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Le Chic Shack in Old Quebec is one of those trendy Burger joints aka gourmet fast food. In the old part of Quebec City, I found it pretty difficult to find a reasonable priced meal for dinner. That and it was too bloody freezing to take more than half an hour to look around at whats good. We eventually stumbled upon le Chic Shack and after checking out the menu it seemed like a decent place to dine in. Like a Fast Food eatery, you order at the register. Menu is painted on the walls, along with menus at the tables and at the register. We weren’t particular hungry so opted for smaller, lighter options.

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As you can see they add stickers to their dishes, this particular burger at le Chic Shack is called the La Chic Poulette, which includes Grilled chicken breast, cheddar, arugula, red onion, tomato, pickles, remoulade and brioche bun. The bun here is a tad well done, but crunchy it is. The chicken is well cooked, not tough like some grilled chicken can be and the dressing is much needed otherwise it’d be a big too dry for my liking. Overall, it’s a great little burger but definitely on the pricier side of things at $11.

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Pardon my memory but I believe this was the Le Shack aka Beef, Gruyère cheese, Red-ale braised beef, tomato, pickles, red onion and horseradish aioli with their brioche bun. The cheesy goodness on the beef is mouth watering. I love it. A typical burger but made to near perfection. $11

You can order chips as a side, $4 for small or $6 for large with a choice of normal or sweet potatoes. I’m not a big fan of sweet potato fries because they are commonly too soft and not crunchy enough for me to consider them chips, so it’s more than likely I’ll order normal potato fries. The fries here are salted well, not too much. Some places will over season chips with their salt and it’s a majorly off putting. The chips here are nice and crunchy, and just the right size. I love crispy chips and here they are done reasonably well.

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Being Quebec, I couldn’t not order their poutine. What they call La Fumee is basically their thick cut chips mashed slightly (crispy still) accompanied by smoked meat, chic sauce, cheese curds, swiss cheese, pickled onions and fresh herbs. Their sauce is this kinda sweet, mayonnaise like sauce. I loved their chunky bit crispy chips and eating them with the smokey tender meat and stringy cheese it just works well together. Looking at it, you may think for $11 + tax, it isn’t worth it but I can say it is very satisfying because of all that starch, carbs and protein. Adding just a little bit of tabasco, as you do, is all that is needed to liven up what is already a great meal.

Impressions

I liked Le Chic Shack for what it is, serving burgers with interesting ingredients and some sourced locally and of course, great tasting! I do recommend it, probably more so for lunch. I prefer their poutines to their burgers but that’s just a personal preference because I love me some chips (Potato head)

Le Chic Shack on Urbanspoon

Le Chic Shack
15 Rue Du Fort
Quebec QC G1R3Z8

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Around my holiday break I wanted to try making something with potatoes. Something crunchy, and yet not too fattening (as least fattening as potatoes can be), so I thought about sweet potato fries. Sweet potatoes are regarded as the healthier option but the difference is actually not too large as you might have heard. I read about the difficulties people have with making sweet potato fries crispy since they have a higher water content, so they tend to sag a bit unless you try deep frying it. Me, trying to avoid any heavy oils, and particularly deep frying anything, I wanted to grill/oven bake them. They certainly are very difficult to crisp up but other than that, they turned out decent enough for a side dish.

I found this recipe from the Food Network by Paula Deen. The original recipe as noted by the comments appears to be way over salted, luckily having read the comments I stuck by that and divided it by 4.

Baked Sweet Potato Fries (Food Network)

Ingredients
Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
1 tablespoon House Seasoning (recipe follows)
1/2 teaspoon paprika

House Seasoning:
1/4 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Method
1. Preheat oven to 230 degrees C. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat.

2. Mix house seasoning ingredients together and store in an airtight container for up to 6 months.

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3. Sprinkle potatoes with House Seasoning and paprika.

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4. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.

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5. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

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Impressions

Baking sweet potato fries requires a lot more time than I imagined, simply because you need to keep flipping these around so that the entire chip crisps up. Otherwise you’d find that only one side is “crispy” (aka just slightly firmer in my case) and the bottom side is like a baked potato. Then, you have to consider the air temperature when turning the fries around as you would lose a lot of heat. So bear that in mind.

As you may see, the fries were a bit on the floppy side but nonetheless the flavour of the fries was decent. I think I may have added too much black pepper to my seasoning. Probably I would have added let’s say 1/5 cup or about there instead, and maybe sprinkled a bit more paprika and used a tad of chicken salt to replace the regular salt I used.

Keep in mind too, that only a very small amount of oil is needed for the seasoning to stick as then you may end up with wet potatoes that won’t evaporate in time. I enjoyed the process though don’t get me wrong, but I’m still searching for that perfect recipe.

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