ASM Culinary Arts

ANNOUNCEMENT!!!!
They moved Uncle Bob’s heart surgery to Tuesday!
SOOOOOO there will be no class on Tuesday afternoon gotta be at the hospital
BUT
We will have the class Wednesday evening October 30th at 700 pm and
remember you can pick it up anytime once I post the class
Chef Gloria

Reminder class starts in about a half hour, 1 o’clock Chicago time and we got our celebrity Chef we’re filming from California join in and watch the presentation
See you soon Chef Gloria

Recipe for Tuesday September 3rd at 4:30pm
Who doesn't like French fries
Let's kick it up with a Canadian favorite
Of course we will talk about a gazillion choices!!!

Poutine
Poutine is a comforting, indulgent Canadian dish that combines crispy golden fries, squeaky cheese curds, and a rich, savory gravy. Originating in Quebec, poutine has become a beloved comfort food worldwide.
The hot gravy melts the cheese curds just enough to create a gooey, cheesy goodness, while the fries remain crispy underneath.
INGREDIENTS:
• 4 large russet potatoes, peeled and cut into fries or bag of frozen French fries
• Vegetable oil for frying
• Salt, to taste
• 2 cups cheese curds ( or shredded cheddar or mozzarella)
• 2 cups beef or chicken gravy, boiling hot
• 1 cup shredded beef (pot roast or shank shredded)
• Optional toppings: crispy bacon bits chopped green onions mild or hot gardeneria chopped onions
INSTRUCTIONS:
1. Prepare the fries: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato fries in batches until golden brown and crispy, about 4-5 minutes per batch. Remove from the oil and drain on paper towels. Season with salt while still hot. Or use the oven method but let them cook a little longer so they are crispier!!
2. Make the gravy: While the fries are frying, prepare your gravy. You can use a homemade recipe or store-bought gravy. Keep it hot and ready to serve.
3. Assemble the poutine: Place the hot fries in a serving dish. Immediately scatter the cheese curds over the fries. Pour the hot gravy over the fries and cheese curds, making sure to cover everything so the curds begin to soften and melt slightly.
4. Serve: Serve immediately while the fries are crispy, the cheese curds are melty, and the gravy is warm.