm, remember when Chef Sean Brock is reminiscing about his favorite mom’s chicken soup dumplings ‘In the Mind of a Chef ’ saying it’s the best dumpling dish he ever had? This dish is better, period. A bowl of it will make you feel as good as gold…
I make this vivid green soup at least four times a year, mostly around mid-seasons: summer and winter solstice; spring and autumn equinox. It is one of my favorite complete meals which never fail to surprise with the taste, texture and color. The consistency and color of it can vary depending on the amount of ingredients (which you can modify according to your taste – more/less spinach, greens, eggs, stock or Parmesan bread). This soup is very forgiving: the different stages of the eggs’ coagulation depending on a temperature or cooking method would deliver smooth, ragged or clouded broth. Nevertheless, all forms of it deliver a fine bowl of comforting, homey goodness: full-bodied yet very light. If you like the Greek soup Avgolemono , this egg drop soup might be your next favorite. If the Avgolemono’s color is pure yellow, this one is bright green and always reminds of the nature’s renewal. Which we are still some ten weeks (hopefully less) away from…
This soup is an immune system booster and will pick you up fast whenever you need. We felt we badly needed it last Sunday upon coming back from St-Paddy’s parade in a form of half-humans/half-icicles who haven’t felt their toes up until dinner. It brought us back to life fast.  
I can’t exactly state the origin of this soup other than disclose that this recipe is coming from the magazine clips of the cooking journal of my dear French Canadian mother-in-law. It is very close to Italian egg drop soup called Stracciatella and may be it is, by virtue of its ingredients including Parmesan, although most of the Italian versions have some pasta and/or herb in it instead of the Parmesan toast and spinach. I tentatively tag it as an Italian dish, but if you happen know the exact origin of it, I am all ears.  
I couldn’t resist messing with the egg’s chemical formula having studied its molecular magic as an ingredient. Few times, instead of following the recipe (below) method, I would mix fresh, spinach, herbs and eggs with a bit, or a lot of warm stock in the blender. It makes some white foam on top, which I discarded carefully. Other wise, it makes absolutely stunning emerald-colored mix, which when warmed through under the boiling point, would granulate into tiny green egg drop microspheres giving luxurious velvety texture and feel to the dish. I warm it through whisking carefully, without reaching the boiling point; then place it in the 400F oven for 15-20 minutes topped with Parmesan toasts. Voila – viva the cooking experiments!
This method delivers bright green, grainy texture that is really worth showcasing. Not bringing the soup to the boiling point also helps to preserve a lot of healthy enzymes in the dish, which you will find packed with flavors. Equally, I sometimes swap spinach for kale, Swiss chard or arugula, add a bit of garlic and sometimes, during the flu season, a dash of minced ginger. Spinach version is my favorite however because it doesn’t overpower the delicate taste of eggs and stock. You may wish to follow or not these leads, the results will be great anyways.
Complex in taste and highly invigorating, it is yet very simple and fast to pull off. Eggs, fresh spinach, home-made broth, sliced baguette (or other kind of stale bread of your preference) and Parmesan are five core ingredients to it. I like to also add a big bunch of parsley to bring the nutritional and detox value of it to even higher level.
Sometimes I use this simple trick to cut the rounds of the stale bread with the shot glass to have a better appeal and coverage especially if you are serving the soup to the guests.

Parsley is a known kidney tonic and the powerful antioxidant along with spinach, which also boosts the iron stores in the body, they help strengthen bones, detoxify and heal. The eggs nourish liver, heart and kidneys, while the home-made stock comforts and supports the stomach and digestive tract with minerals, glucosamine (in case of chicken stock), iodine, etc. 

Should you wish to make this soup a real taste bomb, try to assemble it with the ingredients of possibly highest quality, including: free range eggs, spinach and parsley from your own garden, stock made with organic chicken/veggies and so on. Ahhh, I can’t wait to welcome spring to our territory…
Bon Appétit!

