Poutine with Kimchi Gravy
WHAT YOU NEED
- 2 1/2 pounds russet potatoes, skin on and cut into medium sized fries
- 4 tablespoons butter, unsalted
- 4 tablespoons flour
- 1 cup kimchi juice, drained from a jar of store bought kimchi
- 1⁄2 cup vegetable stock
- 1 tablespoon tamari
- 1 teaspoon sesame seed oil
- Sea salt, to taste
- Pepper, to taste
- 2-3 cups canola oil, for frying
- 1 tablespoon olive oil
- 1⁄3 cup shishito peppers, sliced
- 1 cup Cacique Oaxaca cheese, shredded
- 1⁄4 cup Cacique Cotija cheese, crumbled
- 1 tablespoon pickled onions
- 1 tablespoon scallions, thinly sliced
- 1 tablespoon micro mustard greens, thinly sliced
HOW TO MAKE IT
- Place the fry cut potatoes in a large bowl of cold water and refrigerate for 2-3 hours.
- Make the gravy in a medium saucepan by melting the butter over medium heat. Add flour and cook, stirring constantly until smooth and slightly browned, about 4 minutes. Add the kimchi juice, vegetable stock, tamari and sesame seed oil, salt and pepper and cook down until thickened, whisking well while the mixture cooks. Once thickened keep warm over low heat and stir occasionally.
- To fry the potatoes place the canola oil in a large dutch oven. Drain and dry the potatoes. Bring the oil to 325 degrees and fry the fries for about 4 minutes each. Set aside to cool on a wire rack. When all fries are fried and cooled bring oil to 375 degrees and fry the fries again, for about 3 minutes. Place on the wire rack, season with sea salt, and leave to cool slightly.
- In a medium skillet heat 1 tablespoon of olive oil and saute the shishito peppers for about 4 minutes. Add the Cacique Oaxaca cheese and fry over medium heat until cheese is almost melted.
- To assemble the dish plate the fries, top with the melted pepper and cheese mixture then top with gravy, Cacique Cotija cheese, pickled onions, scallions and micro mustard greens. Serve immediately.
