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Dessert

French Toast Honey Toast

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French Toast Honey Toast
This honey toast french toast is ridiculous! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • brioche bread, or 1 unsliced load of sandwich bread
  • 5 large eggs
  • 1 tablespoon cinnamon
  • ½ cup (120 mL) heavy cream
  • ¼ cup (85 g) honey, plus more for serving
  • 1 cup (30 g) cinnamon crunch cereal
  • 2 cups (120 g) whipped cream
  • fresh blueberry, for serving
  • fresh blackberry, for serving
  • fresh strawberry , sliced, for serving
  • fresh raspberry, for serving
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Cut the loaf of bread in half crosswise. Flip one of the halves cut side up, and cut out the middle of the loaf, leaving about a ¼-inch (6 mm) border around the edge. From the outside of the loaf, about ½ -1 inch (1-2 cm) up from the bottom of one of the 4 sides, make a cut straight through to remove the center of the loaf.
  3. Cut the center of the loaf in half and slice into approximately 1x3-inch (2x7-cm) cm sticks . Repeat with the second half of the loaf.
  4. In a large bowl, whisk the eggs with the cinnamon, cream, and honey.
  5. Place the hollowed-out loaf on the prepared baking sheet and brush all over with the egg mixture.
  6. In a medium bowl, crush the cinnamon crunch cereal into coarse crumbs.
  7. Dip the sliced toast sticks in the egg mixture, then dredge in the crushed cereal. Add to the baking sheet in a single layer.
  8. Bake for 20 minutes, until golden brown.
  9. To assemble, filling the toasted, hollowed loaves with French toast sticks and berries. Top with whipped cream and a drizzle of honey.
  10. Enjoy!

Watch the recipe video here:

Honey Toast French Toast

Popularized in Asia, Honey Toast is the perfect treat to share with someone special!! ?FULL RECIPE: https://tasty.co/recipe/french-toast-honey-toast

Posted by Tasty on Thursday, July 12, 2018

Dessert

Tropical Rainbow Sherbet

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Tropical Rainbow Sherbet
Remember rainbow sherbet? This tropical rainbow sherbet will take you back to your childhood ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups (470 mL) heavy whipping cream
  • 14 oz (400 mL) condensed milk, 1 can
  • 1 cup (125 g) raspberry
  • 2 tablespoons water
  • 2 cups (330 g) mango, diced
  • 1 cup (225 g) crushed pineapple, strained
Instructions
  1. In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
  2. Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
  3. In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
  4. Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
  5. Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
  6. Add pineapple to the third bowl of cream.
  7. Mix each flavor until uniform in color.
  8. Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
  9. Freeze until solid, about 3-4 hours.
  10. Enjoy!

Watch the recipe video here:

Tropical Rainbow Sherbet

Remember rainbow sherbet? This tropical rainbow sherbet will take you back to your childhood ?FULL RECIPE: https://tasty.co/recipe/tropical-rainbow-sherbet

Posted by Tasty on Monday, July 9, 2018

Breakfast

Bacon Cheddar Jalapeño-Stuffed Hush Puppies

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Bacon Cheddar Jalapeño-Stuffed Hush Puppies
You've never had hush puppies quite like this! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 oz (225 g) cream cheese, room temperature
  • 1 cup (100 g) shredded cheddar cheese
  • 2 jalapeñoes, seeded, minced
  • 1 pack bacon, cooked, crumbled
  • 1 ½ cups (210 g) yellow cornmeal
  • ½ cup (60 g) all purpose flour
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • ½ teaspoon cayenne pepper
  • 1 cup (240 mL) buttermilk
  • 1 egg, beaten
  • 1 yellow onion, grated
  • oil, to fry
Instructions
  1. In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
  2. Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
  3. In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
  4. In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
  5. Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
  6. Preheat a pot of oil to 350˚F (180˚C).
  7. Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
  8. Add the hush puppies to the oil and fry until golden brown on all sides.
  9. Transfer to a wire rack or paper towel lined-plate to drain.
  10. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Bacon Cheddar Jalapeño-Stuffed Hush Puppies

You've never had hush puppies quite like this! ?FULL RECIPE: https://tasty.co/recipe/bacon-cheddar-jalapeno-stuffed-hush-puppies

