#cretons

Versions of cretons differ from region to region in Québec. In the comments on the recipe that I used most seemed to think the use of milk was odd, but one reader from Quebec City said it reminded them of the one from home. As my great-grandpa, Joseph Thibodeau, was born in St. Maurice, a little town between Quebec City and Montreal I decided to give it a try. I halved the recipe for my first attempt, as I did not want to waste a large quantity of ground pork if I didn’t like it.

Cretons is typically spread on toast for breakfast sometimes with a little mustard or pickle so I decided to use both. I had told my friend I was chatting to while it was simmering (with no little hubris) that of course I was going to make homemade bread to try it on. 🤦‍♀️

Well, the day did not go as planned, so there it is on store bought bread. 🤪

First, I fried the ground pork in bacon drippings. The author of the recipe stated that you could drain some of the grease if you must, but it wouldn’t turn out as smooth and creamy—and one person they knew even added bacon drippings.

Well, I’m always going to be that person. 🥓

Once the ground meat was turning a golden brown I added onion, garlic and spices (cinnamon, cloves, allspice, salt and pepper) and cooked it until the onion was soft.

Some people in the comments seemed to think the amount of the spices used was too low, so next time I may double the amounts used as I do like strong flavors. However, as I taste tested it while talking to my friend, I told her it was underwhelming at first, but then there was a burst of flavor.

I added milk and breadcrumbs and brought it briefly to a boil and then turned my burner to its lowest setting and let it cook, stirring occasionally, for two hours.

When it was done it was very creamy, and it mashed very easily with a fork. Next time I may blend it just a bit to make it easier to spread on the toast.

I quite enjoyed it for breakfast this morning and will be writing it out for the recipe box (I only bother writing out a recipe card if I know I will be making the recipe again).

Country Style Paté (Cretons) Cretons is a pork spread with a texture that varies from smooth to chunky. Common in Quebec cuisine, this pâté-like dish is a breakfast staple and is typically served on toast. Many variations of this recipe can be found and are usually passed on throughout family generations. Our recipe has a mediterranean twist that incorporates Italian spices and parmesan cheese.

Ingredients: 675 g of lean ground pork 1 bunch of green onions (diced) ½ cup of parmesan cheese ½ cup of chicken stock 3 sage leaves (diced) 1 bunch of flat leaf (Italian) parsley (diced) 10 saltine crackers (crushed) Salt and pepper to taste

Method: In a microwave safe dish, add the onion and the ground pork. Mix well, add the crushed saltine crackers and chicken stock. Mix again, place the dish in the microwave, cover it and cook on high for 5 minutes. Remove the dish from the microwave, add the herbs and cheese, mix well and return to the microwave for 2 more rounds of 5 minutes, mixing well in between. Serve warm or cool with bread, toast or crackers.

Note: The paté can be frozen in small portions

For more easy recipes like this one check out Oreo’s cookbook available via Amazon.

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