#Whisky Mushroom Steak recipe

[askwhatsforlunch]

Whisky Mushroom Steak

This beautiful Whisky Mushroom Steak makes a hearty Autumn meal, the kind of comforting lunch to enjoy with a nice glass of red and a cosy murder mystery perhaps... (I had mine with the denouement of Have His Carcase!)

Ingredients (serves 1):

1/2 tablespoon unsalted butter

1/2 tablespoon olive oil

1 (90 to 120-gram/3 to 4-ounce) flank steak

1/2 tablespoon unsalted butter

6 button mushrooms

1/2 teaspoon dried thyme

1 small garlic clove, minced

1/2 cup good whisky (but perhaps not your best one!)

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

2 heaped tablespoons crème fraîche or sour cream

In a medium, deep skillet, melt butter with olive oil over medium-high heat.

Add flank steak, and sear, browning about 2 minutes on each side. Remove from the skillet and transfer to a plate. Set aside.

Add butter to the skillet.

Cut button mushrooms into thick slices. Once the butter is just foaming, stir in the mushrooms, and cook, shaking the pan often until they take a nice golden brown colour.

Stir in dried thyme and garlic. Cook, 1 minute.

Return flank steak to the skillet.

Pour half of the Whisky over the meat and mushrooms, and immediately and carefully ignite with a match. Flambé, until flames die down.

Season with fleur de sel and black pepper, and stir in crème fraîche. Cook a few minutes, until slightly reduced. Then, stir in remaining Whisky, reduce heat to medium-low, and cook, a couple of minutes more until sauce nicely coats the steak and mushrooms.

Serve Whisky Mushroom Steak hot, with Potato Mash, and a glass of robust red, like an Australian Shiraz or a French Ventoux.

Lord Peter (Edward Petherbridge), who likes the finest things, would enjoy this, I'm sure!

[thecinnamonjar]

https://thecinnamonjar.com/creamy-steak-pasta-recipe-with-mushroom-and-whisky-sauce/

Steak in pasta. A divine coupling.

[greenheartart]

Monster Food Theories (part 2)

(A multi-part essay because I love world-building.) 

In part 1 I discussed the theory that monster food is actually made from physical food that’s been infused with magic, and therefore monster food is limited to what can be farmed in the Underground.

In this next part, I’m going to springboard off that idea and talk about what foods exist in the Underground (and therefore what crops and livestock monsters likely have.)

The very first thing I want to look at is what food canonically exists in the game. I’m going to break this up into two sections...

1) Food We Interact With Directly (Healing items we can pick up and get information on.)

* Monster Candy - Has a distinct, non-licorice flavor.  Heals 10 HP. * Spider Donut - A donut made with Spider Cider in the batter.  Heals 12 HP. * Spider Cider - Made with whole spiders, not just the juice.  Heals 24 HP. * Butterscotch Pie - Butterscotch-cinnamon pie, one slice.  Heals ALL HP. * Snail Pie - Heals some HP.  An acquired taste. Heals one less than max HP. * Nice Cream - Instead of a joke, the wrapper says something nice.  Heals 15 HP. * Bisicle - It’s a two-pronged popsicle, so you can eat it twice.  Heals 11 HP. * Unicicle - It’s a SINGLE-pronged popsicle.  Wait that’s just normal... Heals 11 HP. * Cinnamon Bunny - A cinnamon roll in the shape of a bunny.  Heals 22 HP. * Astronaut Food - For feeding a pet astronaut.  Heals 21 HP. * Crab Apple - An aquatic fruit that resembles a crustacean.  Heals 18 HP. * Sea Tea - Made from glowing marsh water.  Increases SPEED for one battle.  Heals 10 HP. * Abandoned Quiche - A psychologically damaged spinach egg pie.  Heals 34 HP. * Temmie Flakes - It’s just torn up pieces of construction paper.  Heals 2 HP. * Dog Salad - Recovers HP (Hit Poodles.)  Heals 2/10/30/ALL HP. * Instant Noodles - Comes with everything you need for a quick meal!  Heals 4/15/90 HP. * Hot Dog...? - The “meat” is made out of something called a “water sausage.”  Heals 20 HP. * Hot Cat - Like a hot dog, but with little cat ears on the end.  Heals 21 HP. * Junk Food - Food that was probably once thrown away.  Heals 17 HP. * Starfait - A sweet treat made of sparkling stars.  Heals 14 HP. * Glamburger - A hamburger made of edible glitter and sequins.  Heals 27 HP. * Legendary Hero - Sandwich shaped like a sword.  Increases ATTACK when eaten.  Heals 40 HP. * Steak in the Shape of Mettaton’s Face - Huge steak in the shape of Mettaton’s face.  You don’t feel like it’s made of real meat... Heals 60 HP. * Popato Chisps - Regular old popato chisps.  Heals 13 HP. (Note:  I’ve chosen to leave the Hush Puppy off of this list, as its description refers to it as a spell.  I’m also excluding the foods that can only be found by digging around in the game files - Puppydough Ice Cream, Pumpkin Rings, Rock Candy, Croquet Roll, Ghost Fruit, and Stoic Onion.)

