1. How did such a simple poutine recipe get so seemingly complicated? (It isn't, actually.)
2. Gravy has been broken down into a family friendly gravy or a grown-up gravy with red wine
3. French fries has been broken down into deep-frying or air frying
4. FOR THE GRAVY:
5. In a medium saucepan over medium heat, bring olive oil and butter to temperature
6. Add shallots and gently sauté until tender
7. Add garlic and sauté an additional two minutes
8. Add two cups of beef stock, parsley, pepper and smoked paprika
9. OR
10. Add 1 1/2 cups beef stock and 1/2 cup red wine, parsley, pepper and smoked paprika
11. Bring to a boil and reduce to a simmer
12. In a small mason jar, add flour and cornstarch and shake to combine
13. Add 1/4 cup water to mason jar and shake vigorously to incorporate until a smooth slurry forms
14. Pour slurry into beef stock base
15. Return to a rapid boil and then reduce to a simmer
16. FOR THE FRENCH FRIES
17. Wash potatoes well and – leaving the skin on – slice lengthwise into approximately 1/4 inch strips
18. Add to a large bowl of water and refrigerate approximately 90 minutes
19. Drain and pat dry potatoes
20. IF DEEP-FRYING:
21. In a large pot or Dutch oven heat oil to 400˚ – French fries should be cooked around 350-375˚ however because the are going from cold water to hot oil – the temperature will drop
22. If potatoes are wet when added to the oil, they will spit – add only portions at a time so as not to overload your oil and risk a fire
23. Fry 6-8 minutes until beginning to brown and remove from oil onto paper towel or newspaper
24. Add second batch and repeat
25. Return first batch to oil and fry an additional five minutes until golden brown
26. Remove and repeat with second batch
27. IF AIR-FRYING:
28. Instead of preparing deep-frying oil, drizzle olive oil over potatoes ensuring they are each covered well
29. Air fry at 375˚ for 12-15 minutes
30. Finish French fries with seal salt while they are still hot
31. FOR THE FINAL POUTINE RECIPE:
32. Layer a bowl with half the prepared French fries
33. Sprinkle half the curds and half the mozzarella over fries
34. Ladle half the gravy
35. Add remaining fries, then cheese, then gravy
36. Finish with the sophistication of fresh parsley if you want to short sell the decadence of your poutine recipe
37. Enjoy

The origin of the poutine recipe has never been at question.

The origin of the name "poutine" has however been a matter of – if not signifant, then ongoing – debate. There are those who factually know that the word "poutine" is derived of Quebecois Canadian French slang meaning "mess". And the other two think it may have possibly originated with the French word "pouding" translating to "pudding", puddin'.

So if you were to wander into a Quebec restaurant, seat yourself and order a large poutine, you would technically be ordering a big mess – and who are we to blame you? Big or small, your poutine will be delicious so why not go with the big mess to start?

While fries and cheese curds are pretty standard, what makes the poutine recipe so versatile is the gravy and just as the beef or brown gravy is foundational for fries – not that we have anything against a poultry, vegetable or tomato or mushroom gravy – you can mix it up and have the poutine recipe of your choice. Hunter's poutine, anyone? Just add mushrooms. Smokey Hunter's pouting? Fry your mushrooms in bacon and then toss them into your poutine recipe. Boeuf bourginon poutine? Easier done than said.

And if a chicken poutine, why not a chicken pot pie poutine? Or butter chicken poutine? Or Buffalo chicken poutine? Or A Nashville chicken poutine?

And if a chicken poutine, why not duck? Life is a cassoulet, old duck – well, maybe don't use old duck if you're making a cassoulet poutine.

Or a ham, mushroom and pineapple poutine just because the debate about putting pineapple on poutine needs to start somewhere. So why not here? Why not now? It's your poutine recipe – you decide what should or shouldn't be included.

We are cooking now, please wait for it to come out. It will be delicious.