Pretty Dishes


Poutine and Roasted Asparagus and Arugula Salad
May 18, 2010, 5:11 pm
Filed under: City Arts, Recipes

Poutine. How delicious you are. This is another City Arts recipe I was lucky enough to test. The gravy is possibly the best I’ve ever had, and therefore is worthy of being posted here too. I absolutely encourage you to make poutine or mashed potatoes or turkey or anything that gives you an excuse to make this gravy!

Poutine Gravy

2 1/2 cups chicken stock
2 tablespoons flour
2 tablespoons butter
2 eggs yolks, lightly beaten
2 tablespoons cream

Heat the stock in a pot until just simmering. In a large pan over medium-low heat, whisk together the flour and butter until the flour dissolves and the mixture bubbles. Carefully pour the stock into the roux, a little at a time, whisking constantly. Once the stock is fully incorporated, increase the heat to just under medium. Let the sauce cook for 30 minutes until it has lost its floury taste and reduced slightly.

In a medium bowl, whisk together the egg yolks and cream. Temper the mixture by adding small amounts of the the warm sauce into the eggs while whisking constantly. Once about half of the sauce has been added to the eggs, return the sauce to the stove and slowly whisk the egg mixture back into the sauce until it is fully incorporated. Set over low heat to keep warm. Do not let it boil.

*To push the gravy over the edge, sear a skin-on chicken breast in 1 tablespoon olive oil over high heat in a sauté pan. After the chicken is browned on all sides (finish cooking in the oven), deglaze the pan with a few tablespoons of white wine. Scrape up the brown bits and let the wine cook down for a minute. Pour the pan drippings into the gravy and whisk to combine. Amazing!

(Full recipe and select photos here.)

I served the poutine with:

Roasted Asparagus and Arugula Salad with Shallot Vinaigrette

The dressing is great! You could also add sautéed mushrooms to enhance this salad.

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons sherry wine vinegar
2 teaspoons grated lemon zest
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 pound slender asparagus, ends trimmed
6 cups lightly packed arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese

Whisk the shallots, lemon juice, sherry, lemon zest, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Preheat the oven to 400 degrees F. Place the asparagus on a rimmed baking sheet. Drizzle 1/4 cup vinaigrette over the spears and turn to coat, then spread out in a single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.

Combine the arugula, chives, and asparagus in a large bowl. Add the remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

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1 Comment so far
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Um, will you make this for me?! Like … immediately?! I’m serious. Oh, and have some rosemint tea in the fridge too, if you can. I’ll be over at 8.

Comment by meosima




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