 2) Food We Only See, or Hear About Through Character Dialogue (I did my best to be thorough here, but please let me know if I missed any and I’ll add them in!)

* Hamburger  (For sale at Grillby’s) * Fries  (For sale at Grillby’s) * Cheese Fries  (Undyne likes them, for sale at Grillby’s) * Ketchup  (Found at Grillby’s / Sans’ Hot Dog Stand) * Mustard  (Found at Sans’ Hot Dog Stand) * Relish  (Found at Sans’s Hot Dog Stand) * Spaghetti  (Made by Papyrus and Undyne) * Lasagna/Ravioli/various other pastas   (Mentioned by Papyrus) * Brewskis (aka Beer)  (Mentioned in a prank call) * Sugar  (In Undyne’s kitchen) * Soda  (In Undyne’s kitchen / Alphys’ Lab) * Hot Chocolate  (Mentioned by Undyne) * Marshmallows  (Mentioned by Undyne) * Golden Flower Tea  (In Undyne’s kitchen / Offered by Asgore) * Grapes  (Undyne talks about Mettaton eating them) * Pizza  (Undyne and Alphys both talk about ordering some) * Limes  (Undyne mentions eating them whole) * Cucumbers  (Come up when Undyne and Papyrus talk about spa treatments) * Carrots  (Mentioned by Asgore on the tapes in the true lab) * Lollipops  (Papyrus mentions getting them from the lady who runs the inn) * Ice cream  (Mentioned multiple times by multiple characters) * Espresso (Mentioned by Red Bird at Grillby’s) * Cake  (Mettaton specifically breaks the ingredients down into SUGAR, MILK, EGGS during his cooking segment) * Artificial Ingredients and Chemicals  (Also mentioned by Mettaton)

(Note: I’m leaving edamame off the list because while Toriel mentions it, she does it as a joke because she’s after the pun.  It’s possible that monsters have edamame, or it could just be something she’s aware exists in the world in general.)

So! Looking at this list, and cross referencing with recipes to find the most basic necessary ingredients to make everything, I can break things down more neatly into categories of available food:

STARCHES * Wheat  * Potatoes * Barley

FRUITS AND VEGETABLES  * Apples * Grapes * Limes * Tomatoes * Cucumbers * Spinach PROTEIN AND DAIRY * Snails * Water sausages * Eggs * Milk 

HERBS AND SPICES * Cinnamon * Mustard Seed

MISC * Salt * Sugar * Oil  * Coffee * Chocolate * Assorted artificial ingredients and chemicals  * Golden flowers (unique to the Underground?) * Hops (only because of the mention of “brewskis”)

(Note: I’m excluding a few healing items from contributing to this list.  The Astronaut Food’s origin is nebulous - it sounds like it could possibly be human food that fell from the surface and landed in the dump.  Temmie Flakes are construction paper and not actually food, even if they are technically consumable.  Dog Salad is clearly an outlier and should not be counted.)

When broken down to its base components, it’s a pretty small list.  Monsters don’t seem to have a lot to work with.

A lot of their foods revolve around the same few staple ingredients: Flour, eggs, sugar, and milk products.  From that we can take a guess that there are wheat fields somewhere in the Underground.  Likewise, they likely keep chickens as well for eggs (though other birds like ducks might be a possibility too.)  Sugar and milk have more options.  Sugar might come from sugar cane or sugar beets, while milk could come from a variety of animals, but I think goats or sheep are more likely than cows for a variety of reasons (mainly that cows might be too much of a resource drain to support long term.)

Interestingly, we never get any indication that monsters eat animals besides snails.  The information we get on the hot dogs and steak make it clear that they’re not made out of meat (and if the steaks aren’t meat, it feels reasonable that the hamburgers aren’t either.)  This makes sense, since the Underground has limited space and resources and might not be able to support farms dedicated to raising animals for meat, and/or might not be able to meet the demands of a populace that wants to eat meat regularly.  If it’s eaten at all, meat might be a rare treat.  Otherwise, it looks like the monster population could be largely vegetarian.  

With a basic list of crops, we can also make a guess at what sort of alcohols might be available in Grillby’s bar. Monsters have apples, grapes, potatoes, and sugar, so we can guess that in addition to beer (since it gets mentioned specifically), monsters could also have hard cider, wine, brandy, whisky, rum, vodka, and moonshine. 