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SPINACH, EGG DROP & PARMESAN TOAST SOUP
Yields: 4 portions
Ingredients:
2 tablespoons butter or ghee
6 cups packed, rinsed and minced spinach leaves, equal to 1-2 bunches fresh spinach, OR 10 ounces frozen spinach
1 cups fresh parsley, minced (optional)
Salt and freshly ground (preferably white) pepper
3 large eggs, lightly beaten
6-7 cups of hot broth, chicken or vegetarian
4 bread slices (or more depending on a size), grilled (* select gluten free if necessary)
½ cup Parmesan, shredded
Instructions:
Preheat the oven to 400F. Add butter to a big sauce pan or Dutch oven and heat to medium high. Add the minced spinach and parsley, stir for 1 minute. Add one cup of stock, mix and season with salt and pepper. Set aside.  Beat the eggs in a bowl and gently stir them into the spinach mix with the whisk.  Add the rest of the hot stock, mix well with the spinach-egg mix and check the seasoning. Place the grilled bread on top of the soup and sprinkle generously with Parmesan. Place into the pre-heated oven uncovered for 20 minutes, or until the bread and Parmesan dumplings are golden brown. Ladle into the bowls and serve immediately.

Energizing Rainbow Vegetable Broth Recipe


‘Eat a Rainbow’ we hear more and more often from doctors when they refer to the variety of vibrantly colored fruits and vegetables to include in our diets to give our immune system the benefit of a range of antioxidants. This simple rainbow broth that you can start or finish your day with or just drink throughout the day will for sure help to strengthen the immune system and help combat winter fatigue and melancholy.  With this year’s never-ending severe winter, I am taken by Japanese traditional types of breakfast, which has actually led to many experiments with different kind of stocks and broths, hence this particular post is all about starting your day with a trendy sip of warm broth (with uber healthy alkalizing and anti-inflammatory properties) instead of the usual and boring bowl of cold cereal. Most importantly, a few sips of this broth fill you up so well, the ”Hara Hachi Bu” (eat until you are 80 percent full), a famous Okinawans principle becomes really easy to follow…

This is our next morning Sunday Brunch photo: Rainbow Broth & Fried Sushi – What a Wonderful Marriage!

Well, may be except for this case, although the broth does help to stop devouring the sushi a bit earlier…

Another upside of this broth is that its vegan, easy to pull off and/or modify to your taste, and can be made either from scratch (on a budget) or to recycle the collection of the quality veggie’s scrap assuring a great range of essential nutrients. Excellent recipe to take a note of if you are going to detox, to fast during the lent, or to start taking better care of your lunches (absolutely awesome in combination with classic egg or tuna salad sandwich, for example). It is also a wonderful starting point for further interesting layering with other ingredients: from hot noodle/dumpling soups to cold soups with fresh veggies additions. 
The humble rainbow ingredients are: potato, leek, radish, celery, carrot, scallion, ginger, and beet: 
For and extra detox properties, flavor and kick, I also added kombu (kelp) seaweed, jalapeno, coriander and black peppercorn seeds:

And the last, but not least: cover the veggies with quality mineral/spring water.
The unusual variety of the stock ingredients gives it a unique light flavor with some Asian notes of ginger, seaweed and coriander. Radish makes definitely lighter touch than usual rutabaga/turnips while beet gives the broth a radiant ruby color and agreeable sweetness. The reconstituted wakame seaweed adds an extra comfort touch bringing the taste of broth closer to that of the Miso soup.
Stir in some quality fermented Miso paste and you are one step closer to the Japanese heaven:
 KILLER APP: Alternatively, collect the variety of any best quality vegetable scraps in your freezer (in Ziploc bag) until ready to use to make a stock.
For more further applications, feel free to exclude the beet ingredient and you will have a perfect vegan stock full of goodness, that you can bring to the next level as per my next post. In fact, this post was a prelude to the mystery dish I’m going to offer you next based on the vegan stock. Here’s the hint. Stay tuned.
Speaking of, Happy Chinese New Year, dear readers!

PS: SATURDAY AFTERNOON REPORT. This is what we just had (a day after me featuring the proverbial broth): the out of this world fried sushi I made last night on a wing, but was too tired to eat at midnight to avoid having my next visceral cauchemar… We just had them now for brunch, and LIFE CAN’T BE ANY MORE BEAUTIFUL. Viva Japanese breakfast!

  PS2: God, I need to start Instagram!

