Like many, I choose to take my solace in food. Broken down into copious amounts of sugar, salt and fat (which some misguided souls believe to be unhealthy and even self-destructive), these three flavours bring comfort and relief.
The salty-strong craving was matched with hot and cheesey as well as beefy and mindless. Poutine satisfies.
For those of you in the dark, poutine is quite frankly one of the greatest foods on this planet.
French-Canadian in origin, it is at it's simplest a combination of french fries, and cheese curds made melty by bubbling hot gravy. While not quite ubiquitous, it's not that difficult to find as diners, chipwagons, roadhouses and well-known national fast food chains usually have their versions on offer. Even swanky restaurants gussy it up a bit with special cheeses, dusting their fries with spice mixes and slathering everything in unctious sauces.
My preference is to have medium to chunky chip-like fries, made with unpeeled potatoes and deep-fat fried until golden. Baked fries just don't have the same mouthfeel as proper chips, but will do in a pinch. Red wine-mushroom sauce (like the one I used for Julia Child's Oeufs à la Bourguignonne, and what I photographed) is gorgeous on hot fries and mild curds.
Variations could include spaghetti sauce and mozzerella, chili and cheddar, or adding bits of meat like roast chicken, bacon, sausage or ground beef. There are no real rules ... just as there are no real measurments (well, not according to me)...which makes it a non-recipe recipe.
Gravy (beef, chicken, whatever)
Heat the gravy as the fries are cooking until wisps of steam rise from the pot.
When the fries are done, spoon some gravy onto the plate. Pile the fries on top. Sprinkle with cheese curd and top with more hot gravy.