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I didn’t quite finish my 2012 cooking bucket list. Ok, to be honest I really only make a few things on my whole cooking bucket list. Like: Brunswick Stew and Rice, Homemade Pecan Pie, a layered cake that didn’t fall apart, and Risotto. Oops. I promise to do better this year.
I’ve got so many things that I want to make this year. Well things that I want to attempt to make at least once. For example, I really want to make bread from scratch. I want to make pasta by hand. I want to make macaroons in every color! (Ok… um not EVERY color, but you get the idea) Things I have been putting off and putting off. I’m going to try and be better about not putting things off.
Kind of like this Poutine. Poutine is a very popular Canadian dish (at least that’s what I hear). I’ve read about it on food blogs, I’ve seen it on TV and I’ve read about it in food magazines. Like so many other recipes, it’s one that I filed away with the intention of making “someday”.
So in a effort to mark at least one last item off of my 2012 Cooking Bucket List, I made Poutine while we were at the beach. I am proud to say that we certainly enjoyed the flavors together, even though I had to make this Poutine with Mozzarella Pearls.
Poutine is suppose to be a dish made up of fries and cheese curds smothered in a brown gravy. Well, I can’t find cheese curds anywhere. (We have actually been casually looking for them when we go to different grocery stores for a few months now)
But since we couldn’t find any and BigBear really wanted to try it, we settled on Mozzarella Pearls for now. (Mozzarella Pearls are just little bites size pieces of mozzarella cheese) We’ll make it again as soon as we find those dang cheese curds!!
Since I did a quick version of these, I didn’t make anything from scratch for them. I used frozen steak fries, Mozzarella Pearls and made the McCormick Brown Gravy from the packet. Since I think this is a dish that can be made more on “taste preference” as far as the fries to gravy to cheese ratio, I’m not adding any amounts. I’m just letting you know what we used for ours, use whatever amount of each that you’d like.