Poutine on the Ritz
I enjoy a good pun as much as the next person so today I thought I would share a recipe for my Greek “Poutine” with Roasted Fries, Thyme Gravy and Feta Cheese I will be making next week on a local television program. Yes, Dear Readers, it’s time for fancying up a a homey dish; it’s time for Poutine on the Ritz. (Wink. Wink.) To create this recipe, I channeled my travels to the Greek island of Samos where thyme grows wild on the hillsides and I gathered some while climbing to Pytagoria’s Cave with my daughter Alyssa and lovely cousin Toula.
(Don’t be quick to add too much salt to either the meat or the gravy because if you add too much you can’t take it out.)
Mary’s Kitchen Greek “Poutine” with Roasted Fries, Thyme Gravy and Feta Cheese
1 tablespoon cornstarch
2 tablespoons water
4 tablespoons unsalted butter
1/4 cup unbleached all purpose flour, roasted
2 cups beef broth
1 1/2 cups chicken broth
1 spring fresh thyme
Pepper, to taste
1 tablespoon Worcestershire sauce
2 pounds Russet potatoes (3-4 medium potatoes) cut into 1/2” wedges and roasted at 375° for 20 minutes
1/2 pound cooked shaved beef or thinly sliced London Broil, cooked (optional)
Minced fresh thyme to garnish
1 cup crumbled feta cheese
Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter. Sift in the roasted the flour to the pot and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Add the broths and thyme and bring to the boil, stirring with a whisk. Whisk in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper to taste. Finish the sauce with 1 tablespoon Worcestershire sauce. Make ahead and re-warm or keep warm until your fries are ready.
To Plate the Poutine: Add your roasted fries and cooked beef to a large, clean bowl. Add a ladle of hot gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries. Top with feta cheese, fresh, minced thyme and a dash of black pepper. Serve.
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