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Three Sisters Quesadillas

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Three Sisters Quesadillas
Three Sisters Quesadillas

The Three Sisters Quesadillas are a refreshing take on the usual cheese quesadillas. The term “Three Sisters” refers to the three major crops of the MesoAmerican Region; corn, squash, and beans. This Mexican Quesadilla recipe is made with the three sisters, corn, squash, and beans.

Ways to Make Quesadillas

There are just two ingredients required to make the basic Quesadilla, a tortilla, and some cheese. Beautifully golden on the outside, warm and gooey on the inside, they’re the perfect vehicle for a seemingly endless combination of ingredients.

How to Store Quesadillas

Cooked quesadillas will last for up to three days in the refrigerator when properly stored. Make sure to refrigerate them within two hours of cooking for safety and quality. Just make sure to let them cool completely before wrapping them individually with plastic wrap. Once done, slide your quesadillas into the fridge.

To Make Ahead and Freeze

Assemble the quesadillas and wrap them individually in plastic. Arrange in a single layer on a baking sheet.
Freeze on the sheet until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months.

To Cook from Frozen

Remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet.

Three Sisters Quesadillas
Three Sisters Quesadillas

History of Quesadillas

There is a great debate of course over who is responsible for the creation of the quesadilla. Was it the natives Americans, or the Spanish settlers? Turnovers had recently become extremely popular in Europe and the Spanish settlers did bring those with them to the New World as they began to colonize, but the native people had been using corn tortillas for hundreds of years before the first Spanish arrived. This may be a debate similar to the chicken or the egg. Speaking of which, both are fantastic in a quesadilla!

We believe that quesadillas originated in the central and northern parts of Mexico. The literal meaning of quesadilla is “little cheesy thing”. The southern regions of Mexico are where we see the first use of queso and stringy cheese-filled quesadillas. The Aztec people were very familiar with corn tortillas and would often stuff tortillas with squash and pumpkin and then bake them in clay ovens as a sweet dessert.

The City of Monterrey, Mexico

Monterrey is the capital of the northeastern Mexican state of Nuevo León and has a sprawling business and industrial center fringed by mountains. It’s overlooked by the Palacio del Obispado, a storied Baroque palace with a regional museum. Downtown lies the Macroplaza, a vast green area of connected squares home to the striking Museo de Arte Contemporáneo and the Faro de Comercio tower, which beams green lasers into the sky.

A Brief History of Monterrey, Mexico

Founded as a Spanish settlement in 1596, Monterrey grew slowly, owing to Indian resistance, periodic floods, and a lack of mineral wealth. By 1775 it had only a few hundred residents, but in the 19th century, the city mushroomed into a major population center.

Tourism in Monterrey, Mexico

The area surrounding Monterrey has a lot to offer visitors wanting to see some of Mexico’s stunning northern deserts and mountains. Attractions include the Garcia Caves, Horse Tail Waterfalls, Rodrigo Gomez Dam and gorgeous views from Chipinque on the Sierra Madre Mountains.

The Cuisine of Monterrey, Mexico

Monterrey has a wide gastronomic variety due to its climate geography, climate, texture, a mixture of ethnic groups, and their influences, a series of unique dishes have been created over more than 400 years of history. Monterrey cuisine can be described as spicy, salty, and tasty.

The most traditional dish from Monterrey is cabrito, kid goat cooked on embers. Other local dishes and customs that perhaps date back to the Crypto-Judaism of Monterrey’s founding families are the “semita” (bread without leavening), the capirotada dessert (a mix of cooked bread, cheese, raisins, peanuts, and crystallized sugarcane juice), and the relative absence of pork dishes. Another famous local dish is machacado con huevo.

Carne asada on weekends remains a tradition among Monterrey families. It is usually served with grilled onions, baked potatoes, and sausages or chopped as tacos. Locally brewed beer and cola are an almost mandatory part of the weekly ritual. “Glorias” and “obleas,” made from goat milk, are both traditional Nuevo León desserts.

Quesadillas de La Abuela
José María Morelos 1024, Barrio Antiguo, Centro, 64000 Monterrey, N.L., Mexico
Telephone: +52 81 8343 3787

Quesadillas de la Abuela
Quesadillas de la Abuela

Delicious handmade Mexican-style quesadillas with a variety of stews. The restaurant is open for dining in and they also deliver in you are in Monterrey, Mexico. The food is wonderfully authentic and prepared with love. Everything is made from scratch, including the tortillas themselves. You’ll appreciate the difference in flavor.

How to Make Three Sisters Quesadillas

The toughest thing about this recipe is flipping the quesadillas when it is time. If you are not careful they will fall apart during the flip so take care. Some people use one tortilla, fill half of it with filling and then fold it over to make flipping in the pan easier.

This recipe uses one tortilla on the bottom, the cheese, the vegetable filling, and another layer of cheese, and then topped with the second tortilla. If you choose this method, use 1 tortilla on the bottom, 1/8 of the cheese on the bottom, 1/4 of the filling in the middle, another 1/8 of the cheese on top of that, and top with the second tortilla. This will ensure an even fill on all 4 quesadillas that you will then cut into 4 quarters to serve.

What You Need to Make Three Sisters Quesadillas

Three Sisters Quesadillas Ingredients
Three Sisters Quesadillas Ingredients

Ingredients

For the Quesadillas:
For the Garnish:

How to Cook Three Sisters Quesadillas

Time needed: 20 minutes.

Three Sisters Quesadillas Cooking Directions

  1. Toss the Beans and Corn with Spice

    In a mixing bowl, toss beans and corn with chili powder, cumin, and red pepper flakes together and set aside for later use.

  2. Heat the Oil

    Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.

  3. Sauté the Zucchini

    Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn crispy and golden brown.

  4. Add the Beans and Corn Mix

    Add the bean and corn mix to the pan and cook for an additional minute.

  5. Remove the Mixture

    Remove the mixture from the pan and wipe out the pan.

  6. Assemble the Quesadillas

    Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.

  7. Cook the Quesadillas

    Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and the edges are crispy, about another minute. Repeat with the other quesadillas.

