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Molly Watson

Local Foods In the Wild: Poutine

By January 2, 2013

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Smoked Meat PoutineWant to warm up? Turn to Canada! If you've had the Quebec classic, Poutine, you know what I'm talking about. This was not a dish invented by people luxuriating in a tropical climate. It's hearty. It's heavy. It's intensely satisfying. Horribly greasy versions exist and give the genre a bad name, but when done well a poutine will tempt you into its bowl, beckoning you to eat more, and warm up for winter. I ate this version, made with Montreal smoked meat and a gravy with plenty of pepper in it, at Poutineville where diners can choose from a range of poutines or create their own version with everything from sweet potato fries to tomatoes.

Poutineville Fried PicklesAnother nice touch at Poutineville were the fried pickles. Instead of sliced sweet bread-and-butter pickles, Poutineville fried up spears of sour dills. They were coated with a crunchy dill-infused batter and served with a kicky spiced mayonnaise.


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