Galvaude Poutine

Batch cooking July 2022

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  • 1 lb (450 g) potatoes (or butternut squash for the adventurous version of the galvaude poutine, a poutine with chicken and peas)
  • 2 cups (500 ml) iceberg lettuce
  • 2 ripe tomatoes
  • 2 tbsp (30 ml) grated fresh ginger (for the adventurous version of the ice cream)
  • Dry goods section:
  • ¾ cup (190 ml) olive oil
  • 1 tbsp (15 ml) smoked paprika
  • 2 to 3 cups (500 to 750 ml) poutine sauce
  • 1 tbsp (15 ml) sriracha sauce (for the adventurous version of the chicken nuggets)
  • 1 cup (250 ml) all-purpose flour
  • 4 cups (1000 ml) BBQ chips
  • ¼ cup (60 ml) mayonnaise
  • 1 tbsp (15 ml) Dijon mustard
  • 2 tbsp (30 ml) honey
  • ¼ cup (60 ml) ketchup (for the adventurous version of the no-fry pogos, our baked take on Quebec corn dogs)
  • ¼ to ½ cup (60 to 125 ml) Italian dressing
  • 4 tbsp (60 ml) sugar
  • ½ tsp (3 ml) baking soda
  • 2 tbsp (30 ml) chocolate chips
  • ¼ cup (60 ml) cocoa powder
  • ½ cup (125 ml) brown sugar
  • ½ tsp (3 ml) ground ginger (for the adventurous version of the ice cream sandwiches)
  • Bakery section:
  • 4 sub rolls
  • 12 small tortillas
  • Cheese section:
  • 1½ cups (about 250 g) cheese curds
  • 1 cup (250 ml) shredded mozzarella cheese (or 1 ball of buffalo mozzarella for the adventurous version of the Italian subs)
  • Deli section:
  • 150 g (⅓ lb) sliced pepperoni
  • Meat section:
  • 450 g (1 lb) boneless, skinless chicken breasts
  • 300 g (⅔ lb) fondue beef
  • 1 package of 12 hot dogs or a veggie version, to taste
  • Dairy section:
  • 9 eggs
  • ¼ cup (60 ml) plain Greek yogurt
  • 4 cups (1000 ml) 15% cream
  • ¼ cup (60 ml) butter
  • Frozen foods section:
  • 1 cup (250 ml) frozen peas
  • 6 cups (1500 ml) frozen berries
  • Leftovers:
  • 2 cups (500 ml) shredded cooked chicken

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 400°F.
    2. Wash 1 lb (450 g) of potatoes and cut into small sticks. This is when adventurous eaters can replace the potatoes with butternut squash.
    3. In a large bowl, toss the potato sticks with 3 tbsp (45 ml) of olive oil and 1 tbsp (15 ml) of smoked paprika. Season with salt and pepper to taste.
    4. Place the potato sticks on a non-stick baking sheet and bake for 30 minutes, or until the potatoes are golden brown. Flip the fries two or three times during cooking. Store in the fridge.
    5. Shred 2 cups (500 ml) of cooked chicken and place in a bowl.
    6. Add 2 to 3 cups (500 to 750 ml) of poutine sauce and 1 cup (250 ml) of frozen peas. Mix well and store in the fridge. Reheat before serving over fries with cheese curds.
    7. Cut 450 g (1 lb) of chicken breasts into 2 cm x 2 cm cubes. Place in a large bowl and toss with ½ cup (125 ml) of flour. Set aside.
    8. In a food processor, grind 4 cups (1000 ml) of BBQ chips into crumbs. Place in a shallow dish and add pepper to taste. Set aside.
    9. In a shallow dish, beat 2 eggs. Set aside.
    10. Dip each piece of chicken in the eggs, then in the chip crumbs.
    11. In a skillet over medium-high heat, heat ¼ cup (60 ml) of olive oil and cook the chicken nuggets for 15 minutes, or until cooked through. Turn regularly during cooking.
    12. In a small bowl, mix ¼ cup (60 ml) of mayonnaise, ¼ cup (60 ml) of plain yogurt, 1 tbsp (15 ml) of Dijon mustard and 2 tbsp (30 ml) of honey. Season with salt and pepper to taste. Serve with the nuggets. This is when adventurous eaters can add 1 tbsp (15 ml) of sriracha sauce to the mayonnaise mixture.
    13. In a small bowl, beat 2 eggs and set aside.
    14. Using a pastry brush, brush 12 small tortillas with egg, on one side only.
    15. Place a hot dog at the bottom of each tortilla and roll up tightly. Secure with a toothpick if needed. This is when adventurous eaters can add 1 tsp (5 ml) of ketchup on each hot dog before rolling.
    16. Trim both ends of the pogos to remove the excess tortilla.
    17. Place on a non-stick baking sheet and bake for 15 minutes, or until the pogos are golden brown. Flip halfway through.
    18. Remove from the oven, take out the toothpicks and insert a wooden stick into each pogo. Serve with your favourite condiments.
    19. In a skillet, heat 2 tbsp (30 ml) of olive oil and cook 300 g (⅔ lb) of fondue beef over medium-high heat for 1 minute per side, or until well cooked. Season with salt and pepper to taste. Set aside.
    20. Open 4 sub rolls and fill with the cooked beef, 150 g (⅓ lb) of sliced pepperoni and 1 cup (250 ml) of shredded cheese. This is when adventurous eaters can replace the shredded cheese with a sliced ball of buffalo mozzarella.
    21. Place the filled rolls in the refrigerator before baking. All that's left to do is bake them at the right moment.
    22. Chop 2 cups (500 ml) of iceberg lettuce and slice 2 tomatoes. Store in the fridge to top your subs at the right moment.
    23. Place the rack in the centre of the oven.
    24. In a bowl, combine ½ cup (125 ml) of flour, ½ tsp (3 ml) of baking soda and a pinch of salt. Set aside. This is when adventurous eaters can add ½ tsp (3 ml) of ground ginger to the flour mixture.
    25. In the microwave, melt 2 tbsp (30 ml) of chocolate chips and ¼ cup (60 ml) of butter. Add ¼ cup (60 ml) of cocoa powder and mix well. Set aside.
    26. In a large bowl, using an electric mixer, beat 3 eggs and ½ cup (125 ml) of firmly packed brown sugar for 3 minutes, or until the mixture has doubled in volume. Fold in the dry ingredients and the chocolate mixture.
    27. Line a baking sheet with parchment paper and spread the batter evenly over the sheet.
    28. Bake for 5 minutes, or until a toothpick inserted in the centre of the cookie comes out clean. Let cool for 15 minutes.
    29. In a food processor, combine 2 cups (500 ml) of 15% cream, 1 egg white, 3 cups (750 ml) of frozen berries and 2 tbsp (30 ml) of sugar. Blend until smooth and creamy. This is when adventurous eaters can add 1 tbsp (15 ml) of grated fresh ginger before blending.
    30. Store the mixture in the freezer in a large bowl with a lid or in individual portions.
    31. Repeat step 29; this batch will be the filling for the ice cream sandwiches.
    32. Cut the cookie into 12 equal rectangles.
    33. Spread the ice cream over 6 of the cookie rectangles without breaking them.
    34. Top with the other 6 cookie rectangles to form sandwiches. Remove any excess ice cream with a knife.
    35. Place the tray of ice cream sandwiches in the freezer for at least 1 hour before enjoying or wrapping individually.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 food processor
    • 1 electric mixer
    • 1 wooden spoon
    • 1 large non-stick skillet
    • 1 pot
    • 2 large baking sheets
    • Empty containers (for storage or freezing)

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