  8. Cut and Serve

    Cut into wedges and serve with salsa and guacamole sauce.

The Three Sisters Quesadillas are good with salsa and guacamole sauce on them but in my opinion, they taste the best without any garnish on them. The queso fresco cheese is the perfect complement to the sweet corn, black beans, and fried summer squash.

If you liked this dish please Rate This Recipe and leave a comment.

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Three Sisters Quesadillas

Three Sisters Quesadillas are a fun afterschool snack, an appetizer, or a meal for the whole family. These Quesadillas are full of flavor and a handheld treat that’s loved by adults and kids alike.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 servings
Calories 93kcal

Ingredients

For the Quesadillas:

For the Garnish:

Instructions

  • In a mixing bowl, toss beans and corn with chili powder, cumin, and red pepper flakes together and set aside for later use.
    1 cup black beans, 1 tsp chili powder, ½ tsp ground cumin, 1 tsp red pepper flakes, 1 cup sweet corn
  • Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.
    2 tbsp vegetable oil
  • Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn crispy and golden brown.
    ⅛ tsp salt, 1 cup summer squash
  • Add the bean and corn mix to the pan and cook for an additional minute.
  • Remove the mixture from the pan and wipe out the pan.

To assemble the quesadillas:

  • Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.
    8 flour tortillas, 10 oz queso fresco cheese
  • Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and the edges are crispy, about another minute. Repeat with the other quesadillas.
  • Cut into wedges and serve with salsa and guacamole sauce.
    salsa, guacamole sauce

Nutrition

Serving: 75g | Calories: 93kcal | Carbohydrates: 15.2g | Protein: 3.7g | Fat: 2.4g | Saturated Fat: 0.5g | Sodium: 9mg | Potassium: 252mg | Fiber: 3g | Sugar: 1g | Calcium: 28mg | Iron: 1mg

Other Recipes That Go Well With Three Sisters Quesadillas

Apple Cinnamon Empanadas
Baked Apple Cinnamon Empanadas are made with a flaky pastry that is baked, a sweet apple filling, and a coating of sugar that lends an irresistible crunch to the crust.
Check out this recipe
Apple Cinnamon Empanadas

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • Quesadillas de La Abuela – https://www.facebook.com/quesadillasdelaabuela/
  • By Lex hdz – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=55069604
  • By José Rodolfo Espinosa – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=44022929
  • By Peter Potrowl – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=91088257
  • By Documentacion LABNL – https://www.flickr.com/photos/[email protected]/51498352981/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=110440639
  • By Spangineer, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=83960

Grandpa’s Kielbasa Sausage and Sauerkraut

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Kielbasa Sausage and Sauerkraut
Kielbasa Sausage and Sauerkraut

This Kielbasa Sausage and Sauerkraut is an easy one-pan Polish recipe to make and is loaded with sauteed onions, seared kielbasa sausage, and piles of tangy sauerkraut.

Ways to Make Sausage and Sauerkraut

This recipe is very similar to the famous Kielbasa, Pepper, and Potato Skillet which is also a one-pot meal. Kielbasa comes in many different types of meat, sizes, and shapes. In this recipe, we used smoked pork kielbasa sausages. In Germany, one might use grilled bratwurst as the sausage. The options are many and varied.

Kielbasa Sausage and Sauerkraut
Kielbasa Sausage and Sauerkraut

How to Store Kielbasa and Sauerkraut

Store your leftover kielbasa and sauerkraut in an airtight container in the refrigerator. Because of the fermented sauerkraut and the smoked sausage, it will last for weeks in your refrigerator.

Although you can freeze Kielbasa and sauerkraut we do not recommend it. The freezing process will change the texture of the sauerkraut and become rubbery, so keep it in your refrigerator.

Reheat individual portions of kielbasa is quick and easy in the microwave.

History of Kielbasa

The term ‘Kielbasa’ was not mentioned in history books until the 18th century. However, smoked sausage has been around for hundreds of years. They were commonly seen on the dinner tables of noblemen, knights, and merchants. Merchants were known to carry the sausage during long travels, and knights would often be seen carrying sausages on their belts. So, as you eat it today, you can think of yourself as royalty or a noble knight!

The Metropolitan City of Poznań, Poland

Poznań is a city on the Warta River in western Poland. Poznań is known for its universities as well as its old town, with Renaissance-style buildings in Old Market Square. Poznań Town Hall houses the Historical Museum of Poznań, with exhibits on the city. The town hall’s clock features mechanical goats that butt heads at noon. The Gothic and baroque Saints Peter and Paul Cathedral is built on an island called Ostrów Tumski.

A Brief History of Poznań, Poland

Poznań, today Poland’s fifth largest city, is also one of the country’s oldest cities and was an important political and religious center in the early Polish state of the 10th century. Poznań Cathedral is the oldest church in the country, containing the tombs of the first Polish rulers, Duke Mieszko I and King Bolesław I Chrobry.

Although the center of national political power moved to Kraków in the 11th century, and later to Warsaw, Poznań remained an important regional center, being the chief city of the Greater Poland (Wielkopolska) region. It came under Prussian (later German) rule for most of the period from 1793 to 1918, during which it expanded significantly, and was also heavily fortified (as Festung Posen). The city resumed its role as a Polish voivodeship capital in the Second Polish Republic, and later, following the 1939–1945 Nazi occupation, in the communist Polish People’s Republic. Since 1999 Poznań has been the capital of Greater Poland Voivodeship.

Tourism in Poznań, Poland

Any talk of Poznań inevitably begins with a mention of its Renaissance Town Hall – understandably considered the most beautiful north of the Alps, you’ll be hard-pressed to find a more exquisite example anywhere. Among its extraordinary features, you’ll find charming billy-goat figures who pop out to butt heads at noon! Poznań has several other drawcards, of course, including Poland’s only painting by Monet and the delicious sweet treat known as St. Martin croissants. Make no mistake, this 1,000-year-old city on the River Warta has much to be proud of – it even has its own local dialect.

Polish Cuisine

Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland’s history and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as à la polonaise.