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Two other major vegetarian must try recipes for this time of the year:
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RAINBOW VEGETABLE BROTH
Yields: 2 generous or 4 small portions
Ingredients:
1 potato with skin on, chopped
½ leek, chopped
1 carrot with skin on, chopped
1 celery stalk, chopped
1 beet with skin on, chopped*
1 radish with skin on, sliced
2 slices of fresh ginger
1 scallion, quartered
1 spring of parsley
1-2 pieces of dried kombu (kelp) seaweed (optional)
1 jalapeno pepper, chopped (optional)
1 tsp coriander seeds
8 black peppercorns (optional)
31/2 cups quality mineral/spring water
1 tbsp dried wakame seaweed to garnish (optional)
Instructions:
Place all the ingredients in a large saucepan, add the mineral water and bring to boil. Cover and simmer for 1 ½-2 hours over low heat.
Remove the pan from the heat and strain the liquid. Discard the vegetables. Pour the broth into a heatproof resealable container. Add dried wakame seaweed and seal. Drink glassfuls of the broth throughout the day.
*Excluding the beet from the list of ingredients will deliver classic looking vegetarian stock as opposed to red-colored stock.
Adapted from: Healing Foods, DK Publishing, 2013

Top Twenty Hottest Food Trends 2015

For the week-end update and the January’s wrap up, I’ve collected some interesting data about the Food Trends for 2015. From the Food Channel to Better Homes & Gardens to Yahoo Food and many other sources, the experts and chefs agree on the following common food trends for 2015: 

