I’m not a fan of emotional eating, but some emotions need to be fed. Like heartache. That’s how my friend Alexandra felt when her sometimes-hot/sometimes-cold boyfriend stood her up yet again. Her first stop on the road to recovery? La Banquise for a poutine. (La Banquise is one of Montreal’s most famous poutineries. I made up that word, isn’t it cute?)  When I heard this, I was concerned. I don’t like the idea of a girl, alone, ordering take-out junkfood. It’s just too sad. How could we repair Alexandra’s broken heart in more constructive and creative way?


I’d been wanting to make my own homemade poutine for a while– it just seemed like a fun dish to have in my repertorie, and a very effective heart-mender (except for the artery clogging part). So that’s precisely what Alexandra and I did. It was a blast.


The twist? What was going to be a girl’s-night-in of making our own poutine turned into a double date when her suddenly-hot-again boyfriend stopped by. He and the FC were both very impressed by the idea of homemade poutine and we ended up having a great evening, adding a little wine to the mix, listening to music, and me quietly deciding if Alexandra’s sometimes-hot, sometimes-cold boyfriend was worth the trouble. (Admittedly, he is cute.)


In any case, see how doing something fun and creative draws people into your life? 


That’s the best medicine for a broken heart.


Forkful of homemade poutine, shared with friends, Alexandra's happy again.

Forkful of homemade poutine, shared with friends, Alexandra is happy again.



Fast and Dirty Homemade Poutine


Even the most kitchen-challenged girl can master this shameless recipe I devised using cheap and easy grocery store products. For me, the result was actually better than diner poutine (and for some reason, it seemed healthier.) The frozen crinkle cut fries weren’t as soggy and greasy as restaurant fries. You can also heat the poutine in the oven before serving so the cheese curds are warm and soft (I sometimes find the cheese curds in diner poutine hard  and cold by the time they arrive at the table).  Trust me, homemade junkfood is always better, and no one needs to see you ordering it. In my book, some sins are best kept hidden.




Two packets of Knorr brown gravy. (Don’t use canned gravy, it’s too bitter.)

One bag of frozen fries, crinkle cut.

1/2 cup frozen peas (for nutrition!)

1 pouch (200 grams) of cheese curds




Cook french fries per package directions, even longer, because the fries need to be crispy and brown on the outside. But be careful not to scorch them, which can happen suddenly if you’re not watching. Monitor and turn them frequently after 20 minutes.


Meanwhile, make gravy per package directions. If it’s clumpy, throw it in the blender (this worked like a charm for me.)

When fries are ready, layer them on a serving plate then sprinkle over the cheese, peas and gravy. (Add more or less gravy depending on how “wet” you like your poutine.) Place serving dish in oven for a few minutes to melt cheese curds slightly.)


Serve the poutine in the one dish, with forks for sharing.


NOTE– Gourmet poutine recipe to come, so stay tuned!

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