Zielona Weranda
Paderewskiego 7, 61-770 Poznań, Poland
Telephone: +48 789 401 191

Zielona Weranda
Zielona Weranda

Green Weranda, hidden between Plac Wolności and the Old Market Square, captivates from the very first moments. The summer garden, drowning in gazebos and pergolas, filled with greenery and flowers, is a true oasis of peace. It is a cozy place, perfect for a romantic date, relaxation with family, or meeting friends.

How to Make This Sausage and Sauerkraut Recipe

This Kielbasa Sausage and Sauerkraut recipe is a fast and easy recipe that everyone loves and will store longer than most foods in the refrigerator. Use a Dutch Oven or even an Instant Pot to make a delicious one-pot dinner.

What You Need to Make Kielbasa and Sauerkraut 

Ingredients for Kielbasa Sausage and Sauerkraut
Ingredients for Kielbasa Sausage and Sauerkraut

Ingredients

How to Cook Sausage and Sauerkraut

Time needed: 30 minutes.

Kielbasa and Sauerkraut Cooking Directions

  1. Heat the Oil

    In a large skillet over medium heat, add the olive oil.

  2. Cook the Kielbasa

    Cook the kielbasa pieces for 7-8 minutes until browned and cooked through. Flip pieces over about halfway through to brown both sides. Remove the kielbasa from the pan and set it aside.

  3. Cook the Onions

    Return to the same skillet, and add the butter to melt over medium heat. Add the sliced onions, and brown for about 8 minutes until softened and browned. Be careful not to burn the onions.

  4. Cook the Bell Peppers

    Add the sliced bell peppers, and continue to cook for 5 minutes until they are softened.

  5. Cook the Garlic

    Stir in the minced garlic and cook for 30 seconds.

  6. Add the Sauerkraut

    Add the sauerkraut and cooked kielbasa to the onions and peppers. Cook for an additional 5 more minutes until the sauerkraut is warm and the sausage is heated through.

  7. Season and Serve

    Season with kosher salt and pepper to taste. Serve warm!

Kielbasa and Sauerkraut is the ultimate comfort dish that is easy to make and the whole family will love.

If you liked this dish please Rate This Recipe and leave a comment.

Kielbasa Sausage and Sauerkraut
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Grandpa’s Kielbasa Sausage and Sauerkraut

This kielbasa sausage and sauerkraut is an easy meal idea your whole family will love. It’s made on the stovetop with precooked smoked sausage and served with your favorite sauerkraut for a fast meal you can have ready in about 30 minutes.
Cuisine Polish
Keyword Lunch, Dinner, Meat
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 136kcal

Ingredients

Instructions

  • In a large skillet over medium-high heat, add the olive oil and sliced kielbasa.
    1 tbsp olive oil, 1 kielbasa sausage
  • Saute the kielbasa pieces for 7-8 minutes until browned and cooked through. Flip pieces over about halfway through to brown both sides. Remove the kielbasa from the pan and set it aside.
  • Return to the same skillet, and add the butter to melt over medium heat. Add the sliced onions, and brown for about 8 minutes until softened and browned. Be careful not to burn the onions.
    1 tbsp unsalted butter, 1 medium yellow onion
  • Add the sliced bell peppers, and continue to cook for 5 minutes until they are softened.
    2 red bell peppers
  • Stir in the minced garlic and cook for 30 seconds.
    3 cloves garlic
  • Add the sauerkraut and cooked kielbasa to the onions and peppers. Cook for an additional 5 more minutes until the sauerkraut is warm and the sausage is heated through.
    2 cups sauerkraut
  • Season with kosher salt and pepper to taste. Serve warm!
    1 tsp salt, 1 tsp black pepper

Nutrition

Calories: 136kcal | Carbohydrates: 11.7g | Protein: 6g | Fat: 8.2g | Saturated Fat: 2.9g | Cholesterol: 20mg | Sodium: 1162mg | Potassium: 290mg | Fiber: 3.6g | Sugar: 5.5g | Calcium: 40mg | Iron: 2mg

Other Recipes That Go Well With Kielbasa Sausage and Sauerkraut

Russian Raisin Cake ~ Русский Изюмный Пирог
This recipe is moist, delicious, and easy to make. This bread goes really well with a cup of tea or coffee in the morning.
Check out this recipe
Russian Raisin Cake ~ Русский Изюмный Пирог

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Zielona Weranda – By https://www.facebook.com/ZielonaWeranda/
  • By Stanisław Szewczyk – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=50934521
  • By Scotch Mist – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=110038843
  • By Tomasta1 – Own work, CC BY-SA 3.0 pl, https://commons.wikimedia.org/w/index.php?curid=110039226
  • By Aneta Pawska – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=110405997
  • By © Scotch Mist / Wikimedia Commons / CC BY-SA 4.0, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=110039124
  • By Diego Delso, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=35701458

Chuckwagon Beef 🥩 and Vegetable 🥔🥕 Stew 🍲

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Chuckwagon Beef and Vegetable Stew
Chuckwagon Beef and Vegetable Stew

Chuckwagon Beef and Vegetable Stew is an old American recipe dating back to the days of cowboys and cattle drives. Cooks would carry root vegetables on the chuckwagon to put in a cast iron pot with some beef and stew it for a few hours to feed the hungry cowboys.

Ways to Make Stew

Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix, and sometimes browned flour, stock, and wine are added.

Meat-based white stews also known as blanquettes or fricassées are made with lamb or veal that is blanched or lightly seared without browning, and cooked in stock.

Chuckwagon Beef and Vegetable Stew
Chuckwagon Beef and Vegetable Stew

How to Store Beef and Vegetable Stew

Properly stored, the cooked beef stew will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked beef stew, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.

Store stew in heavy plastic, airtight containers, leaving ¼- to ½- inch of space to allow for expansion in the freezer. Stew can be kept frozen for up to 3 months.

History of the Recipe Beef Stew

In the early days of the cattle industry, before cross-breeding with other stock, Texas beef was very lean. Therefore, it was best cooked slowly over low heat for a long period of time. Stewing was the ideal cooking method for early beef.

