Ciao Bloggisti!
Well, here we are, week after my rant about Italy and I’m still peeved! This time for a problem at my daughter’s preschool. It’s a long and complicated story, too boring to explain in detail but basically they decided to close the school for three days because water was leaking from the roof. And even if my daughter’s class isn’t even in the same building as the school with the water leak, they magically found a bit of condensation in their classroom (it’s been raining non-stop here for four days straight) and the mayor declared their classroom as unsafe as well. How nice! Especially since there’s a long weekend coming up. That way the teachers can add three more days to their vacation!! The funny thing is, my son’s daycare is in the same building as my daughter’s class and they’re still open. Hmmm….
Ok, enough of my complaining! Let’s talk about something infinitely more interesting. FOOD! Since I’ve been feeling homesick of late, one evening I decided to make one of my favourite Canadian comfort foods: poutine. Quoi?? You don’t know the celestial concoction of french fries, gravy and cheese curds? It was one of my go-to meals when I was a university student in Montreal as it was cheap, filling and the perfect cure for a hangover. There’s even a so-called Italian Poutine, made of fries, shredded mozzarella and bolognese sauce that you’d never actually find in Bologna but which I didn’t disdain either.
However, the other evening I wanted the real thing. I happened to have some leftover homemade chicken gravy and decided it was the perfect time to take a walk down Canadian culinary lane. I wanted to do things right so I fried my fries instead of baking them in the oven like I usually do. The only problem was that I didn’t have cheese curds. Hmmm, what would be a good substitute for curds? Why Asiago, of course! So I carefully assembled my Desperation Poutine: first the french fry base, then the Asiago and finally the piping hot gravy. I closed my eyes and took a bite.
My first thought was, “Meh”. After all that work, all the expectations, my poutine was a bit of a disappointment. As you can see, the Asiago didn’t melt, which is what happens to curds upon contact with the hot gravy. Perhaps the cheese I used was too aged or too cold. But that stringy, cheesy goodness which is essential to the whole poutine experience was missing from my invention. But I haven’t given up hope. Now I have to try and find cheese curds here in Italy or book a flight back home asap!
Help a Canuck girl in need! What Italian cheese would be the best substitute for curds?
Posted in Books, Canada, Food, Italy Tagged: Canada, Canadian cuisine, Coupland, Food, Italian food, poutine
