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Author: Francine Lizotte
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by Francine Lizotte
- appetizer
- breakfast
- brunch
- Canada
- creton maison
- homemade creton
- lunch food
- meat spread
- meat spread for lunch
- pork spread
- province of Québec
- québec
- Québécois cuisine
- traditional québécois dish
- Appetizers
- Canadian cuisine
- Hors d'Oeuvres/Antipasto/Canapés/Dips/
- International
- Low Sodium
- Pork
- Québécois cuisine
- Sandwiches
I’m originally from Montréal and as a young woman I moved to Toronto and spent the biggest part of my life living there. Every time I went back to Québec visiting family and friends, I wanted to satisfy some of my food cravings… let me explain.
The Province of Québec is mostly French speaking and the culture is quite different from the rest of the country which is English. When it comes to food, Québécois cuisine is noticeably distinct from other provinces although the differences today seem much less apparent than they were in the 80s.
Back to my cravings…
When planning a trip to Montréal, I usually had a list of food that I was looking forward to enjoying again. Life was busy and I couldn’t go back to Montréal for several years and this gave me the idea that I should start making my own Québécois cuisine. Now that I live on the West Coast, I’m glad I took the initiative of making the favorite dishes that I grew up with and can enjoy them whenever I have the craving.
What I am sharing with you today is Creton Maison which is a typical Québécois dish served mostly for breakfast. It’s a meat-spread/pâté people enjoy on toast, croissants or bagels with yellow mustard. It’s obviously not your typical toast and jam fare and definitely a different way to enjoy the first meal of the day. You can also enjoy it for lunch between slices of bread, pita or tortillas with tomatoes, lettuce and of course yellow mustard.
It’s definitely cheaper to make this Creton at home than to fly to Montréal or Québec City and enjoy it at a local restaurant. I hope you give this Québécois breakfast classic a try soon… you won’t be disappointed! Now if you’re looking for a great pâté recipe, take a look at my Cognac Chicken Liver Pâté!
Bon Appétit!
Here are more delicious Québécois recipes for you to try…
– Perfect Poutine with Bacon Gravy
– Tourtière (meat pie)
– Squash à la Canadienne
–
– Old-Fashioned Baked Beans with Bacon
–
and for more pork recipes, click on this link… Recipe Category • Pork
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Creton Maison
Try this delicious traditional Québécois meat spread called Creton on toast, in a sandwich or on your favorite cracker or bread.
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Servings 8
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Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Passive time 0 minutes mins
Total Time 1 hour hr 30 minutes mins
Ingredients
- 1 lb. lean ground pork
- 1 cup white onions, chopped
- 2 large cloves garlic, minced
- 2-3 large green onions (white tips only), sliced
- 1/2 cup celery, finely chopped
- 1/2 tsp. mixed spice - épices mélangées see Recipe
- 1 pinch ground Himalayan sea salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tsp. oatmeal Footnote #1
- 1 tbsp. 35% heavy cream, or to desired consistency Footnote #2
Directions
In a medium pot, add pork, onions, garlic, green onions, celery, mixed spices, salt and black pepper; cover mixture with water. Cook, uncovered, over medium heat for 1 to 1 ¼ hours; stir occasionally.
Halfway through cooking, add oatmeal and stir well.
About ½ hour before the end of cooking, start whisking the mixture using either a whisk or potato masher. Add a little cream at a time until smooth.
When the time is up, using an immersion blender, smooth out the creton to desired consistency; taste and adjust seasoning if needed.
Before freezing, put a paper towel on top. When thawing it out, put container upside down so the paper towel can absorb the extra liquid from the creton.
Notes
Footnote #1: Add cloves if desired and substitute breadcrumbs for oatmeal.
Footnote #2: Slowly add heavy cream by the tablespoonful until the desired consistency is reached. It usually doesn't need more than 3 tbsp.
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