The Metropolitan City of Fort Worth, Texas

Fort Worth is a city in North Central Texas. In the late 19th century, it became an important trading post for cowboys at the end of the Chisholm Trail. Today, it’s a modern city, with international art institutions like the Kimbell Art Museum. The Fort Worth Stockyards are home to rodeos, and the National Cowgirl Museum and Hall of Fame honor pioneers.

A Brief History of Fort Worth, Texas

The city of Fort Worth was established in 1849 as an army outpost on a bluff overlooking the Trinity River. Fort Worth has historically been a center of the Texas Longhorn cattle trade. It still embraces its Western heritage and traditional architecture and design.

Tourism in Fort Worth

Fort Worth is the 12th-largest city in the United States, known for Texas hospitality and a dozen remarkable districts full of culture and fun. The historic western Stockyards feature the world’s only twice-daily cattle drive, Billy Bob’s Texas, the world’s largest honky-tonk and the new Mule Alley. A connected downtown with the 35-block Sundance Square entertainment district. The stunning museums of the Cultural District, the Botanic Garden, and nearby Fort Worth Zoo.

Tex-Mex Cuisine

Tex-Mex cuisine (from the words Texan and Mexican) is an American cuisine that derives from the culinary creations of the Tejano people of Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country.

Tex-Mex is most popular in Texas and neighboring areas, especially nearby states in both the US and Mexico. It is a subtype of Southwestern cuisine found in the American Southwest.

97 West Kitchen & Bar
200 Mule Alley, Fort Worth, TX 76164
Telephone: +1 682 255 6497

97 West Kitchen & Bar
97 West Kitchen & Bar

Continuing the Stockyards’ pioneering spirit, 97 West Kitchen & Bar explores new takes on American classics. Our menu features a broad range of contemporary Texas fare, elevated ranch favorites, and reimagined Southern comfort foods to bring Fort Worth a new culinary destination for spirited eats and drinks.

How to Make Recipe This Chuckwagon Beef and Vegetable Stew

Although it will take an hour and a half to make this delicious beef stew, it is very easy to make. Start by chopping up the beef and vegetables and season the beef with salt and pepper. Heat your Dutch oven and brown the beef and remove it and set it aside for later. Saute the onions and then add the remaining ingredients and beef, cover and cook for an additional hour or until everything is tender.

What You Need to Make Chuckwagon Beef and Vegetable Stew

Ingredients for Chuckwagon Beef and Vegetable Stew
Ingredients for Chuckwagon Beef and Vegetable Stew

Equipment

Ingredients

How to Cook Chuckwagon Beef and Vegetable Stew

Time needed: 1 hour and 30 minutes.

Chuckwagon Beef and Vegetable Stew Cooking Directions

  1. Season and Cut the Steak

    Cut and season steak with salt and pepper.

  2. Heat and Brown the Steak

    Heat olive oil in a Dutch oven over medium heat. Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes. Remove from pan and set aside.

  3. Add the Onions, Carrots, and Celery

    Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

  4. Add the Garlic and Mushrooms

    Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

  5. Whisk in the Flour and Tomato Paste

    Whisk in flour and tomato paste until lightly browned, about 1 minute.

  6. Stir in the Beer

    Stir in beer, scraping any browned bits from the bottom of the pot.

  7. Stir in the Beef Stock, Spices, Potatoes, and Steak

    Stir in beef stock, thyme, bay leaves, baby potatoes, and steak.

  8. Simmer Until Tender

    Bring to a boil; reduce heat and simmer until beef is very tender, for about 60 minutes.

The crushed red pepper gives the stew a bit of heat so if you don’t like spicy just leave it out of your beef stew.

If you liked this dish please Rate This Recipe and leave a comment.

Chuckwagon Beef and Vegetable Stew
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Chuckwagon Beef and Vegetable Stew

This beef and vegetable stew is slow-cooked to perfection, with a rich and flavorful sauce and tender bites of beef and vegetables.
Cuisine American
Keyword Vegetables, Beef, Stew
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 346kcal

Ingredients

Instructions

  • Cut and season steak with salt and pepper.
    2 lbs top sirloin steak, 1 tsp salt, 1 tsp black pepper
  • Heat olive oil in a Dutch oven over medium heat. Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes. Remove from pan and set aside.
    2 tbsp olive oil
  • Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
    1 medium yellow onion, 2 cups carrots, 1 cup celery ribs
  • Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
    3 cloves garlic, 8 oz white mushrooms
  • Whisk in flour and tomato paste until lightly browned, about 1 minute.
    3 tbsp all-purpose flour, 2 tbsp tomato paste
  • Stir in beer, scraping any browned bits from the bottom of the pot.
    ½ cup dark beer
  • Stir in beef stock, thyme, bay leaves, baby potatoes, and steak. Bring to a boil; reduce heat and simmer until beef is very tender, for about 60 minutes.
    2 ½ cups beef stock, 1 tbsp dried thyme, 1 tbsp crushed red peppers, 2 tbsp fresh parsley, 2 cups baby potatoes

Nutrition

Calories: 346kcal | Carbohydrates: 20.6g | Protein: 39.6g | Fat: 11.2g | Saturated Fat: 3.3g | Cholesterol: 101mg | Sodium: 655mg | Potassium: 1156mg | Fiber: 4.3g | Sugar: 3.2g | Calcium: 63mg | Iron: 26mg

Other Recipes That Go Well With Chuckwagon Beef and Vegetable Stew

Homemade Bread Bowls
These delicious bread bowls are a great way to serve soup or stew. Use the bread you scooped out from the inside to dip into your soup.
Check out this recipe
Homemade Bread Bowl
Avocado-Cucumber Salad
This dish has creamy Avocados, crunchy Cucumbers, combined with the acidic zest from the Lemon, and a hint of Brown Sugar sweetness.
Check out this recipe
Avocado-Cucumber Salad

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By 97 West Kitchen & Bar – By https://www.facebook.com/97WestKitchenBar
  • By TheLionHasSeen – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=93927048
  • By Mark Fisher – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21848404
  • By Mark Fisher – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21848181
  • By Payton Chung – https://www.flickr.com/photos/paytonc/17189915879/in/photostream/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=93564012
  • By Michael Barera, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=49416184

Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll

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Oma's Rinderrouladen 🍽 Grandma's Beef Roll
Oma's Rinderrouladen 🍽 Grandma's Beef Roll

Oma’s Rinderrouladen translates into Grandma’s Beef Roll is also simply known as Rouladen in Germany. This German dish is usually made with a thin slice of beef coated with mustard and rolled around a slice of bacon, onion, and pickle filling. It is then cooked in a red wine sauce that is made into a gravy to serve on top of the Rouladen.

