CRETONS
This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain bread.
Provided by Nans
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 3.5 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.3 g, Protein 7.8 g, SaturatedFat 2.3 g, Sodium 44.5 mg, Sugar 1.5 g
CRETONS
This French Canadian recipe is posted by request. The Lumber Jacks used to take this with them into the woods.
Provided by Diana Adcock
Categories Spreads
Time 1h16m
Yield 1 pound
Number Of Ingredients 9
Steps:
- In a large sauce pan add all the ingredients except the bread crumbs.
- Using 2 knives mince the meat mixture as it beging to cook over medium heat.
- Cook for 1 hour stirring often and breaking up-you really want this minced fine.
- When the hour is up, add the bread crumbs and cook for 10 minutes more.
- Remove from heat, cool and place in the fridge in a clean container.
MME BENOIT'S TOURTIèRE
Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except breadcrumbs and pastry in a saucepan.
- Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
- Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
- Let mixture stand for 10 minutes.
- If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
- Cool mixture and spoon into a pastry-lined pie plate.
- Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
- Serve hot.
- NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
- To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.
EMERIL LAGASSE'S CRETON
Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time.
Provided by Lennie
Categories Spreads
Time P1DT2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
- Add the onions and garlic, and cook for 1 minute.
- Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
- Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
- Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
- Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
- Remove from the heat and adjust the seasoning, to taste.
- Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
- Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
- Serve with thinly sliced French bread or toasted French bread croutons.
Nutrition Facts : Calories 328.4, Fat 21, SaturatedFat 8, Cholesterol 92, Sodium 503.1, Carbohydrate 7.2, Fiber 0.7, Sugar 2.8, Protein 26.1
MOM'S FRENCH CANADIAN CRETONS
This is a traditional french canadian staple. You eat this on toast of choice, it's a high protein very nutritional breakfast favourite. I've been eating cretons since I was a child and everytime I visit my parents, my mother always makes this (one of my favourite dishes) for my husband! I try to make this dish as lean as possible using a combination of turkey and pork, if no turkey than chicken is good also. Portions on the meat is 2 to 1 and doesn't matter if you use more pork than turkey or visa versa, the outcome is always just a good as the last!
Provided by Chef Frenchflair
Categories Breakfast
Time 3h15m
Yield 3 1lb - 10 servings from each 1lb container, 30 serving(s)
Number Of Ingredients 13
Steps:
- On medium high heat brown pork and turkey in the oil and olive oil mix. Using this mix the meat cooks at a higher temperature without burning the oil. While browning add onions and minced garlic; once browned add garlic powder, cloves, cinnamon, and sage, cover the top of meat mixture with salt (I prefer seasalt or kosher) and same, twice around the pot with pepper (preferrably fresh ground). Mix the meat and seasonings and add in boiling water to meat mixture, enough to cover the top. Bring to boil, lower to simmer about 3hrs. or until water is reduced to almost nothing. approximately half way through cooking process adjust your mixture with alspice, no more than a teaspoon should be required. I go by taste. Now to properly adjust the mixture for spreading purposes add in enough bread crumbs to absorb the remaining liquid in the pot. Using a hand blender puree meat mixture. Divide into containers and let cool before freezing or putting in fridge. yeilds 3-4lbs. Enjoy!
Nutrition Facts : Calories 118.1, Fat 8, SaturatedFat 2.7, Cholesterol 40.4, Sodium 36.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 10.5
More about "jeanne benoit cretons food"
MADAME BENOIT COOKS AT HOME : BENOIT, JEHANE: BOOKS
From amazon.ca
Reviews 13Format HardcoverAuthor Jehane Benoit
CANADIAN COOKBOOK: BENOIT, JEHANE: 9780451093882: BOOKS
From amazon.ca
Reviews 24Format Mass Market PaperbackAuthor Jehane Benoit
CRETON DE JEHANE BENOIT POUR LE CFEP - BLOGGER
From pinaminija.blogspot.com
Estimated Reading Time 1 min
BOOKS BY JEHANE BENOîT (AUTHOR OF MADAME BENOIT COOKS AT HOME)
From goodreads.com
CRETONS | TRADITIONAL SPREAD FROM QUEBEC CITY, CANADA
From tasteatlas.com
LIVRE RECETTE JEHANE BENOIT - KIJIJI
From kijiji.ca
AMAZON.CA: JEHANE BENOIT: BOOKS
From amazon.ca
JEHANE BENOîT, PIONNIèRE DE L’ART CULINAIRE AU ... - RADIO-CANADA.CA
From ici.radio-canada.ca
BENOîT, JEHANE | L'ENCYCLOPéDIE CANADIENNE - THE CANADIAN …
From thecanadianencyclopedia.ca
JEHANE BENOîT - THE CANADIAN ENCYCLOPEDIA
From thecanadianencyclopedia.ca
JEANNE BENOIT CRETONS RECIPE - SHARE-RECIPES.NET
From share-recipes.net
RAGOûT DE BOULETTES JEANNE BENOIT | CONFORT FOOD, FOOD, RECIPES
From pinterest.com.au
PIN ON GRAZING TRAY - PINTEREST
From pinterest.com
LITE CRETONS RECIPES
From recipesforweb.com
JEHANE BENOIT: HER LIFE AND HER KITCHEN IN SUTTON - CBC.CA
From cbc.ca
FOOD, LOVE, AND MADAME BENOIT | MACLEAN'S | SEPTEMBER 3 1955
From archive.macleans.ca
HISTORY OF CRETON - PAPPY'S CRETON
From pappyscreton.ca
JEANNE BENOIT | NCIS DATABASE | FANDOM
From ncis.fandom.com
JEHANE BENOîT, GRANDE DAME OF CANADIAN CUISINE | LIBRARY AND …
From thediscoverblog.com
CRETON DE MME BENOIT | FRENCH CANADIAN RECIPES, CANADIAN FOOD, …
From pinterest.com
CRETONS MAISON à LA BIèRE - LE COUP DE GRâCE
From lecoupdegrace.ca
CRETONS – EVELYN CHARTRES
From evelynchartres.com
PIN ON CUISINONS LE BRUNCH & DÈJ. - PINTEREST
From pinterest.ca
14 IDéES DE CRETON | RECETTE, RECETTES DE CUISINE, TARTINADE
From pinterest.ca
RECETTE DE CRETONS à L'ANCIENNE - ZESTE
From zeste.ca
CE SONT LES CRETONS DE MADAME JEANNE BENOIT NOTRE GRANDE DAME …
From pinterest.ca
CUISINE JEHANE BENOIT | ACHETEZ OU VENDEZ DES LIVRES DANS ... - KIJIJI
From kijiji.ca
CRETONS à L'ANCIENNE DE MME BENOîT DE MèRE-GRAND - PASSION …
From passionrecettes.com
MME. BENOIT'S TOURTIèRE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CRETON à L'ANCIENNE | RECETTE | MEILLEUR RECETTE, RECETTE
From pinterest.ca
TOURTIèRE FOR THE HOLIDAYS: THE EVERLASTING APPEAL OF MADAME …
From cbc.ca
AMAZON.CA: JEHANE BENOIT: BOOKS
From amazon.ca
CRETONS - LA JEANNE
From lajeanne.ca
JEHANE BENOîT, THE JULIA CHILD OF QUEBEC - THE HAIRPIN
From thehairpin.com
MADAME JEHANE BENOIT COOKBOOKS, RECIPES AND BIOGRAPHY | EAT …
From eatyourbooks.com
PORK “CRETON” (MEAT SPREAD) | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love