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Chef Josh Henderson & Street Foods

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Cheddar-Parmesan Poutine
By Josh Henderson, Skillet Street Food, Seattle

These French fries are a playful spin on a Quebecois favorite – lightened up with canola oil.
Traditionally made with cheese curds, poutine in this recipe features cheddar and Parmesan
instead for sharper flavors.

• 4 Russet potatoes, peeled and sliced into uniform
• sticks
• 1 cup sharp cheddar cheese, grated 250 mL
• 1 cup Parmesan or grana padano cheese, grated
• 250 mL
• 2 cups poutine gravy (see recipe below) 500 mL
• 3 Tbsp chopped fresh dill 45 mL
• 3 Tbsp chopped fresh flat leaf parsley 45 mL
• 3 Tbsp chopped fresh sage 45 mL
• 5 cups canola oil 1.25 L
• 1/4 tsp salt 1 mL
• 1/4 tsp pepper 1 mL

1. Soak cut up potatoes in cold water overnight. Before deep-frying, remove potatoes from
water and pat dry.
2. Using deep-fryer, heat canola oil to 375 °F (190 °C). Deep-fry for 8-10 minutes or until lightly
golden. Remove fries from fryer and drain on paper towels.
3. If necessary, in saucepan, reheat 2 cups (500 mL) poutine gravy and set aside.
4. Return fries to deep-fryer and fry for additional 3-5 minutes or until golden brown. Remove
from fryer to stainless steel bowl. Add gravy, cheese and herbs. Stir gently to combine. Season
with salt and pepper. Serve.

Yield: 4 servings. Serving Size: 1½ cups (325 mL) poutine.

Poutine Gravy
By Josh Henderson, Skillet Street Food, Seattle

• 3/4 cup diced yellow onion 175 mL
• 2 Tbsp diced carrot 30 mL
• 2 Tbsp diced celery 30 mL
• 2/3 cup canola oil 150 mL
• 1 Tbsp chopped sage 15 mL
• 1/2 tsp tomato paste 2 mL
• 1/3 cup all-purpose flour 75 mL
• 4 cups beef stock 1 L
• 1 Tbsp Worcestershire sauce 15 mL
• 1 tsp chopped garlic 5 mL
• 1 Tbsp chopped rosemary 15 mL
• 1 tsp salt 5 mL
• ½ tsp pepper 2 mL

1. In large saucepan, sweat onion, carrot and celery in canola oil over medium heat until they
are slightly caramelized. Stir frequently. Add sage and tomato paste and sauté for 1-2 minutes.
2. Sprinkle vegetable mixture with flour and combine to form roux. Heat for about 30 seconds.
Add stock, Worcestershire sauce and garlic. Simmer for 35 minutes.
3. Season with rosemary, salt and pepper. Simmer for additional 10 minutes. Using immersion
blender, purée gravy. Leftover gravy can be frozen for future use.

Yield: 5 cups (1.25 L). Serving size: 1/2 cup (125 mL).

Kale Salad with Hazelnut-Balsamic Vinaigrette

By Josh Henderson, Skillet Street Food, Seattle

This refreshing salad is packed with flavor and nutrition. Kale has antioxidant and anti-inflammatory properties while canola oil provides omega-3 fat and vitamins E and K.

• 4 cups chopped kale 1 L
• 2 Tbsp chopped, toasted hazelnuts 30 mL
• 2 Tbsp dried cranberries 30 mL
• 2 Tbsp blue cheese crumbles 30 mL
• 1/4 cup flat leaf parsley, whole leaf 60 mL

Hazelnut-Balsamic Vinaigrette
1/3 cup balsamic vinegar 75 mL
1 Tbsp water 15 mL
2 tsp Dijon mustard 10 mL
1/2 tsp salt 2 mL
1 shallot, minced
1 clove garlic, minced
1 Tbsp fresh chopped thyme 15 mL
1/2 tsp black pepper 2 mL
1⁄4 cup crushed, toasted hazelnuts 60 mL
1/2 cup canola oil 125 mL

1. In large bowl combine, kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.
2. To prepare Hazelnut-Balsamic Vinaigrette: In medium bowl, combine balsamic vinegar,
water, Dijon mustard, salt, shallot, garlic, thyme, pepper and hazelnuts. Using immersion
blender, combine ingredients and slowly add canola oil until emulsion forms.
3. Add vinaigrette to kale salad, toss and serve.
Yield: 4 servings. Serving Size: Just over 1 cup (250 mL) salad.

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