Ways to Make Rouladen

Beef or veal is typically used for this dish, though it’s believed that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The meat is cut into large, thin slices for rolling.

The filling is usually made with bacon but a mixture of smoked and cooked pork belly. It also has chopped onions and chopped pickles (gherkins) which are at times varied by adding minced meat or sausage meat. The mixture varies from region to region. Rouladen is traditionally served for dinner. Red wine is often used to make gravy.

Oma's Rinderrouladen 🍽 Grandma's Beef Roll
Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll

How to Serve Rinderrouladen

Rinderrouladen is usually served with either potato dumplings or mashed potatoes and pickled red cabbage. Roasted winter vegetables are another common side dish. The gravy is an absolute requirement to round off the dish and is usually poured over the meat. Spätzle is a good complement to the dish since they soak up the gravy well.

How to Store Beef Roll

Leftover rouladen will last 3-4 days in an airtight container in the refrigerator. It should be covered with gravy to keep it moist when you store it. To reheat leftover rouladen, ensure they are covered in gravy and reheat either in the microwave, or covered in the oven at 375F until heated thoroughly.

Rouladen can be prepared and frozen either before or after you have cooked them. If uncooked you can store them in freezer bags or an airtight container directly into the freezer. If the rouladen has been cooked, place them on a baking sheet for a few hours before placing them in a freezer bag or air-tight container for up to 6 months. To enjoy from frozen, defrost in the refrigerator overnight and cook as directed in the recipe.

The Metropolitan City of Munich, (München) Germany

Munich, Bavaria’s capital, is home to centuries-old buildings and numerous museums. The city is known for its annual Oktoberfest celebration and its beer halls, including the famed Hofbräuhaus, founded in 1589. In the Altstadt (Old Town), central Marienplatz square contains landmarks such as Neo-Gothic Neues Rathaus (town hall), with a popular glockenspiel show that chimes and reenacts stories from the 16th century.

A Brief History of Munich, Germany

The year 1158 is assumed to be the foundation date of Munich, which is only the earliest date the city is mentioned in a document. By that time the Guelph Henry the Lion, Duke of Saxony and Bavaria, built a bridge over the river Isar next to a settlement of Benedictine monks.

During World War II the Nazis created the first concentration camp at Dachau, 10 miles northwest of the city. Because of its importance to the rise of Nazism, the Nazis called Munich the Hauptstadt der Bewegung (“Capital of the Movement”). The city was very heavily damaged by Allied bombing during World War II—the city was hit by 71 air raids over a period of six years.

After the American occupation in 1945, Munich was completely rebuilt following a meticulous and, by comparison to other war-ravaged German cities, rather conservative plan which preserved its pre-war street grid.

Tourism in Munich, Germany

From lakes, parks, and beer gardens to museums, historical sites, and massive stores, there’s something for everyone who visits Munich. If you seek the finest beers, the most idyllic views, eco-parks, amazing cuisine, mind-blowing art collections or you just wish to sit in the midst of really great people, a trip to the Bavarian capital is all you need. Sit back and relax while we take you on a rollercoaster of places to visit and things to do in Munich!

The Cuisine of Munich, Germany

Munich cuisine contributes to the Bavarian cuisine. Munich Weisswurst (“white sausage”, German: Münchner Weißwurst) was invented here in 1857. It is a Munich specialty. Traditionally eaten only before noon – a tradition dating to a time before refrigerators – these morsels are often served with sweet mustard and freshly baked pretzels.

Wirtshaus Rechthaler Hof
Arnulfstraße 10, 80335 München, Germany
Telephone: +49 89 557750

Wirtshaus Rechthaler Hof
Wirtshaus Rechthaler Hof

The Rechthaler Hof inn is located directly at Munich’s main train station and spoils its guests with fresh, Bavarian and Austrian cuisine. Beer on tap and typical Bavarian decor.

How to Make Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll Recipe

I got this recipe from a grandmother in Germany when I was stationed there in the 1980s. I visited a family for a weekend on a US/German cultural program to acclimate new arrivals to life in Germany. That was the first time I had this dish and have loved it ever since.

This recipe for Rinderrouladen is a bit labor intensive and has many steps but is quite easy to make. If your beef comes ready from the store you can begin with seasoning it, but if you have to prepare your beef you will need to slice it thin or pound it thinly before beginning. The beef must be able to roll around a filling.

You will need either baking twine or toothpicks to keep the beef roll closed while cooking. I used toothpicks but regardless of which method you use, you will need to remove the toothpicks or twine before eating it.

What You Need to Make Rouladen

Ingredients for Oma's Rinderrouladen 🍽 Grandma's Beef Roll
Ingredients for Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll

Equipment Needed:

For the Rouladen:

For the Gravy:

How to Cook Beef Rouladen

Rouladen Cooking Directions

  1. Peel and Cut the Onion and Pickles

    Peel the onion, then chop it into small cubes. Also, cut the dill pickles into long thin slices.

  2. Peel and Cut the Carrot, Celery, and Leek

    Peel the carrot and cut it into rings. Wash the celery and leek and cut those into rings as well. Set the vegetables aside for now.

  3. Tenderise the Meat

    Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.

  4. Season the Beef

    Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade).

  5. Add the Filling

    Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges – you’ll need this space for rolling/tucking the beef.

  6. Roll up the Rouladen

    Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks or cooking twine. Set the roulade aside on a plate and repeat the steps with the other pieces of meat.

  7. Preheat the Oven

    Preheat your oven to 310 degrees Fahrenheit.

