"poutine" news and stories

One of the most popular faces of the Canadian Food Network scene is Ricardo Larrivée -- a wonderfully flamboyant Montreal native who whips up unending piles of deliciousness. While promoting his new book "Meals for Every Occasion," Tourisme Montreal chatted with him about the notable foodie destinations in the French-Canadian city.

Of course, the first things on the docket were the classic smoked meat and poutine. While he stuck to the roots of the curds and gravy grandeur by stressing the pleasure of simple fry stands, Larrivée also made sure to mention the succulent wonder of Au Pied du Cochon's foie gras poutine. (If you follow Anthony Bourdain's show, you definitely know what we're talking about.) From there, he mentions foods and destinations such as the excellent local brew, Blanche de Chambly, French feasting at Restaurant Julien and Jean-Talon Market -- which Larrivée says is the largest open market in North America.

Anyone else ready for a road trip?

• When the kids are home for spring break, you could whip up some ... pizza fondue?
• How to eat in Paris on a budget.
• Poutine and Smoke's Poutinerie, as explained by a naysayer: "Is it stupid of me to wonder why such a prosaic (to me) dish has achieved such iconic status?"
• The world of wine spending -- from the expensive, dream bottles to the tasty, yet affordable selections.
• ... or revel in wines under $20.
• Recipes: Mushroom Soup, Black Cod with Jerusalem Artichoke and White Turnip Puree, and Blood Orange and Almond Tart

The only sandwich in the world that I accept without veggies and cheese is the Montreal Smoked Meat sandwich. It's the perfect meat to have on its own, with fresh and delicious rye bread and a nice helping of gourmet mustard. It's also the type of meat that you don't want to prepare half-assed. When you bring it home, you don't want to throw it in your frying pan to heat up, or (egads!) microwave it -- especially when it comes straight from Montreal.

When my friend brought me a few pounds of the delicious meat on New Years Eve, I knew it would make the perfect dinner to start off 2009. But how to prepare it in a way that makes the most of the flavor?

Simple. Grab your soup pot, slip a steamer insert inside, and fill with the appropriate amount of water. Rip off a sheet of plastic wrap, place a generous amount of meat in the center, and then place the pile and wrap in the pot so that the bottom is protected by the wrap, but the top is open to get some moisture from the steam. Put your top on the pot, bring it up to a nice steam, and when the meat is nice and warm, pile it onto your sandwich with some gourmet mustard, preferably with grains.

Side it with poutine, and you'll want to move to Montreal!

• Hungry? Want a huge feast will little effort? Host a potluck, but make sure your guests don't bring their feasts in pots they take with them.
• Potatoes. Cheese Curds. Gravy. Yum and oh my! Corey Mintz investigates Smoke's Poutinerie, and offers solid places to pick up poutine in Toronto.
• Recipes Galore: Indian Popcorn, Tipsy Turtle Bark, Southwest Pita Chips, Frosty Snowmen, Molasses-Spice Lemon Sandwich Cookies, Lebanese Lentil Soup with Spinach and Lemon, Chocolate Crinkle Cookies
  

• Who actually came up with poutine -- the delicious combination of fries, cheese curds, and gravy? Marion Kane investigates.
• A divine bovine taste test -- how do different areas affect the taste of a steak?
• Josh Rubin reviews Samuel Smith's Imperial Stout.
• Recipes: Pasta with Spicy Sausage and Broccoli Rabe and Giada's Beef and Squash Stew