Sunday, October 14, 2012

Reuben Poutine

Although I can't say I've been too pleased with some of Packer games so far, my snacks have been right on. I started off the season with Classic Poutine, and since then have come up with a few of my own variations, the first of which I'm sharing with you now. Adapting the Reuben to new dishes is kind of a theme with me (see Reuben Dip or Reuben Pizza), so it only seemed natural to make Reuben poutine. Classic poutine is a pure expression of savoriness, and while this poutine variation gains an extra salty, savory component (corned beef), the sour bite of the sauerkraut provides the perfect surprising contrast that allows each ingredient to pop. Although rye bread is swapped out for crispy fries and gravy replaces Thousand Island/Russian dressing, the spirit of the Reuben remains intact in this new spin on a classic. Perfectly paired with a porter or stout, this takes football snacking to a whole new level, satisfying even the heartiest of appetites.

Reuben Poutine
gravy adapted from The Food Network
serves 2

1/2 tablespoon canola oil
1/4 cup finely chopped onion
1/2 tablespoon finely minced garlic
1 cup chicken stock
1 cup beef stock
1 tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
12 ounces frozen french fries
1/4 cup sauerkraut, drained and at room temperature or slightly warm
4 ounces shredded corned beef, at room temperature or slightly warm
4 ounces fresh cheese curds, at room temperature or slightly warm

1. Make the gravy: Heat canola oil in a saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, and Worcestershire sauce and bring to a boil.

2. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

3. Meanwhile, bake the fries according to package directions. Shortly before the fries are ready to come out of the oven, strain the gravy.

4. Divide the fries evenly between two shallow dishes, layering half of the sauerkraut, corned beef, and cheese curds on top of each pile of fries. Pour half the hot gravy over each and serve warm.

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