  8. Sear the Rouladen

    Heat oil in a dutch oven. Add the rouladen and sear the meat on high heat on all sides. Once all the sides are browned, remove the rouladen from the pan.

  9. Saute the Vegetables

    Turn down the heat to medium and add the vegetables to the pan. Sauté them for 5 minutes, then add the tomato paste and the sugar. Give everything a stir.

  10. Add the Wine

    Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.

  11. Add the Broth

    Add the beef broth to the pan/pot and bring everything to a simmer.

  12. Add the Rouladen

    Place the meat on top of everything and put the dutch oven with the lid off into the oven and cook for 30 minutes.

  13. Roll the Rouladen Over

    After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven and cook for additional 30 minutes.

  14. Cover and Cook

    After another 30 minutes, flip the rouladen one last time, place the lid on the dutch oven and bake them for another 30 minutes.

  15. Remove the Rouladen

    After a total of 90 minutes, remove the rouladen from the dutch oven and set them aside.

  16. Separate the Vegetables

    Pour the sauce through a sifter to capture the cooked vegetables.

  17. Blend the Vegetables

    Blend 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove mixing it until thick.

  18. Serve and Enjoy

    To serve the rouladen place on a plate and pour the gravy over the top. Serve with potato dumplings or mashed potatoes and pickled red cabbage.

If you have never had Rinderrouladen you are missing out on one of the great treats in life. Although time-consuming, it’s well worth the time and effort, I promise you that.

If you liked this dish please Rate This Recipe and leave a comment.

Oma's Rinderrouladen 🍽 Grandma's Beef Roll
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Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll

Rinderrouladen is a German dish of rolled beef stuffed with onions, pickles, bacon, and mustard. The Rouladen is seared then roasted and served with a red wine beef gravy.
Cuisine German
Prep Time 35 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 673kcal

Ingredients

For the Rouladen

For the Gravy

Instructions

  • Peel the onion, then chop it into small cubes. Also, cut the dill pickles into long thin slices.
    1 small yellow onion, 2 dill pickles
  • Peel the carrot and cut it into rings. Wash the celery and leek and cut those into rings as well. Set the vegetables aside for now.
    1 large carrot, 1 small leek, 2 celery ribs
  • Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
    4 slices beef top round
  • Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade).
    1 tsp salt, 1 tsp black pepper, 4 tbsp dijon mustard
  • Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges – you’ll need this space for rolling/tucking the beef.
    4 slices bacon, 2 dill pickles, 1 small yellow onion
  • Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks or cooking twine. Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
  • Preheat your oven to 310 degrees Fahrenheit.
  • Heat oil in a dutch oven. Add the rouladen and sear the meat on high heat on all sides. Once all the sides are browned, remove the rouladen from the pan.
    1 tbsp vegetable oil
  • Turn down the heat to medium and add the vegetables to the pan. Sauté them for 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
    1 large carrot, 1 small leek, 1 tbsp tomato paste, ½ tsp white sugar, 2 celery ribs
  • Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
    1 cup red wine
  • Add the beef broth to the pan/pot and bring everything to a simmer.
    2 cups beef broth
  • Place the meat on top of everything and put the dutch oven with the lid off into the oven and cook for 30 minutes.
  • After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven and cook for anditional 30 minutes.
  • After another 30 minutes, flip the rouladen one last time, place the lid on the dutch oven and bake them for another 30 minutes.
  • After a total of 90 minutes, remove the rouladen from the dutch oven and set them aside.
  • Pour the sauce through a sifter to capture the cooked vegetables.
  • Blend 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove mixing it untill thick.
  • To serve the rouladen place one rouladen on a plate and pour the gravy over the top.

Notes

  • Rouladen is usually served with potato dumplings, bread dumplings, spaetzle noodles, or potatoes.
  • German red cabbage and a green side salad are also popular additions.

Nutrition

Calories: 673kcal | Carbohydrates: 12.2g | Protein: 88g | Fat: 23.5g | Saturated Fat: 7.2g | Cholesterol: 212mg | Sodium: 2095mg | Potassium: 1189mg | Fiber: 2.5g | Sugar: 4.8g | Calcium: 58mg | Iron: 9mg

Other Recipes That Go Well With Rinderrouladen

Lyonnaise Potatoes
Fried potatoes with onions in butter and garlic. Do your tastebuds a favor and throw them a party of Lyonnaise Potatoes so they can do the happy dance.
Check out this recipe
Lyonnaise Potatoes

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Wirtshaus Rechthaler Hof – By https://www.facebook.com/wirtshausRechthalerhof2015/
  • By Thomas Wolf, www.foto-tw.de, CC BY-SA 3.0 de, https://commons.wikimedia.org/w/index.php?curid=26601798
  • By Rafael Fernandes de Oliveira – Own work, CC BY-SA 3.0 de, https://commons.wikimedia.org/w/index.php?curid=35611712
  • By Diego Delso, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=19438304
  • By Diliff – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1443071
  • By David Kostner – Own work (Original text: David Kostner), CC BY-SA 2.0 de, https://commons.wikimedia.org/w/index.php?curid=19057626
  • By Ttkr – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=46260807

Homemade Bread Bowls 👍🏻

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Homemade Bread Bowl
Homemade Bread Bowl

Homemade Bread Bowls can be served with your soup or stew and will turn it into a meal you’ll never forget! This bread is crusty on the outside and soft inside, perfect for a bread bowl.

Ways to Make Bread

Bread is the staple food served all around the world that is usually made from yeast, cultured with yeast, allowed to rise, and finally baked in an oven. Gluten-free bread is made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense.

Homemade Bread Bowls
Homemade Bread Bowls

How to Store Homemade Bread Bowls

Cover and store leftover bread bowl at room temperature for a couple of days or in the refrigerator for 1 week. You can also freeze the baked bread bowls for up to 3 months, then thaw them overnight in the refrigerator. Bring to room temperature before serving.

History of Bread

Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. The world’s oldest evidence of bread-making has been found in a 14,500-year-old Natufian site in Jordan’s northeastern desert.