Posted by Tasty on Tuesday, July 10, 2018

Dessert

Strawberries And Cream Soufflé

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Strawberries And Cream Soufflé
Watch this strawberry and cream soufflé rise right up out of your dreams ✨?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRÈME ANGLAISE
  • 1 cup (240 mL) milk
  • 1 cup (240 mL) heavy cream
  • ½ cup (100 g) sugar, divided
  • ½ vanilla bean, slit down the middle (or 1 teaspoon vanilla extract, added while cooling)
  • 4 large egg yolks
  • 1 pinch salt
  • STRAWBERRY SOUFFLÉS
  • 1 cup (150 g) strawberry, hulled and quartered
  • ⅓ cup (65 g) sugar, plus 4 tablespoons sugar, divided
  • 1 teaspoon lemon juice
  • 1 tablespoon butter, softened
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 pinch salt
Instructions
  1. Preheat the oven to 400˚F (200˚C)
  2. Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
  3. Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
  4. In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
  5. Cook the custard, continuously whisking to ensure the egg yolks don’t cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
  6. Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
  7. Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
  8. Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
  9. Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
  10. Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
  11. Using a spatula, carefully fold in the strawberry puree.
  12. Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
  13. Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don’t fall.
  14. Serve the soufflés immediately with the crème anglaise poured over the top.
  15. Enjoy!

Watch the recipe video here:

Strawberries and Cream Soufflé

Watch this strawberry and cream soufflé rise right up out of your dreams ✨?FULL RECIPE: https://tasty.co/recipe/strawberries-and-cream-souffle

Posted by Tasty on Thursday, June 28, 2018

Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
These crispy chicken teriyaki rice balls are seriously delicious! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) boneless, skinless chicken breast
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup (60 g) soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup (100 g) bell pepper, julienned
  • 1 cup (120 g) carrot, julienned
  • 4 cups (800 g) short grain rice, cooked
  • 3 eggs, beaten
  • 2 cups (100 g) panko breadcrumbs
  • 1 cup (100 g) scallion, thinly sliced
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

Crispy Chicken Teriyaki Rice Balls

These crispy chicken teriyaki rice balls are seriously delicious! ??FULL RECIPE: https://tasty.co/recipe/crispy-chicken-teriyaki-rice-balls

Posted by Tasty on Thursday, July 5, 2018

Dessert

Cookie Dough Ice Cream Bites

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Cookie Dough Ice Cream Bites
The cookie dough ice cream bites are a delicious summer treat ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (110 g) brown sugar
  • 1 pt (288 g) vanilla ice cream, softened
  • ½ cup (120 g) butter, softened
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 cup (140 g) flour
  • ¼ teaspoon salt
  • 1 cup (175 g) Semi-Sweet Chocolate Morsels
  • ¼ cup (50 g) coconut oil
Instructions
  1. In a large bowl, mix together brown sugar and softened butter.
  2. Mix in vanilla extract and milk until well-combined.
  3. Add flour and salt, and continue mixing until you’ve reached a dough-like consistency.
  4. Spread the “dough” mixture evenly on the bottom of a parchment-lined 9 × 9 inch (22 x 22 cm) pan.
  5. Sprinkle about half of the chocolate morsels over the dough so that they are evenly distributed, and then press the morsels into the dough with a sheet of parchment paper.
  6. Scoop softened ice cream on top of the dough mixture, and spread evenly.
  7. Freeze overnight or until frozen.
  8. In a small bowl, melt the remaining chocolate morsels with coconut oil until smooth.
  9. Lift ice cream out using the parchment, then cut into an 8 x 8 grid.
  10. Evenly coat each piece with the melted chocolate.
  11. Place back in the freezer for 30 minutes.
  12. Enjoy!

Watch the recipe video here:

Cookie Dough Ice Cream Bites

The cookie dough ice cream bites are a delicious summer treat ?FULL RECIPE: https://tasty.co/recipe/cookie-dough-ice-cream-bitesLove Tasty? Join our exclusive research panel and help us make it better! (U.S. only)Click here: https://bzfd.it/2MNGjZN

