Poutine, a common Canadian dish that originated in Quebec, is one of life’s decadent comfort foods. A rich hot gravy is poured over french fries and delectable cheese curds. The crisp fries get coated in gravy and the curds start to melt into a creamy, dreamy mess. It is textural heaven.
I posted a traditional recipe here, but this version with Guinness Gravy is out of this world.
Chicken stock is used here in place of beef stock, which makes the gravy lighter in appearance than the usual recipes, but the flavor is really wonderful with that terrific kick from the Guinness.
4 cups french fries (I used a mixture of steak fries and thin fries found in the freezer section)
1/2 cup cheese curds
Guinness Gravy (recipe follows)
1. Make french fries or heat frozen fries according to package directions.
2. Plate hot fries and top with cheese curds. Pour the gravy over the top. Serve immediately.
2 tablespoons butter
1/4 cup onion, minced
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1 cup chicken stock
1 cup Guinness Draught Beer
salt and pepper to taste
1. In a large saucepan, melt the butter over medium heat. Add onions and cook for 5 minutes or until translucent. Stir in the mustard.
2. Mix 1/4 cup of the stock with the cornstarch. Set aside.
3. Slowly stir the remaining stock and the Guinness into the onions. Stir in the cornstarch mixture and continue to cook, stirring frequently, until the gravy comes to a boil. Reduce heat slightly and simmer until it just starts to thicken. The gravy should be on the thinner side. Season to taste.
Recipes from Food For My Family
Shut Up And Dance.
Okay, why not?
Meet The Blue are an Electro/Indie duo from Limerick, Ireland who currently reside in Toronto, Canada. I bet they would like this fusion Poutine.