Welcome to Forking Up - Have Some Forking Poutine

Welcome, to the end of my quarter life crisis. If you're here, for the first post, it's probably because you know of my other blog, Quarter Life Crisis Cuisine. As I became more and move involved in blogging, I realized that this name had a shelf life, and as I am now much closer to 30 than 20, I knew a change needed to happen soon. Not only that, but it was pretty fucking* hard to remember.

I even got new hair!

Plus, it very much was a food blog, and I found myself wanting to do a little more than that. And thus, Forking Up was born. A place where I can do what I want, for as long as I want, with food writing and beyond.

So here we are, my new blog. I won't be abandoning QLCC (I have a solid following there, and I know everyone won't transfer over here overnight), but I will be focusing my efforts here a bit more. This blog starts with my real name (Ashley) and photography that's a bit better than when I first started food blogging.

Early recipe, what even is this poop soup?

The concept is the same: If I can do it, you can do it. I'm a Millennial with big dreams** and a tiny budget. I taught myself how to cook. If you want easy, budget-friendly recipes, you've come to the right place.

And now, here's some fucking poutine. The dish that sounds vulgar but tastes amazing. I thought it was a fitting start to a new blog. Sure, a cake or cookies would be more Pinterest-able and start me off on a more popular foot, but I'm not huge on baking. I'm more of a cooking kinda gal.

Poutine with Mushroom Gravy

For the Fries:

• 3 large Russet potatoes, cut into wedges
• 3 tbsp olive oil
• 2 tsp sea salt
• 1 tbsp herbs de Provance

For the Gravy:

• 2 cups mushrooms, sliced
• 1 cup red wine
• 1/4 cup onion, diced
• 1 tsp chopped rosemary
• 1 tbsp fresh parsley, chopped
• 3 cups chicken broth
• 3 tbsp butter
• 3 tbsp flour
• salt and pepper, to taste

The Rest

• 1 cup cheese curds (if you can't find them, use mozzarella or a mild cheddar cut into bits)
• 1 green onion, sliced

-Preheat the oven to 350 degrees F.

-Let the potato wedges soak in a water bath for 30 minutes to one hour. This will help ensure they are crispy by drawing out some of the starches. Pat dry, and toss with the olive oil, salt, and herbs.

-Place the wedges in a single layer on a cookie sheet that's been lightly sprayed with cooking spray. Cook for 20 minutes, turning once halfway through. For the last five minutes, turn the oven up to 400 for extra crispiness.

-While the fries are cooking, make the gravy. Begin by warming the olive oil in a large saucepan over medium heat. Add the onions, and cook until translucent. Add the mushrooms and cook for five minutes, stirring occasionally.

-Add the wine and cook until reduced by half. Add the chicken broth and bring to a simmer. Add the herbs.

-Create a paste with the butter and flour, and stir into the gravy. Let simmer until thick.

-To assemble the poutine: pour the gravy over the wedges, and top with the cheese curds and green onion slices. Serve hot, once the cheese curds have melted slightly.

Naked poutine. Scandalous.

*PS. I'm going to let myself swear here. I know that opens myself up to criticism from people who don't like swears, but I'm deciding not to care. I swear on occasion.

**As of next year, I''ll be a published author. I CAN'T EVEN BELIEVE IT!!!