If we want to be a bit more generous and include possible foods and foods that didn’t quite make it officially into the game, we can add back in edamame, pumpkins, and onions.

And, just for fun and going off of nothing except the environment of the game, it wouldn’t be unreasonable to think monsters might be able to round out their pantries with a few other foods that occur naturally in the caverns.  Mushrooms show up in the damper areas of the game, so it’s not far fetched to think that there might be a few edible varieties available. Likewise, we see streams and marshes in Waterfall that support life.  It’s possible that there are fish, crayfish, or shellfish living in there, or possibly other edible plants besides the water sausage.  

This went a bit longer than I originally planned, so in the next part I’ll talk about what might make monster food inherently different from human food (even without monsters intentionally doing anything to it), and possibly theories about how and why monsters ended up with this specific, limited variety of foods they seem to be working off of.

[starstruckcloudgalaxy]

Sauces are a very important part of our main courses, and there are endless variations for them. I’ve already given you quite a lot of ideas for spaghetti sauces, dear friends – a dish where the sauce plays a vital role, of course.

https://romanceloversite.com/2020/04/09/robertas-recipes-seven-delicious-pasta-sauces/

https://romanceloversite.com/2020/04/19/robertas-recipes-seven-more-delicious-pasta-sauces/

But also in our everyday British/American dinners with meat, chicken or fish, carbs and vegetables we all appreciate a good sauce to round up the culinary experience.

Basically, there are vegetarian sauces with various flavours that you can make without any ingredients derived from meat, there are sauces using both vegetables and meaty stuff like stir-fried meat or bacon, and there are gravies based on meat, chicken or fish stock. For those, it’s enormously helpful to have gravy powder at home – Bisto, as it’s called here in Britain. How I’d been missing it during the 20 years I lived in Greece! You can, of course, make your own gravy base with beef or chicken stock and flour; but Bisto’s just so much easier…

  Cheese sauce

50g butter, 2tbsp flour, 200ml milk, 1 egg, 100g grated cheese (cheddar, edam, gouda, mozzarella…), 1tsp lemon juice, salt, pepper, nutmeg

I must admit I simply LUUUUURVE melted cheese – so, cheese sauce is one of my absolute favourites. Now never mind the calories; it’s enormously nutritious and healthy – all that calcium and magnesium and vitamin B12! Not to speak of the flavour…

Heat up the butter in a medium pot, then add the flour while whisking, then slowly add the milk. Simmer for 2-3 minutes while whisking, then add the egg, the cheese, the lemon juice, salt, pepper and nutmeg and, if necessary, some more milk or water if the mixture is getting too thick. Simmer on a low flame for 5-6 minutes until it’s got a lovely semi-thick consistence.

Goes perfectly well with pasta, rice or mashed potatoes! You can also use it, of course, in any gratin dish baked in the oven…

  Cream and mushroom sauce

50g butter, 2tbsp flour, 200ml milk, 1 egg, 150g mushrooms (tinned), 1tsp lemon juice, salt, pepper, nutmeg

A very simple and extremely delicious sauce you can serve with a vegetarian meal of carbs and vegetables, or with stir fried strips of beef or chicken or cubed bacon like my Mum always does. Either way, it’s a special treat without much hassle!

Heat up the butter in a medium pot, add the flour while whisking, then the milk; keep whisking for 2-3 minutes. Then, add the egg, the lemon juice, salt, pepper and nutmeg and stir for another minute, then add the mushrooms. Simmer on a low flame for 5-6 minutes and don’t forget to keep stirring!

If you like, you can add the fried meat or bacon, or you can pour it over your pasta or your rice as it is, for a completely vegetarian meal.

  Mustard sauce

80g butter, 1 egg, 1tsp lemon juice, 2-3tsp mustard, salt, pepper

This is a sauce very much suited to fish dishes – cooked or fried fish, with cooked, mashed or fried potatoes. My mum used to do it when I was a kid and hated fish, and it really made fish dishes so much more bearable… Of course, by now I like fish a lot better, and I love mustard sauce as much as ever!

In a small to medium pot, prepare a simple sauce Hollandaise: beat the egg and 50ml water with a whisk, then heat it up; cut the butter into slices and add them one by one while whisking. Season with salt, pepper and lemon juice and simmer on a low heat for 10-12 minutes, stirring constantly.

Then, simply add the mustard, stir well and serve with your fish!

