Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
PoutineEaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
4 large russet (baking) potatoes
8 cups vegetable oil
3 tablespoons minced shallot
2 (3-inch) sprigs fresh thyme
1 tablespoon unsalted butter
1/2 cup dry red wine
1 tablespoon water
3/4 teaspoon cornstarch
1 cup beef or veal demi-glace
1 teaspoon coarsely cracked black pepper
1/2 teaspoon salt
1/2 tablespoon unsalted butter
5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup)
2 tablespoons fresh chives, finely chopped
Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry.
Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375 °F.
Put oven rack in middle position and preheat oven to 200 °F.
Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375 °F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.
Stir chives into sauce and drizzle over fries. Serve immediately.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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