Poutine in the New York Times [blog]

Dave — Sat, 12 Dec 2009 16:58:46 +0000

Friend of the blog Ronna Mogelon and her excellent Poutine Chronicles, a blog about the search for the perfect poutine, got a hat tip in the New York Times yesterday. In a post entitled Getting Beneath the Gravy in the Diner’s Journal, The New York Times Blog on Dining Out, Kim Severson writes:

If you need to learn more about poutine – and really, who doesn’t? – Diner’s Journal suggest spending a little time with Ronna Mogelon and her Poutine Chronicles.

The nuances of the French-Canadian dish built from gravy, cheese curds and French fries are myriad. Does it taste better on a plate or in a foam cup, which allows the dish to stay melty and warm to the last bite. Should poutine be tarted up with foie gras? And does poutine have a season? (Apparently yes.)

Ronna is also the creator of the famous fauxtine cake, featured previously on Portland Poutine: Let Them Eat Poutine.

Let Them Eat Poutine

Dave — Sun, 22 Nov 2009 15:33:14 +0000

The perfect dessert after a meal of poutine, no?

The creator of this amazing cake is artist, writer, animal lover, nature lover, cake baker, foodie, avid maker of artist trading cards (ATCs), and blogger, Ronna of Ontario, Canada.

The “french fries” are Sara Lee pound cake cut into fry shapes and toasted. The “cheese curds” are made out of white chocolate and the “gravy” is dulce de leche.

For more photos read the rest: Faux Poutine Cake, at Ronna’s fantastic poutine blog: Poutine Chronicles.

Via Delicious Poutine

Portland Poutine » Fauxtine

Poutine in the New York Times [blog]

Let Them Eat Poutine