  Now for the gravies:

Onion gravy

20g butter or 3-4tbsp oil, 1 onion, 3tsp Bisto (or 1tbsp flour and ½ chicken or beef stock cube)

One of the simplest gravies that goes with all sorts of meat, sausages or fowl, with pasta, mashed potatoes or rice, and with literally any sort of vegetables. Simply slice the onion and fry it in the butter or the oil for 2-3 minutes, (if you’ve got any jus left from frying steaks or chops, so much the better to put it in with the butter), then add 150ml water and as soon as it boils add the Bisto powder (or the flour and the stock cube); stir well with a fork and let simmer for 3-4 minutes. Ready to pour over lamb chops, macaroni and carrots, to give just one example!

  Mushroom cream gravy

20g butter or 3-4tbsp oil, 3tsp Bisto (or 1tbsp flour and ½ chicken or beef stock cube), 100ml cream, 150g mushrooms (tinned)

This is a delicious sauce to go with pork or lamb chops, steak, schnitzel or chicken. Just fry whatever meat you’re having, then take it out and put the butter or oil in the pan. When it’s hot, add the water, then the Bisto (or the flour and stock cube) and stir with a fork. As soon as it thickens, slowly start adding the cream and keep stirring; then throw in the mushrooms, lower the heat and let it simmer for 5-6 minutes.

  Whisky cream gravy

20g butter or 3-4tbsp oil, 3tsp Bisto (or 1tbsp flour and ½ chicken or beef stock cube), 100ml cream, 2stp mustard, 50ml whisky

Here’s a most lovely variation of cream gravy that my darling husband and me first tried on our holiday in – Scotland, where else?

Fry your lamb chops or your steak (or your haggis, if you’re able to obtain some), then proceed as with the mushroom cream gravy: butter or oil, 50ml water, then the Bisto and the cream. When it’s thickening, instead of mushrooms add whisky (preferably Scotch) and mustard and let simmer for 5-6 minutes – a special treat for a special evening!

  Keep enjoying your cooking, dear friends – there are so many things to discover and create in your kitchen! And do tell me about your own special sauce and gravy ideas…

  Roberta’s Recipes: Sauce and gravy ideas Sauces are a very important part of our main courses, and there are endless variations for them.

[evaknowsfood]

New Post has been published on EvaGalloway.com

New Post has been published at http://evagalloway.com/japanese-mushroom-recipes/

Japanese Mushroom Recipes

I’ve been playing around with Japanese mushrooms lately. Look at these babies! From left to right, these are White Beech Mushrooms (Bunapi Shimeji), Brown Beech Mushrooms (Buna Shimeji), Maitake Mushrooms and King Trumpet Mushrooms (Eryngii)

These are organic and grown in the United States (the ones sold in US are grown in California) and even cultivated on recyclable material with no chemicals or additives. Japanese mushroom farm at Hokto Kinoko:

About Japanese Mushrooms

I took some time to give each mushroom variety a glamor shot – these were really fun to photograph. I hope you enjoy them!

Japanese Brown Beech Mushroom

Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called “beech mushrooms” because they often grow on fallen beech trees. These have a white base and cracked, speckled brown caps white are so very pretty. Surprisingly, they have no aroma! But their texture once cooked is smooth, crunchy. Shimeji mushrooms are buttery and nutty. You must cook Shimeji mushrooms, do not eat raw. Perfect to pair with noodles! The first recipe below is my Japanese Noodles with Shimeji Mushrooms Recipe.

Shimeji Mushroom Recipes

Vegetarian Japanese Shimeji Mushroom Omelet 15 Minute Japanese Mushroom Flatbread 15 Minute Udon Miso Noodle Soup with Japanese Shimeji Mushrooms Japanese Noodles with Shimeji Mushrooms Recipe Truffled Potatoes with Shimeji Recipe Shimeji Mushrooms with Aburage Miso Soup Recipe Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe Steak with Shimeji Mushrooms Recipe

Japanese Bunapi Shimeji Mushroom

These are called “white beech mushrooms” and “Bunapi” is actually a Hokuto trademark – they bred this particular mushroom from the Buna Shimeji (above) for its smooth, ivory color. It tastes very similar to the Buna Shimeji, and any recipe above will work for Bunapi.

Japanese Maitake Mushroom

According to Kimiko Barber, in Japanese, these mushrooms are called “dancing mushrooms.” When these mushrooms move in a gentle breeze, they resemble coral dancing in the current. It’s scientific name is Grifola frondosa and also known as Hen of the Woods. It’s a sturdy mushroom and holds its shape in a quick stir-fry and very pretty in soups with its swirls and curls floating. The taste is rich, earthy, woodsy and its texture is crisp/firm.

