International Cooking: North America Part 2

Poutine

Ingredients:

3 russet potatoes

2 T butter

2 T flour

2 c stock (beef or chicken)

½ lb fresh cheese

salt and pepper

frying oil

Directions:

            Cut up the potatoes into desired fry size, and place in a bowl of cold water. Fill a medium size pot with water and bring to a boil. Place the potatoes in the water to blanche, about four minutes. Drain from hot water, and place immediately into cold water.

            Meanwhile, add the butter to a medium saucepan on medium heat. When melted, add the flour, and mix well. Place on low heat, and allow to turn a dark chocolate brown, about twelve to fifteen minutes. Add the stock to the mixture, and stir well. Bring to a boil, then lower heat, cook about fifteen minutes or until thick and gravy like.

            Grab a large frying pan, and fill to 1 ½ inches. Turn on medium heat, and allow to heat up. (You can always test by placing a wooden spoon in and seeing the reaction). Add the potatoes, and allow to get golden brown. Remove from heat onto a papertowel, sprinkled with salt. Layer the fries traditionally, potatoes, cheese and gravy or with cheese on top like we did. Enjoy!

Peanut Butter Nanaimo Bars

Ingredients:

Bottom Layer

¼ c butter

¼ c cocoa

2 T sugar

1 egg

1 c graham crackers

¼ c peanuts

Middle Layer

2 T butter

¼ c peanut butter

¼ c powder sugar

Top Layer

1 ¼ c chocolate chips

2 T butter

½ c coconut flakes

Directions:

            Begin by greasing an 8” baking pan. Place coconut on a baking sheet, and place into oven at 350. Remove when golden brown, about six minutes.

            Bottom layer: Create a double boiler, and bring the water to heat. In the top of the boiler, add the butter, cocoa, and sugar. Allow the mixture to completely melt and mix together. Add the egg slowly, and whisk quickly so the egg doesn’t curdle. Meanwhile, place the graham crackers and peanuts in a food processor until they are fine crumbs. Remove the chocolate from heat, and mix with graham crackers. Pour the mixture into baking pan and place into fridge to cool.

            Middle layer: In a medium mixing bowl, place soften butter and peanut butter. Using a mixer, blend well until fluffy. Slowly add the powder sugar until well incorporated. Spread on top of bottom layer, and place back into fridge.

            Top layer: Using the double broiler again, place on top the chocolate chips and butter. Allow completely melting and mixing together. Remove from heat. Spread on top of middle layer, finish by sprinkling coconut on top. Enjoy!