Posted by Tasty on Thursday, June 28, 2018

Breakfast

Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa

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Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa
Have you ever tried pollo ciudad? Because Susan's recipe is AMAZING! ❤
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PICKLED TOMATO SALSA
  • 1 lb (455 g) tomato
  • ½ bunch scallions, white and green parts, thinly sliced
  • 2 serrano chiles, with seeds, thinly sliced in rounds
  • ½ cup (120 mL) white vinegar
  • 2 ½ tablespoons brown sugar
  • 2 teaspoons salt
  • ½ cup (120 mL) olive oil
  • 4 teaspoons ginger, freshly grated
  • 1 tablespoon garlic, minced
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon cayenne
  • 2 teaspoons ground cumin
  • ½ teaspoon turmeric
  • 2 teaspoons cracked black peppercorn
CHICKEN
  • 4 skin-on, boneless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
CILANTRO SAUCE
  • 2 tablespoons unsalted butter
  • 4 shallots, diced
  • salt, to taste
  • 6 large mushrooms, thinly sliced
  • 2 bunches fresh cilantro, stems and leaves seperated, chopped
  • 1 ½ jalapeñoes, chopped with seeds
  • 2 tablespoons ground cumin
  • 2 cups (480 mL) chicken stock
  • ¾ cup (180 mL) heavy cream, divided
  • 3 egg yolks
  • 3 tablespoons brown sugar
  • ¼ cup (60 mL) red wine vinegar
  • 3 cups (690 g) cooked rice, for serving
  • fresh cilantro leaves, for garnish
  • scallion, chopped, for garnish
Instructions
  1. Make the pickled tomato salsa: Bring a medium pot of water to boil and set an ice bath nearby. Remove the cores from the tomatoes and score an “X” on the undersides. Blanch for 15 seconds in the boiling water, then immediately transfer to the ice bath to stop the cooking. Peel the skins with a paring knife, then seed and chop the tomatoes.
  2. In a large bowl, toss the tomatoes with the scallions and serrano chiles.
  3. In a medium saucepan, bring the vinegar to a boil. Add the sugar and salt and cook until dissolved, about 1 minute. Remove the pan from the heat and set aside.
  4. Heat the olive oil in a separate medium saucepan over medium heat until just smoking. Add the ginger, garlic, mustard seeds, cayenne, cumin, turmeric, and peppercorns and cook, stirring constantly with a wooden spoon, until fragrant, about 2 minutes.
  5. Pour the spice mixture over the tomatoes, followed by the vinegar mixture. Stir to combine, cover with plastic wrap, and refrigerate for 3-4 hours or several days.
  6. Make the chicken: Preheat the oven to 400°F (200°C).
  7. Season the chicken all over with salt and pepper.
  8. Heat the oil in a large cast iron pan over high heat. Add the chicken skin-side down and cook for about 9 minutes, until the skin is golden brown and releases easily from the pan. Flip the chicken and finish cooking in the oven for 10 minutes, until cooked through.
  9. Make the cilantro sauce. Melt the butter in a medium skillet over medium heat. Add the shallots and season with salt, then cook until starting to brown. Add the mushrooms and cook until soft and golden, about 10 minutes.
  10. Add the cilantro stems and leaves, reserving about ½ a bunch of leaves for later on. Add the cumin and jalapeños, reduce the heat to low, and cook for 5 minutes. Add the chicken stock. Increase the heat to high and cook until the liquid is reduced by half.
  11. Add the cream and return to a boil. Remove the pan from the heat. Transfer the sauce to a blender with the reserved cilantro leaves and puree. Return the sauce to the pan.
  12. Whisk the egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour 1 cup (290 G) of the sauce into the egg mixture to temper. Add the egg mixture to the pan and cook over low heat, stirring constantly, until the sauce is thick and smooth.
  13. Arrange the chicken over a bed of your favorite rice and spoon the cilantro sauce over. Garnish with the Pickled Tomato Salsa, scallions, and cilantro leaves. Serve immediately.
  14. Enjoy!

Watch the recipe video here:

Pollo Ciudad as made by Susan Feniger

Have you ever tried pollo ciudad? Because Susan's recipe is AMAZING! ❤️FULL RECIPE: https://tasty.co/recipe/pollo-ciudad-with-cilantro-sauce-and-pickled-tomato-salsa