Maitake Mushroom Recipes:

Warm Maitake Pasta with Citrus Soy Dressing Steak with Creamy Whisky Mushroom Sauce (use Maitake mushrooms) Seared Maitake Mushrooms Maitake Sea Bass Recipe Maitake Mushroom & Asparagus Stir Fry Recipe Maitake and Beech Mushrooms with Simmered Tofu on Sesame Rice Recipe Cauliflower Steaks with Maitake in Brown Butter Sauce

Japanese King Trumpet (Eryngii) Mushroom

These are my favorite Japanese mushrooms, I love their hearty, meaty texture and sometimes I even use these mushrooms as a meat substitute. I like to slice these mushrooms into 1/4-inch slices and then pan fry them with a little butter, mirin and soy. (I’ll post a recipe up later this week)

King Trumpet mushrooms are sweet, mild and buttery. Its stem is thick, robust and the Eryngii is related to the common Oyster Mushroom. In fact, sometimes, they are known as King Oyster Mushrooms. The ones shown here are about 3 to 4-inches tall and its base is 3/4-inch in diameter. Big boys!

Ian Garrone shows you in a short video clip what to look for when buying King Trumpet mushrooms. He also says their taste is similar to abalone – and I totally agree!

King Trumpet Mushroom Recipes

Teriyaki Mushroom Sauce with Grilled Salmon 10-Minute Shrimp and Mushroom Thai Curry Arctic Char with King Trumpet Mushrooms and Lemon Butter Sauce Recipe Roasted King Trumpet Mushrooms Recipe Teriyaki King Trumpet Mushroom Recipe King Oyster “Scallop” Bowl

===

Do you have a great mushroom recipe? Let me know in the comments!

  The post Japanese Mushroom Recipes appeared first on Steamy Kitchen Recipes.

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[appliancehouse]

New Post has been published on Appliance House

New Post has been published on http://www.appliancehouse.co.uk/blog/rich-guinness-steak-stew-creamy-champ-st-patricks-day-covered/

AMAZING Rich Guinness And Steak Stew PLUS Creamy Champ. We Have St Patricks Day Covered!!

To celebrate St Patricks Day we bring you a perfect combination of flavours; Rich Guinness And Steak Stew With Creamy Champ. This duo work so well together. If you fancy creating the most delicious dish ever then you must follow the recipes below, they’re packed full of flavour, they’re really easy to make plus the ingredients used in these tasty recipes are cheap to buy too making it an all round winner!

Champ is traditionally served with a well in the middle of the mash and a knob of butter melting in the well. Although Champ is delicious served on it’s own it tastes even better teamed with a bowl of Rich Guinness & Steak Stew. Give this dish a try and celebrate St Patricks Day from the comfort of your own home. Don’t forget to enjoy it with a nice cold glass of Guinness too of course!

Ingredients

5 Slices dry cured smokey bacon, cut into small pieces

1.3kg Stewing steak, cut into 2-inch pieces (Chunk works well too)

2 Large Onions, chopped

4 Cloves garlic, crushed

1 (440ml) Can Guinness (Or Other Dark Beer)

3 Tablespoons tomato puree

4 Sprigs fresh thyme or rosemary

3 Carrots, chopped (approx 1-inch pieces)

2 stalks celery, chopped (approx 1-inch pieces)

1 Teaspoon brown sugar

350ml Chicken stock

Salt & Pepper to Taste

Method

Add the bacon pieces to a pan and fry over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Transfer the bacon to the slow cooker but keep the bacon fat to one side.

Season steak cubes generously with salt and black pepper to taste. Turn heat to high and sear the pieces in the hot bacon fat for a few minutes. Add the steak to the bacon in the slow cooker.

Over a medium heat cook the onions in the remaining bacon fat until soft, add the garlic and cook for a further minute being careful not to burn the garlic. Pour the Guinness into the pan, bring to the boil and stir well, scraping up any food from the base of the pan as this will add to the flavour. Simmer on high for 1 minute.

Pour the onions, garlic and beer into the slow cooker. Stir in tomato paste, thyme/rosemary sprigs, carrots, celery, sugar, a little black pepper, and enough chicken stock to cover. Stir well.

Cook on low in a slow cooker for 6-7 hours. Towards the end of cooking you may want to thicken the sauce. Simply remove the lid, add a little cornflour (1 tbsp) mixed with water to form a runny paste then add to the stew, mix well and continue to cook without the lid on high for 30 minutes.

Discard the thyme/rosemary sprigs and add salt and pepper to taste.

Best served in warm bowls alongside traditional Creamy Irish Champ.

Author Tip. 

Also tastes great cooked slowly in the oven and topped with a puff pastry lid. Mushrooms are a great addition to the stew too.

Ingredients

1kg Potatoes, peeled and halved (Rooster variety work well)

240ml Whole milk

1 Bunch spring onions, finely sliced

60g Unsalted butter

Salt and freshly ground black pepper to taste

Method

Place the potatoes in a large pan of boiling water, bring back to the boil then set to a simmer & cook for approx 20 minutes or until the potatoes are tender. Drain the potatoes well and set aside.