The Metropolitan City of Providence, Rhode Island

Providence is the capital city of the U.S. state of Rhode Island. It’s home to Brown University and the Rhode Island School of Design, whose RISD Museum displays American art and silver. Nearby, 18th- and 19th-century homes line the streets of College Hill. Waterplace Park is the backdrop for the WaterFire art installation, which lights up the surrounding tidal basin most nights in the summer and for special events.

A Brief History of Providence, Rhode Island

The Rhode Island city of Providence has a nearly 400-year history integral to that of the United States, including significance in the Transatlantic Slave Trade and the American Revolutionary War by providing leadership and fighting strength, quartering troops, and supplying goods to residents by circumventing the blockade of Newport.

The city is also noted for the first bloodshed of the American Revolution in the Gaspée Affair. Additionally, Providence is notable for economic shifts, moving from trading to manufacturing; the decline of manufacturing devastated the city during the Great Depression, but the city eventually attained economic recovery through an investment of public funds.

Tourism in Providence, Rhode Island

Providence combines the accessibility and friendliness of a small town with the culture and sophistication of a big city. With a thriving arts community, vibrant and diverse neighborhoods, outstanding hotels, a renowned restaurant scene, and so many things to do, Providence is the perfect place to visit.

The Cuisine of Providence, Rhode Island

Providence has always been famous for classics like clam cakes, stuffies (stuffed quahogs), Rhode Island-style calamari (with hot cherry peppers), johnny cakes (cornmeal flatbread), Rhode Island clam chowder (which is a clear or red soup as opposed to a creamy white chowder) and coffee.

LaSalle Bakery
685 Admiral St, Providence, RI 02908
Telephone: +1 401 228 0081

LaSalle Bakery
LaSalle Bakery

Life is sweet at LaSalle Bakery and we’re grateful for it every day. What are the ingredients of our happiness? Let’s begin with an old school, old-world, no-shortcut philosophy that keeps us sure and grounded. Add in an unshakeable insistence on baking with nothing but the best and a family of treasured employees, without whom we’d be nothing.

At LaSalle, our wonderful customers bring their friendly, warm energy to the mix. It’s so easy to take care of them as if they are friends, because they are!

We love being an institution! We’ve been a part of our community for decades and give back with an open heart. We love being able to offer a comfortable spot where friends feel right at home. We show them love with our magnificent pastries, cakes, cookies, pies, and breads – and they return it to us with their loyalty and support. There’s a “culture” at LaSalle Bakery that’s hard to describe, but easy to feel.

How to Make This Homemade Bread Bowl Recipe

You will need about 2½ hours to make this recipe. The bread turns out best if you use high-quality bread flour for the best results. Although you can mix and knead the dough by hand I do recommend using a stand mixer for this process.

What You Need to Make Bread Bowls

Ingredients for Homemade Bread Bowls
Ingredients for Homemade Bread Bowls

Ingredients

How to Cook Bread Bowls

Time needed: 2 hours and 30 minutes.

Homemade Bread Bowls Cooking Directions

  1. Activate the Yeast

    In a mixing bowl, pour the warm water over the yeast, whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.

  2. Mix the Dough

    On low speed, add the sugar, salt, olive oil, and 4 cups of bread flour. Beat on low speed for 1 minute, then add the remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft, and only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.

  3. Rise the Dough

    Turn it out onto a lightly floured surface and form into a ball. Then grease the mixing bowl and place it back into the bowl, turning once to grease the top. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes.

  4. Release the Air Bubbles

    Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.

  5. Cut the Dough

    Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.

  6. Prep the Baking Sheets

    Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.

  7. Preheat the Oven

    Preheat the oven to 400°F (204°C). Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each.

  8. Bake for 30 Minutes

    Bake for 30 minutes or until golden brown. Cool until ready to handle. The longer you cool, the easier they are to cut open!

  9. Cut and Serve

    For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into the stew) and fill with soup.

If you liked this dish please Rate This Recipe and leave a comment.

Homemade Bread Bowl
Print

Homemade Bread Bowls

These delicious bread bowls are a great way to serve soup or stew. Use the bread you scooped out from the inside to dip into your soup.
Course Bread
Cuisine American
Keyword Bread
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 6 servings
Calories 540kcal

Ingredients

Instructions

  • In a mixing bowl, pour the warm water over the yeast, whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.
    2 ¼ cups warm water, 2 packets active dry yeast
  • On low speed, add the sugar, salt, olive oil, and 4 cups of bread flour. Beat on low speed for 1 minute, then add the remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft, and only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.
    2 tsp white sugar, 2 tsp salt, 2 tbsp olive oil, 6 cups bread flour
  • Turn it out onto a lightly floured surface and form into a ball. Then grease the mixing bowl and place it back into the bowl, turning once to grease the top. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes.
  • Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.
  • Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.
  • Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.
  • Preheat the oven to 400°F (204°C). Brush each dough ball with egg wash (egg and milk mixed well) and, using a sharp knife, score an X into the tops of each.
    1 tbsp milk, 1 large egg
  • Bake for 30 minutes or until golden brown. Cool until ready to handle. The longer you cool, the easier they are to cut open!
  • For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into the stew) and fill with soup.

Nutrition

Serving: 1bread bowl | Calories: 540kcal | Carbohydrates: 100.3g | Protein: 17.5g | Fat: 7.2g | Saturated Fat: 1.2g | Cholesterol: 31mg | Sodium: 798mg | Potassium: 327mg | Fiber: 5.3g | Sugar: 1.8g | Calcium: 35mg | Iron: 7mg

Other Recipes That Go Well With Homemade Bread Bowls

Bunny Chow ~ Beef Curry Bread Bowl 🎖
Bunny chow, not for or made from bunnies, is a South African fast food beef curry dish consisting of a hollowed-out bread bowl and filled with this beef curry recipe.
Check out this recipe
Bunny Chow - Beef Curry Bread Bowl

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By LaSalle Bakery – By https://flourbakery.com/
  • By Macaolards – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=47465055
  • By Kenneth C. Zirkel – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=65809542
  • By Kenneth C. Zirkel – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21517483
  • By Kenneth C. Zirkel – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=110415927
  • By Kenneth C. Zirkel – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=79788997

Bunny Chow ~ Beef Curry Bread Bowl 🎖

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Bunny Chow - Beef Curry
Bunny Chow - Beef Curry

Bunny Chow, often referred to simply as a Bunny, is a South African dish consisting of a hollowed-out loaf of bread filled with beef curry. It originated among Indian South Africans of Durban.