ALL THAT VEG: Veggies are still going strong in 2015 to the greatest salumi-lovers chargin. The new crossbred vegetables like broccolette and kalette will enter the groceries and our kitchens. New cruciferous species are introduced by chefs (i.e. spigarello is the new kale according to Mario Batali). The underdogs like cauliflower and radishes re-emerge and will have a better standing throughout the year. 
I think it’s time to post my Cauliflower Lobster Dumplings Soup and/or Walnut Pesto Roasted Cauliflower soon. Stay tuned.
DIY FOOD BARS: From hippie lemon coconut cookies to healthy diy bites, raw food bars are becoming the new lunchables and your best traffic companion. Try this bites for some healthy breaks.
DUCK IS THE NEW CHICKEN: The duck’s popularity continues to grow and its healthier sustainable protein and fat are more and more recognized (along with duck eggs that cost the same as chicken eggs at Asian supermarkets). Roast it, use it in soups and stir fries, make some roasted duck skin salads (2014 restaurant hip). If not already, try this remarkable and easy duck roast to start falling in love with it. 
Follow with the duck skin salad for more adventure.
VEGETARIAN RAMEN: From NYC to Montreal and Toronto; from East coast to West coast, North to South, Ramen is still one of the most wanted foods, except this year vegetarian versions are more and more in demand. Pack it with all kind of Asian greens and herbs, miso/sriracha/and bunch of other flavors, add some sea weed and poached egg and you are good to go. Try to avoid the instant noodles unless you want to die a little each time you let 50% saturated fat and 2-days dose of sodium fuzz your digestive tract.
RABBIT IS THE NEW IT MEAT:Looks like my New Year’s Eve post on Cuban Rabbit Fricasse was right on time: rabbit is the next lean-clean light meat that can absorb all kind of flavors and make you feel light and good. 
Just wait until you try my rabbit lasagna!
SMALLER FISH:The time of the Old Man and the Sea has passed and the small fish is a new big fish logo now with all points sustainable. Try some Japanese smelts tempura or grilled sardines next and you won’t miss any big fish anymore.  
OYSTERS IN SEASON: Raw or baked, this highly sustainable and still very affordable bivalve is taking restaurant and home kitchens by the storm in 2015. Why not? The year of the Goat is all about elegance and class: let’s fancy this trend with a dash of sustainable kelp caviar, lime granita and a bit of mignonette sauce on a side.  
SEAWEED SAGA: 2015 is also about sophisticated cooking so many Japanese condiments have a strong presence including seaweed (fresh, dry or reconstituted) being added to stocks, salads and mains for added taste and umami. Great iodine booster besides other things, a pack of dried sea weed for the cup of morning miso or kombu for some hearty stocks make the most welcome additions to your pantry.
KEEP FORAGING:from edible weeds and berries to wild flowers to mushrooms and nuts foraging expands like never before to bring a touch of wilderness and rare flavors to the dishes and make our lives healthier and fancier. Check the recipes for Juniper Ham in Pastry; Cream of Foraged Greens; Almond Gazpacho with Violets; Fiddlehead Ferns Omlet and Pasta.
BREAD REVOLUTION: While the gluten free trend is still strong, there is a growing revolution in the area of artisanal breads (with multi and/or sprouted grain), which according to the world’s bread experts is going to expand over the next few years. Check this easy super-savory Cypriot-style bread recipe for the first hand exposure when making your own first artisanal bread.
FERMENTED & SOUR FOODS: Healthy gut has become the American priority in the war against the obesity. Fermented foods – yogurt, kimchi, sauerkraut and miso are trendier than ever. Use this fool proof kimchi recipe to join the movement. 
SPECIALTY PASTAS: Gluten free movement resulted in some outstanding specialty pastas (brown rice, kamut, buckwheat, spelt, etc.) that are now available at the restaurants and in stores. Make your next pasta meal special with this Pasta con le Sarde recipe and spaghetti of your choice.
SPICES & SMOKE ON A RISE: Learning how to season food in more than just salt and pepper has never been more exciting. From Cajun Spice and New Orleans food chronicles in the Chef movie, to Middle Eastern Za’atar mix the spice empire is raising its bar high this year. Check these simple Cajun and Zaatar spice mix DIYs, or try the some juniper berries in your next recipe. Add some smoke whenever you can and/or use more of the smoked paprika and chili seasoning.
FANCY COOKIES: The wheat revolution brought more focus on home-made cookies. From chocolate chips to Eccles cakes to gluten free hazelnut chocolate bites or candied ginger scones packed with dried fruits (coming soon) – gran style cookies with some modern health twist are very much in. FYI, cannabis is becoming a popular baking ingredient further to more and more of its legalization in many places.
BITTER IS A NEW BOLD: Wake up your bile and liver!  The watercress, ginseng, green collards, coffee, dark chocolate rubs and other acrid, astringent taste sensation evoking foods are in and ready to help your liver recovery.  Try the watercress salad for a difference.
SIPPING BROTH: Healthy broth is predicted to take over by the end of 2015. Anything that can increase the body’s alcalinity is a hot trend.  I’m already making my own miso soups for breakfast, but I’ve also experimented with a bunch of vegetarian broths that can boost your energy in the morning. Like this rainbow broth (red color is given by beets) that is great to kick start the day on a positive note with something less boring than smoothie. Stay tuned. And hey, mark my words: the Ginseng Chicken Soup will be a giant hit by the end of the year or earlier.
HOME BREWING & CANDYING: The DIY alchemy has never been stronger, from home-made apple cider to specialty vinegar to DIY rose water, to making your own primitive fermented drink, beer, wine or cider – I’m in, and ready to finally go and buy that special ‘mother’ to start brewing the real deal. Candied orange, lemon and ginger are also now very hot ingredients.
WINE CASUALIZED: Here is a bit of good news for everyone: from liquor stores to big gulps to future AA people and the rest of us.  A bit of wine each day is better than getting wasted during the week-end and that’s the whole thing about the great red cell cardio benefits.  
Make it casual. Make it French. Make it quality over quantity. Start using it in cooking sparingly: from stew, to soup to the dessert jelly, a splash of wine works wonders in cooking.  
ETHNIC BECOMES GLOBAL: The word ethnic is being removed from the chef’s vocabulary. Food and trends have turned global and we are all contributing to it. There will be no more polemic as to the origin of borscht.
RESTAURANTS – MY KITCHEN, MY RULES: The restaurants start discouraging the food photography and cell phones in general focusing on their food rather than opinion, which is the great news to those who want to be inspired by the food quality and cooking innovation rather than formality of the rating in social media. Example: this guy gave me the stink eye (aka dirty look) after I was taking the picture and I think he was absolutely right: it is disturbing.
REPLICATING RESTAURANTS: This is one of my favorite things and I’ve already been doing it for years. What’s the point of going someplace they serve what you can make at home in minutes (and without an extra pound of re-fried butter in it)? However, if it’s something extraordinary like this or that, I’m always in, and impressed and would like to go back even if I can deconstruct it and make it at home. I’m a big miss in general for the Michelin type of restos simply because I don’t like to feel like the honorable cadavre staring at some kind of tiny food in jello or smoke displayed (yes, I’m talking about micro cuisine) on a perfectly clean plate and reminding of the sad future of food and humanity. But some hearty hole in the wall with down to earth alternative burger packed with fresh ingredients and flavors: YES, PLEASE.