In a separate saucepan add the milk & the spring onions. Gently heat over a medium heat for a few minutes until warm.

Mash the potatoes with the butter and salt and pepper to a smooth consistency. Pour in the warm milk & onions and stir well. Add more salt and pepper if desired. Serve immediately in warmed bowls.

Recipe inspired by allrecipes.com

Patrick was a 5th-century Romano-British Christian. He was actually born in Britain in 400AD but it was during his teenage years that he was kidnapped by Irish pirates when he was only 16. For 17 years he was held captive and worked as a shepherd. It was during this period of his life that Patrick found God and escaped to the Irish coast and returned home. He eventually became a missionary & bishop in Ireland. Legend has it that Patrick died on 17 March; over the following centuries he became Ireland’s foremost saint and every year on the 17th March is has become customary to raise a glass and celebrate St Patrick.

St Patrick’s Day parades began in North America in the 18th century, amazingly, these celebrations only spread to Ireland during the 20th century! St Patricks Day celebrations often involve festivals with folk music and dancing where the participants and spectators opt to wear green or shamrocks. The official holiday colour was actually blue, however, over the years and for good reason green prevailed; Ireland is often known as the Emerald Isle, the National flag supports a green stripe and of course, the lucky shamrocks are green too! During the festivities in years gone by it was tradition to toast St Patrick and Ireland with the ‘drowning of the shamrock’; a shamrock was placed in a glass of whisky or beer before drinking. Today, the shamrock is more commonly used as a symbol for good-luck.

Happy Saint Patricks Day Everyone!

[dusudaunord]

La Poutine Week 2017 Preview

If your New Year’s resolutions haven’t gone completely off the rails yet, I applaud you, but feel sorry for you, because they are about to. Get those extra hours of cardio in while you can because La Poutine Week is upon us and is about bring you and your cravings for cheese curds to your knees. From February 1 to 7, Montréal gets set to celebrate our unofficial-official national dish… poutine!

Techniquement les meilleures poutines. Soyez un bon citoyen et votez pour votre poutine favorite du 1er au 7 février! #SemaineDeLaPoutine

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 24 Janv. 2017 à 8h39 PST

If you haven’t heard, La Poutine Week is a weeklong food festival for foodies to celebrate and indulge in Québec’s most famous dish: poutine. Fifty restaurants around Montréal (100 throughout the province of Québec) will be participating and offering their renditions of poutine—that encompass much more than just fries, cheese curds and gravy. Restaurants will be featuring signature versions of poutine inspired by their cuisine types, bidding for awards that include “The Judge’s Choice”, “The Most Original Poutine” and “The Most Popular Poutine”.

Pour some GRAVY on me! The 5th edition of #LaPoutineWeek is coming soon …

Une vidéo publiée par La Poutine Week 2017 (@lapoutineweek) le 27 Déc. 2016 à 7h21 PST

As tempting as it may sound “poutine-hopping” around the city may not be possible for everyone, but luckily for you, this year, the poutines can come to you! La Poutine Week has teamed up with Foodora, a food delivery service to offer on-demand poutine from select La Poutine Week participating restaurants. Pro tip: use promo code POUTINE and receive a $10 discount if you’re a new customer placing an order of $20 or more.

2017’s edition of La Poutine Week marks the fifth year of this gluttonous food festival that has seen versions in other cities across Canada as well as other countries such as Australia, Brazil, New Zealand, France and the United Kingdom.

The annual growth of La Poutine Week greatly benefits the participating restaurants as well as the community.

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 7 Févr. 2015 à 12h01 PST

Co-founder Thierry Rassam explains: “When we first began La Poutine Week our mission was, and still remains, to help stimulate businesses in cities based on this fun, delicious, and adventurous idea.” He adds, “Each year, every participating restaurant has greatly benefited from our festival as many restaurants have been known to run out of food and make record sales during La Poutine Week! This surge in sales is especially important during the historically quieter winter months”.

Na’eem Adam, the other co-founder, continues: “The popularity and consistent growth behind La Poutine Week also stems from the fact that is more than just a food festival. We have technically become the best and only platform out there that provides foodies with an opportunity to seek out the very best poutines that their city has to offer. We are a real and deciding factor in finding the best poutines in our province.”

To whet your appetites, here is a sneak peek at what you can look forward to during this year’s La Poutine Week!