Posted by Tasty on Friday, June 29, 2018

Main dish

Steak And Potato Taco Nachos

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Steak And Potato Taco Nachos
You've never had tacos like these! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 teaspoons salt, divided
  • 2 teaspoons pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 medium russet potatoes, scrubbed
  • 1 lb (455 g) skirt steak
  • 1 tablespoon canola oil
  • 1 cup (100 g) shredded cheese blend
  • pico de gallo, for serving
  • guacamole, for serving
  • 1 tablespoon fresh chives, finely chopped
  • sour cream, for serving
Instructions
  1. Preheat the oven to 300˚F (150˚C).
  2. In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
  3. Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
  4. Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
  5. Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
  6. Sprinkle half the spice mixture over the potatoes and toss until well-coated.
  7. Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
  8. Bake the potato slices for 25 minutes, or until golden brown.
  9. Season the skirt steak with the remaining spice mix on both sides.
  10. Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
  11. Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
  12. Sprinkle the cheese blend and steak into the potato taco shells.
  13. Bake for another 5 minutes or until cheese is melted.
  14. Serve with pico de gallo, guacamole, and sour cream.
  15. Garnish with chopped chives, if desired.
  16. Enjoy!

Watch the recipe video here:

Steak And Potato Taco Nachos

You've never had tacos like these! ??FULL RECIPE: https://tasty.co/recipe/steak-and-potato-taco-nachosLove Tasty? Join our exclusive research panel and help us make it better! (U.S. only)Click here: https://bzfd.it/2MNGjZN

Posted by Tasty on Friday, June 29, 2018

Breakfast

Pesto Chicken Garlic Knot Sliders

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Pesto Chicken Garlic Knot Sliders
Pesto Chicken Garlic Knot Sliders
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ½ lb (680 g) pizza dough
  • 3 cups (375 g) rotisserie chicken, shredded
  • 8 oz (230 g) pesto, 1 jar
  • 2 cups (200 g) shredded mozzarella cheese
  • 3 tablespoons salted butter
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
Instructions
  1. Cut pizza dough into eighths. (Each ball of dough should yield 8 even-sized pieces of dough, for a total of 16).
  2. Using your hands, roll each piece of dough into a thin strip about 7 inches (18cm) long. Then carefully tie them into a knot, tucking the loose ends of dough underneath.
  3. Place each tied knot on a baking sheet or casserole dish with high sides, nestling them close together in a 4x4 in (10x10-cm) grid. Once all the knots are placed in the dish, cover and let rest for 10 minutes.
  4. Preheat oven to 400˚F (200˚C).
  5. Uncover and bake for 12 minutes or until the slider buns are golden brown and no doughy grey bits remain.
  6. Once the knots are out of the oven, lower the oven temperature to 350˚F (180˚C).
  7. Allow the knots to cool, carefully remove them from the baking dish and cut the grid horizontally,creating both a top and bottom piece.
  8. NOTE: It’s helpful to hold the knots together with a towel on top while cutting them horizontally, as the motion of the knife might cause some of them to pull apart.
  9. Return the bottom half of the knot-grid to the original baking dish. Evenly layer the bread with cooked chicken, followed by the pesto and mozzarella cheese. Place the top half of the garlic knots on top.
  10. Mix together melted butter, garlic, and parsley. Brush mixture liberally over the top of the knots.
  11. Bake at 350˚F (180˚C) for an additional 10 minutes until the tops of the knots are golden brown and cheese is melted.
  12. Pull apart for individual sliders.
  13. Enjoy!

Watch the recipe video here:

Pesto Chicken Garlic Knot SlidersFULL RECIPE: http://bzfd.it/2kS8Sb8Love Tasty? Join our exclusive research panel and help us make it better! (U.S. only)Click here: https://bzfd.it/2MNGjZN

Posted by Tasty on Saturday, June 30, 2018

Main dish

Classic Canadian Poutine

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Classic Canadian Poutine
Tasty eh? ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large russet potatoes, scrubbed
  • 3 tablespoons olive oil
  • 1 ½ teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 6 tablespoons unsalted butter, ¾ stick
  • ¼ cup (30 g) all-purpose flour
  • 2 ½ cups (600 mL) beef stock
  • 2 teaspoons worcestershire sauce
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 1 ½ cups (335 g) cheese curd
Instructions
  1. Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
  2. On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
  3. Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
  4. Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
  5. Bake for 25 minutes, flipping halfway through, until golden brown.
  6. In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.
  7. Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
  8. Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
  9. Transfer to a dish and serve immediately.
  10. Enjoy!

Watch the recipe video here:

Classic Canadian Poutine

Tasty eh? ??FULL RECIPE: https://tasty.co/recipe/classic-canadian-poutine

Posted by Tasty on Sunday, July 1, 2018