Chef Cora’s Chicken Lemon Soup


Once you try this four-season soup for the first time, it will instantly evoke the feeling of comfort and home.  Avgolemono(αυγολέμονο) is the real name of this traditional Greek chicken ‘noodle’, and though it is much more popular these days in many non-Greek kitchens (and even some New York hip restaurants) than, say, a decade ago, I think it still merits to be showcased again and again, so many more people can admire its heavenly fusion of its components. Homemade chicken stock with chicken, lemon juice, eggs and rice: just imagining these ingredients together already sounds refreshing and soothing at the same time, for rain or shine, summer heat or winter cold.
One rumor has it that Avgolemono might be originally a Jewish dish from Iberia; other credits the soup invention to the Greek mountain shepherds.  Which might be confusing, but, really, who cares today? You will realize with the first spoon that it doesn’t even matter who invented it. It will carry you away to the sunny Greece and you will just be craving more after.
I’ve opted for one of my favorite Iron Chef’s Cat Cora (who is also one of the 50 most influential women in food, according to Gourmet Live ) recipe of the soup considering her Greek origin and the number of stars Food Network awarded to her Avgolemono.  I slightly modified it, oven-drying the chicken in advance, adding bouquet garni and carrots and leeks to the stock from the beginning. Otherwise I kept the recipe intact.
I liked the fact that she was using whole eggs (no waste) and cooking the chicken from scratch. Some recipes use just the egg yolks instead of whole eggs, or beat egg whites to make it whitish and foamy, some trade rice for orzo. This recipe is using Arborio rice. Please note that it takes around 3 hours in total to cook the soup from scratch, but if you have a quality chicken broth, some roasted chicken leftovers and cooked rice in your fridge already, just skip the making-broth steps and proceed right away with egg-lemon sauce (I do it all the time). This way you will have an amazing soup within 15 minutes or less.

Once you master the classic recipe, feel free to add some extras like grilled corn leftovers, green beans, or even chopped avocado if you wish to add some Latin American touch to the dish and make it more complex.

Quick warning: when re-heating the soup, do not bring it to the boiling point, or the egg will coagulate. It will still be tasty, but much thicker and may be not as pretty, like this one I warmed up the other day for too long. 
The origin of Avgolemono can be traced back to the times of Alexander the Great. Almost as old as the Greek civilization itself, it table travels me to Greece every time I eat it and makes me think of Woody Allen’s quote about the ancient ruins: ‘you see those ancient ruins and you’re hyper-aware of the fact that thousands of years ago, there was a civilization that was mighty… and how glorious it must have been. And now it’s a couple of bricks here and a couple of bricks there and someone’s sitting on the bricks eating their sandwich.” Well, Avgolemono soup in my case, which, I’m sure, will survive as a great Greek classic dish for as long as humanity will continue to have chicken, rice and lemon.
Enjoy!
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One Year Ago: Muffuletta Sandwich 
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AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE
Ingredients:
One 3 lbs free-range chicken (or equivalent in chicken parts)
2 tbsp olive oil
1 onion, finely diced
1 carrot, peeled and quartered
1 leek, cleaned and quartered
1 bouquet garni (2 bay leaves, parsley and thyme) http://www.letsheatit.com/2013/03/easy-chicken-stock-for-body-soul.html
2/3 cup Arborio rice
½ cup fresh lemon juice
2-3 large eggs
1 tbsp salt
1 tsp ground pepper
Instructions:
Preheat the oven to 450F. Wash chicken under cold running water and pat dry it. Optionally, place the chicken in the oven for 15 minutes to dry further and seal the juices for the clear quality broth (turning at least twice to dry it all around). Transfer chicken in the large pot and add enough cold water to cover the chicken. Bring to boil and reduce the heat to low skimming the foam when necessary.
Heat the oil in a separate pan over medium heat and add onions. Cook the onions until clear for about 5 minutes. Add to the chicken pot. Add the bouquet garni, carrot, leek and simmer for about 1 ½ -2 hours (depending on the size of the chicken) until the chicken is cooked through. Remove the chicken from the broth. Let the chicken cool. Pull the meat from the bones. Dice into large cubes and set aside.

Discard the carrot and leek. Bring the broth back to boil and add the rice to the broth. Turn the heat to simmer and let the rice cook for to al dente for about 30 minutes (15 minutes max for long or jasmin rice). Add the chicken back to the broth. If necessary, add some boiling water.
Beat the lemon juice and eggs together in a small bowl. Pour two cups of broth slowly into the bowl, whisking constantly. Once the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well. Add the salt and pepper. Serve hot garnished with minced fresh parsley, oregano or dill.