Here’s a little sneak peek of @chefptitcreux masterpiece! #lapoutineweek

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 23 Déc. 2016 à 14h01 PST

Le P’tit Creux de Plateau – Le P’tit Creux

Quebec’s classic poutine recipe takes a Haitian twist – plantains instead of fries, creamy tarragon sauce instead of gravy, garnished with “pikliz” (coleslaw), accompanied with griots.

Bar Terrasse La Cabane du Portugal – “Le PORC-tugais”

Golden fries covered with marinated pork fillet (bifana), bacon, scrambled eggs, cheese curds and chorizo sauce.

GrillinGo – “GrillinGo Poutine”

Beer encrusted fries, rosé meat sauce, and parmesan shavings.

Deville Dinerbar

Chicken-fried beef ribs with honey and whisky glaze.

Reuben’s Deli & Steakhouse

Texas BBQ brisket and bacon cheddar tater tot poutine

Le Gras Dur – “La Poutine Cheeseburger”

Fries, cheese curds, pepper sauce, cheddar cheese, cheeseburger sauce, minced C.A.B. ground beef and fried onion rings

Chez Chose – “La Pêcheresse”

Fries, Sept-Îles shrimp, seal tataki, béchamel sauce, jalapenos, cheese curds, house smoked char, coleslaw made with lobster oil.

La rôtisserie portugaise @mapoulemouillee nous fait saliver avec leur poutine “Bon, les portugais font de la poutine”! #LaPoutineWeek

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 9 Janv. 2017 à 9h46 PST

Ma Poule Mouillée – “Bon, les portugais font de la poutine.”

House fries, barbecue-cooked chicken, chorizo, cheese curds, São Jorge cheese and homemade poutine sauce.

La rôtisserie portugaise @mapoulemouillee nous fait saliver avec leur poutine “Bon, les portugais font de la poutine”! #LaPoutineWeek

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 9 Janv. 2017 à 9h46 PST

Le Smoking BBQ – “La Redneck”

Homemade fries, fresh cheese curds, Le Smoking BBQ cheese curds (crispy coated), homemade poutine sauce, caramelized onions, 18-hour applewood-smoked beef, 8-hour homemade-spiced pork belly, homemade BBQ sauce and salsa criolla (Argentinian-style marinade).

Grillades Da Silva – “Poutine Alentejana”

Portuguese-inspired poutine: pork paprika-and-clam-spiced filet mignon, topped with veal juice and white wine sauce.

Medley Simple Malt – “Poutine à la Dubbel”

Homemade fries, Saint-Guillaume cheese curds and beer sauce. Available in regular format or in a pitcher.

Pub BreWskey – “La Big Easy”

Buttermilk fried chicken, cheese curds, smoked corn, peas, Fresno peppers, pickled tomatoes, sour cream, beef stock and beer sauce. All served on a mix of Yukon Gold and sweet potato fries, accompanied with house jalapeño cornbread.

Broue Pub Brouhaha – “Colonel Hathi’s Poutine”

House fries, curry and kaffir lime leaf poutine sauce, Vietnamese pork and shrimp dumplings, and cheese curds.

A true beauty “La Bella” made with braised cipollini onions, porcini mushroom, gravy, homemade vegan cheese curds (cashew based) and Yukon gold fries. #LaPoutineWeek – From @lolarosacafe

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 4 Janv. 2017 à 10h29 PST

Lola Rosa – Café “La Bella”

Braised cipollini onions, porcini mushroom gravy, homemade vegan cheese curds (cashew-based) and Yukon gold fries.

Poulet Bronze – “Poutine au poulet”

Fries mixed with cheese, spices and fried chicken breast topped with special poutine sauce.

La Champagnerie – “Poutine Waghyu Philly Steak façon Champagnerie”

Beef wagyu, fried mussels, Gruyère cheese, onions, roasted peppers, Gruyère sauce, cheese curds and foie gras.

Brasseurs Crescent – “Poutine Choucroute à la bière brune de 3 Brasseurs Crescent”

Fries in garlic sauce, 3 Brasseurs brown beer sauce, 3 Brasseurs braised sauerkraut, sliced frankfurt sausage, diced mettwurst sausage, shredded strips of grilled black forest ham, fried gherkins, garnished with parsley.

Le Trèfle – “Bhuntàta”

Bites of fish and chips in homemade colcannon soup, and aged cheddar cheese.

This “Portuguese Poutine” looks absolutely delicious 🧀 Available from February 1st to February 7th exclusively for @lapoutineweek #LaPoutineWeek #TabernaMTL #Poutine #Quebec #ComfortFood #OldMontreal #MTL #RosePR

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 18 Janv. 2017 à 5h38 PST

Taberna – “Portuguese Poutine”

Fries, grilled piri-piri chicken and chouriço, curd cheese, São Jorge cheese.

