So let's talk about these waffle fries. Poutine is a Canadian comfort food comprised of french fries, cheese curds and gravy. I think I may have had my first poutine home made in college. Since then I indulged myself in different versions of the dish at restaurants and even trying new versions of my own. Tonight I felt really compelled to make poutine with tots. Well, I didn't have tots but I had waffle fries. Still good, maybe even better since the gravy can fall through the holes of each waffle fry ensuring you get good gravy all throughout. The gravy, in my opinion, is the most important part. That's where you can get super creative.
A quick look in my pantry inspired me to make a curry gravy. Kind of redundant to say because curry is a gravy made of different spices originating from India. I guess I call it that because it really is more gravy with a curry flavor. Making gravy... it's not easy by any means and if you try this gravy recipe and it's not quite right, don't get discouraged. My trick to making good gravy is to cook the roux (melted butter and flour) long enough to make a nice paste. That way it will dissolve smoothly into your stock or water. Also keep whisking. I used to give up easily if the lumps didn't go away but if you keep adding stock and whisk, you'll eventually get a smooth, deliciously sexy gravy.
Yes, of course I put an egg on it. And I totally forgot to put the cheese in but honestly the gravy really held on its own. While I liked the curry flavor of the gravy it needed a little bit more zip. Something to cut through all the richness. I tried lime and it just tasted like arroz caldo. I tried mustard and bingo. I managed to create my own gravy recipe, on a Monday night. The day has truly turned around. Assuming you know how to prepare some frozen waffle fries, here is the recipe for the curry gravy.
2 tablespoons of butter
2 tablespoons of flour
1.5 - 2 cups of water or chicken stock
1 teaspoon of salt
1 teaspoon of pepper
0.5 tablespoon of mild curry powder
1 teaspoon of paprika
1 teaspoon of mustard
Melt butter in a medium pan or pot on medium heat. Once melted add the flour. Whisk the flour and butter together until it creates a smooth paste. If it clumps up into a clay consistency add a little more butter. If it's too thin add a little more flour. Cook for about a minute. Then add your stock. You will want to add it in slowly- about a half cup at a time, whisking as you go. You know you've got good gravy when it is smooth and if you run your spoon down the middle of the pan the gravy separates just briefly. Add the rest of the ingredients, stir and add more salt or pepper to taste.
Top on fries, rice with meats, tater tots, biscuits- whatever you want! Also if you try making the waffle fries with this gravy and happen to remember the cheese let me know what cheese you used. I'm still not sure if cheddar (what I had on hand) would have been good.