Adapted from: Chef Cat Cora’s recipe for Avgolemono soup from Foodnetwork.com

10 Ways to Enjoy Poutine with One Big Campfire Special

Honestly, I wish we had the weather like today back on Tuesday, June 24th, so our Saint Jean Baptiste celebration wouldn’t got screwed. It was nerve-wrecking watching all that rain pouring cats and dogs on those masterfully constructed bonfire-to-be structures that finally never took off – a real bummer… A comforting traditional supper was the only way to save the holiday. Fortunately, in the food-haven city of Montreal there’s always plenty to choose from to celebrate. We opted for a home-made good old Poutine among others, one of the great French Canadian creations that put Canada on the world’s culinary map.  A mountain of freshly cooked French fries smothered in gravy and cheese, which you can top with unlimited number of your own favorites, from Italian sausage, to magret de canard, to umami anchovies to make that simply irresistible caloric bomb and save the day…
Poutine is a true culinary oxymoron: a greasy, salty, heavenly-tasting convict of the premeditated gluttony, it is a real fast food junk on one side – but a valuable haute cuisine material on the other. Take the glorious creations of Poutine Foie Gras by Chef Martin Picard or Lobster Poutine by Chef Chuck Hughes, for example: each made an instant hit at their restaurants, respectively, long time ago each doesn’t seem to slide off the menu any time soon.  Since the time of its inception in the 50s, Poutine has been a subject of a lot of grotesque stories and anecdotes that don’t seem to end, but all that jazz only reinforces its popularity.
Everybody likes crispy fries and squeaky curd cheese. Almost everybody likes gravy. Combined together in Poutine, they make a one huge memorable feast you won’t forget soon.  My recently discovered trick was to use other kind of cheese in the absence of the curd cheese that is not always available. Guess what, apart from the missing squeakiness the dish works quite well with simple Mozzarella or Cheddar, or even Feta, and, especially well, with savory cheeses like Gouda or Gruyere. Of course if you are by-the-book rigid with recipes chef, I suggest you stick to the curd cheese and disregard this post completely.
Another affordable adjustment is using the store-bought Poutine gravy, or make it from the store-bought organic beef stock (in the absence of one) by adding some flour (or corn meal in gluten free cases), Worcester sauce, butter.
 For the camping purposes, feel free to use the non-perishable cubed or powdered beef stock.
 As you can see from the images, making fries at home and turning them into Poutine is a no brainer. One big killer app for successful and faster cooked pan-fried or roasted potatoes I’ve been using for years: boiling potatoes in the water for exactly 4 minutes uncovered (for the rustic chunks), 3 minutes for French cuts, 2 minutes for shoestrings; draining them and shaking carefully with canola or sunflower oil before pan-frying or roasting. Always delivers the best results! Another good tip: always use baking potatoes, such as Idaho or Yukon for fries or roasted potatoes; they are the highest in starch and therefore deliver the best results for the crispy on top, light and fluffy inside fries.
OK, this little fresh oregano leaf might be the only healthy thing on the plate, but Poutine takes no prisoners: there won’t be a drop left within a few minutes. And here is a fun fact: no matter how full of salt and fat Poutine is, Monsieur Putin is still much more dangerous.
There are many ways to enjoy Poutine at home or elsewhere in Montreal or Quebec in general.
Image via Wikimedia
 Here are my 10 WAYS TO ENJOY POUTINE in Montreal, or Quebec in general.
1. Go to one of the Poutine specialized placesserving the authentic Poutine, like La Banquise, Poutineville, Smoke’s Poutinerie in Montreal or Chez Ashton in Quebec City.
2. Upscale yourself to one of those haute Poutine places like Au Pied de Cochon or Garde Manger.

3. Go North for the world’s best poutine experience at  the hidden gem, little bistro Chez Perron in the Saint-Prime town in Saguenay Lac-Saint-Jean, where they top their poutine with the mountain of their own produced squeaky cheese and lace it with variety of savory gravies at Fromagerie Perron poutine buffet.