The chickpea fantasy… Meet the one and only “Hummus Poutine” from @bironahummus. Only for #LaPoutineWeek!

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 28 Déc. 2016 à 13h44 PST

Birona Hummus Bar – “The hummus BBQ poutine”

Homemade hummus on a bed of tasty potatoes and cheese curds.

Un désire soudain vous envahit? Voici la “Poutine au poulet grillé Campo” de chez @campomtl #LaPoutineWeek

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 23 Janv. 2017 à 13h39 PST

Campo – “Campo’s grilled chicken poutine”

Grilled chicken, homemade fries, fresh cheese curds, São Jorge cheese, homemade chicken sauce, chouriço chips

Êtes-vous un grand mangeur de poutine? Dans le cadre de @lapoutineweek, nous vous proposons une délicieuse poutine à partager. Vous ne voulez pas manquer ça! Téléchargez l’application sur leur site web. #LaPoutineWeek #brasseurmtl #poutine #food #foodie #resto #restomtl #restobar

Une photo publiée par Brasseur de Montréal (@brasseurmtl) le 18 Janv. 2017 à 13h03 PST

Brasseur de Montréal – “La Poutine Royale”

Poutine Royale for two: braised boar shank, duck leg confit, Black Watch beer sauce with foie gras (made with shallots, rosemary and blueberry jam).

@notreboeufdegrace nous met l’eau à la bouche avec leur “Croque-Poutine-De-Grâce” agencé de frites coupées maison, oignons caramélisés, piments jalapeños, croquettes maison farcies de dates Medjool, fromage de chèvre, herbes, et une sauce poutine végétarienne. 🧀 #SemaineDeLaPoutine #NotreBoeufDeGrâce

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 24 Janv. 2017 à 13h15 PST

Notre-Boeuf-De-Grâce – “Croque-Poutine-De-Grâce”

House cut fries, caramelized onion, jalapeño, house croquettes stuffed with medjool dates, goat cheese and herbs, house vegetarian gravy.

Taverne F – “La Poutine Bitoque”

Beef sirloin seared in thyme and garlic olive oil, egg sunny side up, white wine sauce, homemade fries, São Jorge cheese and fresh cheese curds.

Burger Bar Crescent – “Poutine a la Bourguignon”

Classic poutine topped with beef bourguignon (braised beef, red wine, pearl onions, bacon and porcini mushrooms)

Have you tried our award winning poutines? Voted best in Montreal during La Poutine Week! — Venez essayer la meilleure poutine à Montréal tel que voté pendant La Poutine Week! #dirtydogs #eatdirtydogs #montreal #mtl #plateau #poutine #foodporn

Une photo publiée par Dirty Dogs (@eatdirtydogs) le 16 Oct. 2015 à 5h08 PDT

Dirty Dogs – “The PIG Mac”

Fresh-cut fries, cheese curds, homemade Dirty Dogs gravy, topped with homemade 4-cheese mac and cheese, a signature 8-hour slow-cooked pulled pork and Dirty Dogs BBQ sauce.

What! Meet “The Birdbar Poutine 2.0” from @lebirdbar only for #LaPoutineWeek! by @arose_pr

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 6 Janv. 2017 à 16h16 PST

Le Bird Bar – “Birdbar Poutine 2.0”

Classic poutine topped with popcorn-fried chicken, pickled jalapeño and corn, fried onions, wagyu pogo slices, tomato chutney, spicy mustard sauce and frito crunch.

MESSAGE IMPORTANT: N’oublier pas de manger la poutine “Monsieur Tajine” à #LaPoutineWeek du 1er au 7 février! Fait par la talentueuse @labluesy au renommé @restobarmonsieur seulement pour #LaPoutineWeek.

Une photo publiée par La Poutine Week 2017 (@lapoutineweek) le 11 Janv. 2017 à 7h05 PST

Monsieur Restaurant + Bar – “Monsieur Tajine poutine”

Classic poutine topped with braised and shredded local chicken, confit lemon & green olive gravy, curd cheese, coriander and fried shallots.

Bistro Laurentien La Coupole

Yukon gold Ferme Valupierre potatoes cooked in duck fat, cheese curds from La Fromagerie Champêtre, pulled Québec grain-fed braised veal and natural gravy.

Paulo et Suzanne – “The Angus Southwest Sub-poutine”

Poutine with pepper sauce, Angus ground beef, Philly steak, sliced cheese, cheese curds, fried onions and mushrooms. Garnished with southwest sauce and pico de gallo.

Vices & Versa – “Poutine Trad”

Meatball stew poutine, crispy pork rinds and marinated beets.

For more information regarding La Poutine Week, please visit http://ift.tt/1aKdqZU

Up next:Where to eat a classic Montréal poutine

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