During my teenage years, it was quite common to find me on a typical Saturday night hanging out with friends at Pizza Pita. That place boasts a serious social scene, where everyone flocks for their veggie burgers, pizza and of course poutine. Ah, poutine. A Montreal staple. It’s decadence and comfort is something even Montrealers can’t resist, despite its commonality. I was beyond excited to see the recipe straight from the source in Leah Schapira’s and Victoria Dwek’s Seceret Restaurant Recipes. And best of all when I made it, it came out exactly like the one I’ve been craving from thousands of miles away. Even my husband was pleasantly surprised.
The book itself contains countless of other mouth-watering recipes from some of the best restaurants in the world. And there’s so much to learn from the chefs and owners, from flavor combinations to tips and techniques. Some of these restaurants I’ve been to and some I’ve never heard of. It’s a fun and exciting book to explore. I still have my eyes set on the Deviled Kale Salad from Mason and Mug in Brooklyn and the Chermoula Chicken from Urban Grill in Mexico City. The Praline Brownies look irresistible, I need to make my way to Bagels n Greens stat! And the Zeppoli Cinnamon Doughnuts from Tierra Sur, here in Cali, are making me wish it was Chanukah already.
The book was such a major success that they’re even coming out with a second one and I can’t wait to see the new things Leah and Victoria will showcase.
2 cups cold water
1 pouch “serve a gravy” or parve gravy mix (I know MSG-land, but it’s worth it ;)
2 tsp parve consomme powder
1lb potatoes, cut into french fries
5oz. mozzarella cheese, grated
1. In a small saucepan, combine water, gravy mix, and consommé powder. Bring to a boil; cook until thickened.
2. Meanwhile heat oil to 365F. Add french fries and fry until light golden brown, about 5 minutes. Remove fried from oil and divide between two bowls. Sprinkle immediately with cheese and top with (lotsa) gravy. Allow 1-2 minutes for cheese to melt and serve.
*I added some spice to mine with mini dried chile peppers for some extra heat.