Aired February 7, 2014
- 1 bag frozen, thin cut, French fries, thawed
1/2 cup cheddar cheese, shredded
For the Poutine:
1 tablespoon EVOO - Extra Virgin Olive Oil
8 slices bacon, chopped
3 tablespoons water
4 tablespoons cornstarch
2 cloves of garlic, finely chopped
1/4 small onion, finely chopped
1 bottle Molson Canadian beer or 1 1/2 cups chicken stock
Salt and freshly ground black pepper
Heat a waffle iron to a high heat.
In a large bowl toss French fries with eggs and cheese. Season with salt and pepper.
Place half of the mixture into your waffle maker and smash it down until it closes shut. Let cook for 6-8 minutes or until golden and crisp.
For the Poutine, place a medium sauce pot over medium-high heat and add EVOO. Cook bacon until slightly browned and crispy. Remove half of the bacon from the pot and set aside.
In a small bowl, mix the cornstarch and water together with your fingers until it reaches a heavy cream-like consistency. Add the garlic and onion to the pot with the remaining bacon and cook for 3-4 minutes. Slowly add the beer or stock. Bring up to a boil and cook for 2-3 minutes.
Pour in the cornstarch mixture, a little at a time, and whisk until thickened, about 1-2 minutes. The mixture may be thin at first, but it will thicken as it cooks. Continue to cook for about 5 minutes.
Remove waffle from iron and serve topped with Poutine.