This recipe is designed for a very special group of people who started out as neighbors and became dear friends. Ever since we moved to the 101-Mile Kitchen we gather frequently to relax, shoot the breeze, eat and drink. This recipe is a thank you to these amazing souls who have kept my heart from drooping during the last 20 months of living in an upside down world, and to the universe for putting us in each other's paths.
Besides being funny, smart, and caring, our neighbors all enjoy cooking great food and drinking nice wine. (There might be a splash of bourbon here and there, too.) Sometimes we have a full-on meal, but most often we meet over easy noshes, charcuterie, spreads and dips, and casual dishes. I can't wait to make this poutine for them.
What is the Best Pairing?
While it makes a terrific main course at its heart poutine is bar food and doesn't need a precious pairing. I'd suggest a Southern Rhone style blend. This time I served the poutine with a very inexpensive ($13) 2017 Château Saint-Estève Cuvée Classique Corbières Rouge-- a nice old world 60% Grenache- 40% Syrah blend. It is lively, with whispers of herbs and deep fruit that compliment the umami and herbal flavors in the gravy.
Of course most ales and beers are also delightful with poutine.
Making the Poutine + Gravy
Parsnip Poutine + Rich Mushroom Gravy is another of those one-hour wonders. It takes maybe ten minutes to prep the ingredients, 16 minutes in the oven to get the parsnips on their tender and crunchy way while the mushrooms rehydrate, and another 15 or 20 minutes to make the gravy while the parsnips are finishing off. A foil-lined sheet pan, a large pan, a knife, and a bowl are the only tools used so clean-up is speedy.
Parsnips and shallots grow just about anywhere, so they should fit in to most people's imaginary 101-mile sourcing radius. You can find dried Porcini mushrooms at many groceries and online. My favorite source is Pistol River Mushroom Farm in Southern Oregon. Dried mushrooms seem expensive until you realize that one ounce of dried mushrooms is equal to 8 ounces of fresh. The dark color of the soaking liquid becomes the intensely flavored broth for the gravy-- something a fresh mushroom just can't do.
As an aside, tuck this mushroom gravy recipe away to use in many other ways. I can't wait to ladle it onto a split and fluffed baked potato one cold winter's day.
The parsnips roast, the mushrooms soak and the shallots, garlic, and herbs are prepped; caramelizing the shallots; the mushrooms and their soaking water go into the gravy; everything is plated and topped with cheese curds.
You'd never know there was no meat in this rich silky poutine gravy, and the crunchy, chewy roasted parsnips take it to new but familiar places. A fantastic main or "bar food" course for vegans and omnivores alike.
1 oz.dried porcini mushrooms, or other dried cooking mushroom
12oz.shallot, approximately 4 large peeled and sliced ½" thick
2tablespoonsfresh thyme leaves, plus more for garnish
2½tablespoonsGF One-for-One flour, rice flour, or all-purpose flour
salt and pepper
¼lb.cheese curds, or goat cheese
For the Parsnips
Preheat the oven to 400° convection and line a baking sheet with foil.
Trim and peel the parsnips. Quarter them lengthwise, and if they are especially thick, cut them again into eighths. Lay them out on the foil lined baking sheet, and drizzle them generously with olive oil. Toss them with your hands to evenly cover them in the olive oil, and spread them out flat at much as possible. Sprinkle them lightly with salt and black pepper. Bake for 16 minutes, and them flip them over. Reduce the oven heat to 350°. Sprinkle again with salt and pepper, and drizzle olive oil on any parts that look parched. Sprinkle the rosemary leaves over the parsnips and return to the oven for another 16-20 minutes. Check them often for doneness-- the thick tops will be browned and tender, the thin ends will be well browned and somewhat crispy.
For the Mushroom Shallot Gravy
As soon as the parsnips are in the oven, place the dried porcini in a 4-cup measuring cup or bowl, and cover with hot tap water to the 3-cup mark. Set aside.
Heat enough olive oil over medium-high heat to generously cover the bottom of a sauteuse or large pan. Slide in the sliced shallots and leave without turning until the bottoms are browned. Stir, flipping them over, and again allow them to brown. After the first ten minutes add the minced garlic, thyme, and a 4-finger pinch of salt. Continue the browning process until the shallots are completely tender but not mushy, and have a good amount of browned caramelization throughout.
Stir in the flour, and continuously stir until the flour is well incorporated and beginning to stick to the pan. Stir for about three minutes.
Gradually ladle in the soaked mushrooms and their dark brown soaking liquid, stirring between ladlefuls, until it it incorporated. You will see the gravy begin to thicken immediately-- stir throughout this process to avoid any lumps.
