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Poutine

Okay, no one I know actually makes poutine at home. That’s why we have restaurants. But its hedonistic qualities make it Quebec’s favourite junk food.

2 cups beef gravy (you can make it if that’s important to you) Salt

Freshly ground black pepper

2 pounds Quebec potatoes, peeled and hand-cut into French fries

½ pound fresh cheese curd, crumbled

Vegetable oil for deep-frying

Fry the potatoes in hot vegetable oil until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into bowls and cover with cheese curd. Spoon the gravy over the fries and cheese curd. Eat immediately! Serves four.