This meal is hosted.
I’m checking out the Sunday brunch menu at Napa Valley Grille which includes all kinds of yumminess, but honestly, I can’t stop thinking about their brunch poutine. You may remember me talking about this Canadian staple with Sandra Oh – French Fries, Brown Gravy, and Cheese Curds. I grew up in NJ, where “disco fries” were a thing – but that involves American Cheese. Breakfast poutine is definitely elevated.
The restaurant’s chef Adrian Vela is kind enough to share the basic recipe. They batter their french fries, allowing them to stay crispy once the gravy is poured on top. The beef gravy that they make in-house consists of demi glaze (red wine and veal stock) and a small amount of roux (equal parts butter and flour). They get their cheese curds from a local cheese monger (Emiliano Lee from Farm Shop Cheesemonger).
Normally, they don’t come with oxtail on top, but I’m getting a special off-menu order!
To balance out the poutine, I’m also ordering this Kale Salad. It is probably one of the best I’ve had, and you all know I eat a lot of them. There’s something about the simplicity of the ingredients (chicken, rum raisins, toasted almonds) plus just the right amount of Lemon-Parmesan Vinaigrette. The greens are just the right size, too.
More greens in the form of fried brussels sprouts and a runny, poached egg on top.
And speaking of eggs, Abe enjoys a Frittata in a Mini Cast Iron Skillet. Inside are California wild mushrooms, smoked Sardo cheese, and caramelized pearl onions.
Their french toast definitely counts as dessert – it comes with Nutella, powdered sugar, and lots of maple syrup.
But back to that breakfast poutine! The recipe (without the oxtail) is below. Add an egg on top for some yolk action.
Recipe courtesy of Napa Valley Grille Restaurant
- 1 tablespoon of butter
- 1 tablespoon of flour
- 12oz of beef stock
- French Fries
- 12 oz of vegetable oil
- 4oz of hand cut French fries or store bought tator tots.
- In a sauce pot reduce beef stock until 4oz are left.
- Add the butter to a separate sauté pan and melt it. Once the butter has melted add the flour, cooking until it begins to smell like hazelnuts. Once the flour is cooked add in the reduced stock and move around the flour and butter mixture until all the stock is absorbed. Your consistency should be thin, like turkey gravy.
- In a fry safe pan add oil and, using a candy thermometer, allow to reach 350 degrees F. Once your oil is hot, slowly add in the French fries and cook until crispy.
- Remove your fries and place on a paper towel layered plate.
- Once your fries have cooled a bit, add them to a bowl, pour gravy over them and top with cheese curds.
- Put in your microwave for 20 seconds and your poutine is set to go.
- Optional: Top with braised meat (like oxtail) or add a poached egg on top with some sour cream.