POUTINE W/RED BARN FAMILY FARMS CHEESE CURDS

RECIPE & PHOTO: Sophia Herczeg

RECIPE & PHOTO: Sophia Herczeg

INGREDIENTS:

  • Medium potatoes 
  • Salt
  • Pepper
  • Village Batch olive oil
  • Community Grains flour
  • Beef stock

DIRECTIONS:

FRIES

1. Preheat oven to 425 degrees

2. Cut potatoes long ways into fry shape (or whatever shape you desire)

3. In a bowl mix together cut potatoes, Village batch olive oil,  Sacred Valley Salt, and pepper

4. Spread on to pan and bake for 40 minutes, flipping over the fries half way through 

GRAVY

1. In a sauce pan on medium heat add a table spoon of Village Batch olive oil

2. Add in a table spoon of Community Grains Glour (we used Hard Red Winter Wheat) and whisk until it becomes a paste

3. Cook for 30 seconds

4. Add in a cup of beef stock and whisk together and bring to simmer

5. Let sit to thicken 

6. Add pepper if desired

THE FUN CHEESY PART

1. Layer the fries and Red Barn cheese curds in a bowl

2. Ladle on gravy 

3. EAT YOUR HEART OUT 

Posted on September 7, 2017 .