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Creton anyone?

 
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Nana Lee
Garde Manger Chef


Joined: 11 Oct 2006
Posts: 36

PostPosted: Fri Nov 10, 2006 9:27 am    Post subject: Creton anyone? Reply with quote

I'm looking for a Canadian recipe for Creton. I had it when I was a kid. My best friends family came from Canada and always gave my family some when they made it. Later I was able to buy it in a local French grocer.
Now I need to make my own as the one available at the supermarket has too much allspice.
Lee
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PostPosted: Fri Nov 10, 2006 12:04 pm    Post subject: Reply with quote

Nana, I found this on the web
http://www.recipezaar.com/17992
Hope this helps.
PattiT[/url]
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Nana Lee
Garde Manger Chef


Joined: 11 Oct 2006
Posts: 36

PostPosted: Fri Nov 10, 2006 12:09 pm    Post subject: Reply with quote

Anonymous wrote:
Nana, I found this on the web
http://www.recipezaar.com/17992
Hope this helps.
PattiT[/url]


I have a premium membership on that site! I have that one already, but it's not quite the same.
Thanks
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justmejerry
Garde Manger Chef


Joined: 30 Sep 2006
Posts: 31
Location: Kitchener, Ontario, Canada

PostPosted: Fri Nov 10, 2006 12:57 pm    Post subject: Reply with quote

Here is one that I have used. Emeril's sounds good but I have never had Creton with ginger in it or cinnamon for that matter. Okay nor have I seen it cooked with milk yet always has been stock of some sort.

Pulse 2 lbs boneless fatty pork shoulder cut into 1 in pieces and 1/4 lb fresh pork fat cut into 1 in pieces together in 2 batches in a food processor until finely ground(I have just used coarse ground pork from grocer and pulsed that instead). Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan. Add 1 cup stock(chicken works but I use pork as I have a supply of pork bones to use) 1 large onion finely chopped ( 1 cup ), 3 garlic cloves finely chopped, 2 Turkish Bay leaves, or 1 California, 2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground allspice. Bring to a boil, stirring to break up clumps. Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 X 8 oz ramekins with a slotted spoon. Spoon remaining liquid over pork. Place a small round of wax paper on top of each ramekin, and chill until firm. You could use a loaf pan for serving.

You could omit the allspice all together if you wish. It tastes good without too.
_________________
Jerry

"A crust eaten in peace is better than a banquet partaken in anxiety."
~Aesop
"I prefer a family that would eat Kraft Dinner together than a huge meal separately."
~Ricardo Larrivée
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Nana Lee
Garde Manger Chef


Joined: 11 Oct 2006
Posts: 36

PostPosted: Fri Nov 10, 2006 2:00 pm    Post subject: Reply with quote

justmejerry wrote:
Here is one that I have used. Emeril's sounds good but I have never had Creton with ginger in it or cinnamon for that matter. Okay nor have I seen it cooked with milk yet always has been stock of some sort.

Pulse 2 lbs boneless fatty pork shoulder cut into 1 in pieces and 1/4 lb fresh pork fat cut into 1 in pieces together in 2 batches in a food processor until finely ground(I have just used coarse ground pork from grocer and pulsed that instead). Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan. Add 1 cup stock(chicken works but I use pork as I have a supply of pork bones to use) 1 large onion finely chopped ( 1 cup ), 3 garlic cloves finely chopped, 2 Turkish Bay leaves, or 1 California, 2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground allspice. Bring to a boil, stirring to break up clumps. Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 X 8 oz ramekins with a slotted spoon. Spoon remaining liquid over pork. Place a small round of wax paper on top of each ramekin, and chill until firm. You could use a loaf pan for serving.

You could omit the allspice all together if you wish. It tastes good without too.


THIS IS IT! Thank you...I never thought I would find it. I now I haven't even tried it yet, but I'd bet anything this is the one. Don't ask me how I know....*I* don't know how I know! Weird, isn't it?
Lee
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justmejerry
Garde Manger Chef


Joined: 30 Sep 2006
Posts: 31
Location: Kitchener, Ontario, Canada

PostPosted: Fri Nov 10, 2006 2:19 pm    Post subject: Reply with quote

Glad to be able to help. Enjoy the Creton!
_________________
Jerry

"A crust eaten in peace is better than a banquet partaken in anxiety."
~Aesop
"I prefer a family that would eat Kraft Dinner together than a huge meal separately."
~Ricardo Larrivée
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