A poutine festival at the University of Ottawa is shaking up the traditional French Canadian recipe.
The festival, which runs until Thursday, is serving up unique varieties that include haggis, kimchi, shawarma and lobster — and that's the inspiration for this week' s D is for Dinner segment on CBC Radio's All in a Day.
The first featured recipe is sweet — replacing fries with churros, marshmallows instead of curds and swapping gravy for chocolate sauce.
It's the creation of Ulises Ortega, whose Mr. Churritos food truck is usually parked on the corner of Sparks Street.
The second featured recipe is Thai Hawaiian fusion poutine, created by the Green Papaya Thai restaurant on Queen Street. Owner Vincent Gobuyan said the is also serving a Pad Thai and spring roll version.
(makes 30 to 35 churros)
- 8.5 cups of water.
- 1,100 grams of flour.
- 1 tablespoon of salt.
- 1 tablespoon vanilla.
- 1 cup of white sugar.
- 1 tablespoon cinnamon.
- Oil (enough for a deep fryer).
- Put the water in a sauce pan and add salt and vanilla. Bring to a boil and remove from heat. Add the flour and stir it until mixture forms a ball.
- Fill a pastry bag with the mixture.
- Heat the oil in a deep fryer to 160 C. Once hot, pipe strips of dough into the oil. Fry until golden (around 5 to 7 minutes).
- Mix the sugar with the cinnamon and roll the fried churros into the mixture.
- Slice churros into bite-sized bits and top with mini marshmallows and chocolate sauce.
- Chicken Gravy.
- Cheese Curds.
- A drizzle of Pad Thai sauce (you can buy it in the supermarket).
- Ham, cut into chunks.
- Pineapple, cut into chunks.
- Start with fries as a base and top with cheese curds, ham, pineapple and gravy.
- Drizzle with Pad Thai sauce, adding chopped green onions as a garnish, if you like.