Saturday, September 26, 2020

Home Eat & Drink New Yorker's Poutine Recipe

New Yorker's Poutine Recipe

Introduce Canadian cuisine to your home-cooked meals this year. Started as fast food only at Québécois eateries, this recipe has made its way below the border, right on track to Utah. The combination of french fries with a light-gravy sauce and cheese curds have created what Canadians like to call “poutine.” Choose the New Yorker’s Chef Will Pliler way and add chicken gravy, duck confit, chunks of cheddar cheese or a sunny-side up egg.

Poutine Recipe from Will Pliler, Executive Chef/General Manager, New Yorker Restaurant:


This Quebecois favorite is usually prepared with cheese curds. I make this version of poutine with locally produced Beehive White Cheddar.

For the Chicken Gravy:

Add to a sauce pan over medium-low heat 2 T. Butter and 2 T. flour, heat while stirring constantly until the roux is slightly brown but not burned. There should be no brown flecks. To the pan, add 2 cups homemade chicken broth, whisk until sauce is thickened (about 10 minutes), set aside, keeping warm.

For the Duck Confit, you can use a commercially produced duck confit or make your own using your favorite recipe. Use the meat pulled from 1 duck leg and thigh per serving, add the meat to a non-stick skillet over medium heat, brown slightly on both sides. The meat should be a little crispy.

To assemble the Poutine:

Cook about 8 ounces per serving of your favorite French fry recipe in a deep fryer until crisp and golden brown, divide among oven proof plates, top with about ½ cup shredded white cheddar per plate, add plates to a preheated 375 degree oven until the cheese is slightly melted (about 2 minutes), remove from the oven top with the crispy duck confit, ½ cup of the chicken gravy per plate, and garnish with chopped parsley if desired.

Also can be topped with a sunny-side-up egg if desired.

-Taylor Thomas

Last night’s vigil for Breonna Taylor. ...

Deep breath in. Deep breath out.
Have a peaceful Tuesday evening ☮️

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Be gentle with one another, Salt Lake ❤️

Our September-October issue is on stands now! ⁠

Salt Lake magazine has traditionally devoted its September-October issue to travel, describing trips to destinations all over the world. This year, confined by COVID, we’re looking closer to home. ❤️⁠

Stay well and be sure to pick up our latest issue or subscribe to our magazine through the link in bio!


Happy Monday 🏞
Who else is dreaming of the weekend? 😴

“The power of the people is always stronger than the people in power." - Angela Johnson⁠

Check the link in bio to read our Q & A with protest organizers. ⁠

Photo credit: Max Smith @phhhhhhhhhhhotos⁠

It's getting HOT in here! 🌞 Check out our list of the best swimming spots in Utah to cool down at! Link in bio. ⁠

Have a safe and responsible weekend, Utah! Oh and P.S. Wear a mask ❤️⁠

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Something fishy is happening on the eastern edge of the Jordanelle Reservoir... ⁠

A municipality is attempting to annex unincorporated land across a county line without that county’s approval. If this sounds like madness, that’s because it is. Read the full story though the link in bio. ⁠

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Summertime slush! Soft cold slurpy sweet treats- the classic seasonal delight. 🍧⁠

Here’s where to get the best and how to make them yourself, check the link in bio! 🍭

We're a little red rock crazy this weekend if you couldn't tell. (But how could we not be!)⁠

🏜️ Check out 3 pup friendly hikes in our beautiful Moab 🐶 Link in bio! Happy Hiking! ⁠

📸: Utah Office of Tourism