4. If in a hurry and/or on a strict budget, try no frills places like La Belle Province, Valentine or similar local fast-food corners for a soggy to my taste, but an acceptable alternative.When desperate, pressed with time or transport constraints, try the convenience store (depanneur), McDonald or Burger King variety for an ersatz of Poutine.
5. Buy some ready-made French fries, curd cheese and gravy and assemble the dish yourself at home for a quick TV dinner. 
6. DIY your own Poutine at home from scratch(see the above paragraphs).
7. In winter or fall (and for weird people like me), enjoy the Poutine served in the movie theater in the comfort of the darkness, big screen and loud noises. Don’t take me wrong though, I would never have it offered in a blind restaurant for the fear of any organic extra added to the dish (roaches, rodents, spit, etc.) no matter how attractive the idea of enhancing your senses in the dark is.
8. My summertime favorite: hit the road and explore the casse-croûtes spots in Quebec countryside, the real place of Poutine origin. 
Go North, South or East of Montreal during summer and stop here and there at the tiny casse-croûtes along the road while enjoying the breathtaking landscapes, farms, and nature. For me it’s like time traveling to a long forgotten past and going to the places that were just called a ‘Bar’ or a ‘Restaurant’, like these ones, so locals or hungry travelers can navigate themselves in with ease.
French workers having casse-croûte lunch via Wikimedia

In case you don’t know what the casse-croûtes is, the word itself in French literally means breaking the crust or (in some dictionaries) a crust-cracker tool used to crush the crust of bread for (here goes an interesting trivia) the old people who would have lost their teeth. Eventually, around the end of the 18th century, the casse-croûte began to signify a quick lunch the workers or travelers had and generally started to represent a simple meal or a sandwich. In Quebec, this French term got used to signify the fast food places around 50-s and coincided with the Poutine creation.

9. Enjoy the Poutine take out from one of the above places in the great outdoors, like on a picnic in the park, fishing or biking trip. 
10. Finally, my all-time favorite – the CAMPSITE POUTINE! What a wonderful experience – nobody can pass on it. After a long day of hiking in a murky deep forest, there is nothing better than sitting around the fire telling stories and making Poutine with friends.
Once you heat those charcoals and put the frying pan on with a bunch of sizzling potatoes, the whole process becomes a life of a party. The wood coal fire infuses the fries with that one of a kind smokiness you can especially appreciate in the fresh and cool forest air. Use the store-bought frozen fries or the above described technique for making fries from scratch.  
Nothing is left in the bowls no matter how hard you try to leave some – the ooey-gooey camping Poutine will conquer your heart fast and easy. For some reason it never gives me the heartburn either, even the one made with store-bought fries and canned gravy (non-perishables are always better for the camping trips). And did I mention to you that it’s gluten free? Awesome…
Wow, that’s a longest post I’ve written so far – thank you for your patience and I hope you will find some of the above useful and practical.
Lots of sunshine and happy long week-end celebration, cooking, hiking, fishing and paddling to all the lucky campers and others!
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One year ago: La Vie En Rose Moment;
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CAMPSITE POUTINE (which you can also make at home)
For 2 people (for more, increase the amount accordingly)
Ingredients:
2 big Idaho or Yukon potatoes cut in rustic chunks, parboiled, or store-bought frozen
½ cup (3.5 oz or 100g) curd (or other cubed) cheese
2 tbsp canola or sunflower oil
Pinch of dried rosemary
For Gravy: use the store bought canned Poutine Gravy, or DIY (follows)
1 cup organic beef stock (or re-constituted beef stock from powder for the fast version)
1 tbsp butter or ghee
1 tbsp flour (or corn meal for gluten free version)
1 tsp Worcester sauce
Instructions:
Parboil the potatoes for 4 minutes uncovered (skip this step if using frozen potatoes). Drain the potatoes, add 2 tablespoons of oil, pinch of dried rosemary and give it a gentle shake to cover the potatoes with oil evenly.
While potatoes are boiling, prepare the gravy by mixing butter and flour (or corn meal) in a hot saucepan and whisking in the stock and Worcester sauce 2 minutes on a low-heat until it thickens.
Keep hot.
Prepare the grill for a high heat or the skillet for the stove high heat.
Prepare the curd or other cheese and set aside.
Heat oil in a large cast iron camping skillet set directly on grate. Add potatoes. Cook turning carefully until browned, for about 7-10 minutes. Carefully remove the skillet from the grill/stove and distribute the potatoes in two plates. Top with cheese and cover with the hot gravy. Serve immediately with or without your favorite topping.