Poutine is a very popular Canadian dish — some consider it the national dish — which originated in the province of Quebec. This savory dish is traditionally made of French fries, brown gravy and cheese curds. It can be found anywhere from local pubs, to franchises, to ski resorts and hockey arenas. Several rural areas in Quebec claim to be the originators of this immensely standard invention but some believe that a similar dish in 1901 in Britain was the inspiration behind what we know today as poutine.
In this recipe, the strong hashy flavor profile of Hashplant pairs perfectly with the earthy and savory flavors of the potatoes smothered in beef gravy. It truly is a match made in heaven! This strain is a bit of a creeper, so it is advised that you dose accordingly as to not feel too overwhelmed. But when dosed properly, this indica-dominant hybrid is the perfect strain to pair with the ultimate Canadian comfort food dish. Poutine is best enjoyed on a cold evening when you need a bit of warming up. And after your belly is comforted, you will be lulled in a hypnotic narcotic body buzz that will wash away all achy joints and pain. This combination is a sure-fire way to relax away into a deep state of sleep after a long hard day.
Mise en place:
4 pounds russet potatoes or Yukon Gold potatoes cut into matchsticks
1 jug canola oil
3 1/2 cups organic beef stock
3 cups goat cheese curds
1/4 cup flour all-purpose flour
4 tablespoons Hashplant cannabutter
2 tablespoons no-salt seasoning
1 tablespoon Worcestershire sauce
1 minced shallot
1 minced clove garlic
Minced parsley to garnish
Salt and pepper to taste
Step 1: Add the matchstick potatoes to a large bowl of cold water.
Step 2: Make either a blonde or a traditional gravy.
To make a blonde gravy: Melt the Hashplant cannabutter in a sauce pan over medium heat. Sauté the shallot and garlic in the cannabutter until translucent. Whisk in the flour until you make a roux. Immediately, start slowly stirring the beef stock into the roux until fully thickened. Add the Worcestershire sauce and no-salt seasoning. Season with salt and pepper to taste.
To make a traditional brown poutine gravy: Melt the Hashplant cannabutter in a sauce pan over medium heat. Sauté the shallot and garlic in the cannabutter until translucent. Whisk in the flour until you make a roux. Stir the roux until it starts to turn into a brown hue. Once it turns brown, begin to stir in the beef stock until fully thickened. Add the Worcestershire sauce, no-salt seasoning and one tablespoon tomato sauce if desired. Season with salt and pepper to taste.
Step 3: Fry or bake your French fries to your liking. You can bake them at 400 degrees in the oven for 25 minutes or until crispy. Or you can deep fry them in a frying pan at 350 degrees for three minutes until golden brown. Season the French fries with salt and pepper when they are pulled from the oven or frying pan.
Step 4: Divide the fries into four servings and plate. Divide the gravy evenly and pour atop the fries, then add the goat cheese curds and garnish with parsley. Enjoy!
Hashplant usually and consistently tests at 15 percent THC. Per one gram of cannabis used in your cannabutter, you will add 150 mg of THC to your total poutine — which makes four plates. So if you added three grams worth of cannabis into the total recipe at 15 percent THC, it would look something like this: 450 mg of THC total or 112.5 mg per plate. If you want a lower dose, lower the cannabis, or if you want a higher dose, add more. Just do the math accordingly and adjust as needed.
I would recommend strains that possess earthy, sandalwoo, and spice like terpenes and flavonoids. The following would be ideal if you didn’t have Hashplant: Hindu Kush, Maple Leaf, Headband, Harlequin, Spice or Hashberry. If you cannot find these strains, don’t panic, just follow your nose and taste buds to finds strains that would complement the dish.
TELL US, do you like to pair cannabis with comfort food?