STYLETHREAD -- LET'S TALK SHOP!

if it was marinara, i would make homemade. and actually if i wasn't feeling so lazy/had all the ingredients, i would have preferred to make homemade gravy, too.

relrel wrote:

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this might be a really silly quetion but how do you pronounce "poutine"? i look at that word and just think poohtine and that don't sound so yummy, even if the recipie does. thanks!

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haha I was wondering the same thing!!  maybe its like pout-ine?

one more question- do you melt the cheese or does it melt with the heat from the gravy/marinara? Also how do you make homemade marinara?

i cut cold cheese into cubes and let the gravy/fries combo melt it. i did leave the cheese out (only the amount i was going to use) during cooking so it could warm up a little. i imagine it would be similar with cheese curds, but i was unable to find cheese curds readily at the store. (alternatively, i imagine you could buy paneer from an indian grocer ready made)

as far as homemade marinara, i would just make a favorite spaghetti sauce. but i imagine if feeling lazy, you could always use ragu or something!

my favorite is from a williams-sonoma cookbook:

2 tbs olive oil
1 large yellow onion
1/4 cup dry red wine
1 tbs balsamic vinegar
1 tbs tomato paste
1/4 tsp dried oregano
4 cups peeled, seeded and finely chopped plum tomatoes [or 28 oz can]
salt and pepper
1 tsp saffron threads

in a large frying pan over med heat, warm the olive oil. add the onion and saute, stirring for 10 minutes. stir in the red wine, vinegar, tomato paste, oregano, tomatoes and salt and pepper to taste. reduce the heat to low and simmer, uncovered, until the sauce begins to thicken, about 20 mins. add the saffron and simmer 5 more minutes. remove the sauce from heat and let cool slightly. using a blender or food processor, puree sauce until smoothe. transfer to a saucepan to keep warm.

This recipe sounds like a heart attack waiting to happen. My arteries are filling up as we speak.