Stirring frequently, bring the gravy to a boil, and add some more salt. There should be about one teaspoon total in the gravy, or to taste. Add a very generous amount of black pepper to season. Allow the gravy to bubble and thicken for about 6 minutes.
Bring it All Together
Arrange the roasted parsnips on a large warmed platter in a spiky spoke-like fashion. Ladle the hot gravy in the center. Arrange the cheese curds over the gravy, and top with a bunch of thyme for garnish. Serve while piping hot.
Hello there, and how are you? Are you getting enough summer joy?
I've been thinking about all I want to soak up before summer is over. Here is what I am inspired to do before the season changes:
Eat all the canteloupes. I'm always sad when there are no more for the year.
Read a book in the hammock, start to finish. Not in one day, but over a few, maybe napping between pages.
Star gaze. The Perseids meteor shower peaks this week. Check out SkyView Lite, a free app that makes the constellations and planets come alive. When observing the night sky I feel very small, at once frightening and comforting.
Make more summer fruit sorbet, like this one, and this one. We've had chocolate, apricot, blueberry, and blackberry sorbets this year, too, and I'll share those recipes with you, next summer.
And more to make sure of:
Eat as many grilled hamburgers, vegetables, and fish as I can.
Enjoy every meal outside. Mornings on the porch are charming. Mid-day snacks in the shade of the trees are refreshing. Dinners looking out at the valley are inspiring. Soon we won't have a choice but to eat inside.
Invite as many outdoor gatherings as we can with friends and family. Nobody knows what's going to happen to our ability to gather come fall, so I will soak up all the community I can now.
Show my appreciation to farmers by visiting as many farmer markets and stands as I can. Farmers are working so hard to bring their beautiful bounty to us. (See the Find a Farmers Market Near You links in the footer of this page for a market near you.)
Roasted Peppers, White Beans, Feta, and Herb Sauce
Using the grill to get quick and easy meals done is another summer joy I can't get enough of. This recipeless recipe is long on gourmet attitude, short on effort to actualize. Eight ingredients, three of which are herbs, and 15 minutes at the grill and, viola, you are a summer foods genius.
What are you doing to make the summer last? What will you miss about summer when it's passed?
Roasted Red Peppers, White Beans, Feta + Simple Herb Sauce
Long on gourmet attitude, short on effort and time, this recipeless guide makes summer dinner go easy. Eight ingredients, under 30 minutes, and you are a cooking genius! Use the same guide in the autumn using your oven to roast the peppers and warm the Feta and beans.
1cup eachFresh basil, parsley, and cilantro leaves and tender stems, packed and lightly chopped
¼cupExtra virgin olive oil
Salt and Pepper, to taste
Peppers, White Beans + Feta
1Red, orange, or yellow bell pepperper person
3ouncesFeta, block-styleper person
1cupCannelini or other white beansper person
Smoked paprika, Aleppo pepper, or Espeletteoptional
Simple Herb Sauce
Place all sauce ingredients in a food processor or blender. Whiz or whirl them all together with a healthy five-finger pinch or salt and a healthy cracking of black pepper until it is creamy and pesto-like, but not ablsolutely pureed. Add a tablespoon or two of water to loosen the sauce, if desired. It's nicest if it puddles slightly rather than stands at attention. Set aside.
Peppers, White Beans + Feta
Stretch out a double-thick layer of foil big enough to hold the beans and feta in a single layer, folding the edges up to contain juices. If you have a grill basket use it instead, lining it with one layer of foil.
Over medium direct heat on a gas or charcoal grill, roast the peppers. Turn them frequently to char the entire outside. If they are burning at all, move them off the heat to cook indirectly, and back and forth to get a nice roasted exterior. The peppers will puff up a bit, and will eventually collapse into beautiful modern art shapes, full of condensed juices that will deliciously spill out when each diner cuts into them. This should take 10-15 minutes, depending on the heat of your grill.
About half way through cooking the peppers, place the foil or grill basket on the heat. Add the beans and Feta in one layer, drizzling them lightly with olive oil and sprinkling with the paprika, Aleppo, or Espelette, if using. Allow them to warm, and even brown a little if that happens, while the peppers finish.
Move the wrinkly cooked peppers to individual plates or a platter, along with the beans and Feta. Place a big spoonful of simple herb sauce in the center. The peppers will release their warm rich juices into the plate as they are cut into, adding to the sauce. Serve!
If you are using dried beans, cook according to one of the easy Rancho Gordo methods. If you don't have a grill or make this during cool-weather months, use the same guide with your oven to roast the peppers and warm the beans and Feta.
You’re in the right place! I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar.
Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.
Inspiration: Ingredients! The fresh, colorful, fragrant, local, seasonal ingredients found in the Pacific Northwest are my creative medium.
Heroes: Local food and wine producers– the people who keep me, my family, and our community nourished and happy.