Ways to Make Bunny Chow

Throughout various South African communities, one can find different versions of the bunny chow, which uses only a quarter loaf of bread and depending on which part of the country you are in, is sometimes called a scambane, kota (“quarter”), or shibobo; it is a name that it shares with sphatlho, a South African dish that evolved from the bunny chow.

Bunny chows are commonly filled with curries made using traditional recipes from Durban: mutton or lamb curry, chicken curry, trotters, beans curry, and beans curry. Other varieties found across the country using less traditional Durban-Indian food include chips with curry gravy, fried sausage, cheese, eggs, and polony. These are all popular fillings; the original bunny chow was vegetarian.

Bunny Chow - Beef Curry Bread Bowl
Bunny Chow – Beef Curry Bread Bowl

How to Store Bunny Chow

To store Bunny Chow in the refrigerator, place the stew in an airtight container for up to 3 days in the refrigerator. Do not store it in the bread bowl, only place the beef curry in the bread bowl when you are ready to eat it.

You can freeze the cooked curry for up to three months in an airtight container in the freezer, but don’t freeze it in the bread bowls, make those fresh when you need them.

To reheat the bunny chow allow it to defrost for a few hours in the fridge and then reheat it in a saucepan on the stove until piping hot.

The History of Bunny Chow

The bunny chow was created in Durban, South Africa. It is home to a large community of people of Indian origin. The precise origins of the food are disputed, although its creation has been dated to the 1940s.

Stories of the origin suggest that Indian laborers who came to work the sugar cane plantations of KwaZulu-Natal (Port Natal) required a way of carrying their lunches to the field; a hollowed-out loaf of bread was a convenient way to transport their vegetarian curries.

Meat-based fillings came later. The use of a loaf of white bread can also be ascribed to the lack of the traditional roti bread as well as its weak structure; thus the cheap loaf, widely available at local stores, would be an optimal substitute vessel for the curry.

The Metropolitan City of Durban, South Africa

Durban, a coastal city in eastern South Africa’s KwaZulu-Natal province, is known for its African, Indian and colonial influences. Refurbished for soccer’s 2010 World Cup, the seafront promenade runs from uShaka Marine World, a huge theme park with an aquarium, to the futuristic Moses Mabhida Stadium. The Durban Botanical Gardens showcases African plant species.

A Brief History of Durban, South Africa

Archaeological evidence from the Drakensberg mountains suggests that the Durban area has been inhabited by communities of hunter-gatherers since 100,000 BC. These people lived throughout the area of KwaZulu-Natal until the expansion of Bantu farmers and pastoralists from the north saw their gradual displacement, incorporation, or extermination.

Tourism in Durban, South Africa

With its sunny beaches and fascinating Afro-Indian culture, Durban is becoming a don’t-miss stop in South Africa. More Indians reside in Durban than any other country outside India itself. Early immigrants worked on sugar cane farms in current-day KwaZulu-Natal, and many women still wear sarees, the national dress of India, and Indian cuisine is popular.

Durban’s Golden Mile, a 3.7-mile stretch of sandy beach, invites surfers and swimmers to enjoy the warm waters of the Indian Ocean. Vendors sell assorted crafts along the shore, and you can find many beautiful swimming pools along the esplanade. At the end of the Golden Mile, look for uShaka Marine World, a 40-acre theme park. There are five main sections to explore: a snorkeling lagoon, an interactive animal show area, a shark cage diving area, a water park with slides, and a reptile exhibit.

The Cuisine of Durban, South Africa

South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

Bunny Chows by Two and a Half Men
295 Florida Rd, Windermere, Berea, 4001, South Africa
Telephone: +27 65 820 5555

Bunny Chows by 2 and a half men
Bunny Chows by 2 and a half men

A family-run Durban-style restaurant specializing in Bunny Chows and Curry. With deep roots in the restaurant industry, we aim to bring back authenticity.

How to Make This Bunny Chow Recipe

This is a big recipe and will take a few hours to make but it is well worth the time. This recipe is basically a beef stew served in a bread bowl.

What You Need to Make Bunny Chow

Ingredients for Bunny Chow - Beef Curry
Ingredients for Bunny Chow – Beef Curry

For The Curry:

For The Vegetables:

For The Spices:

For the Bread Bowl:

  • 2 loaves of unsliced bread

How to Cook Bunny Chow

Time needed: 2 hours and 30 minutes.

Bunny Chow Cooking Directions

  1. Mix the Flour

    In a mixing bowl mix the flour and salt and set aside for the next step

  2. Cut the Beef

    Cut the beef into 1-inch cubes, pat dry with a towel, and coat it in a flour and salt mixture.

  3. Peel the Vegetables

    Peel and dice all the vegetables and mince the garlic.

  4. Brown the Beef

    In a dutch oven heat oil and sear the cubed beef in batches. Once the meat turns brown, remove it to a plate and set it aside.

  5. Saute the Onions

    In the same pan add the chopped onion and cook it for about 3 minutes until it becomes translucent. Then add the garlic and cook it for an additional minute.

  6. Spice the Onions

    Reduce the heat and add in the spices and stir thoroughly for an additional 30 seconds. Make sure the onions are well coated with spices.

  7. Add the Tomatoes

    Add the tomatoes in and stir for about 3 minutes until the tomatoes begin to soften.

  8. Add the Beef Stock

    Add the prepared meat, beef stock, Worcestershire sauce, chutney, sugar, and tomato paste. Place a lid on the pan and allow it to cook for 30 minutes on low heat.

  9. Add the Potatoes

    Add the potatoes and carrots to the dutch oven, cover it and let everything simmer for an additional 1½ hours. If it begins to dry out, add some more beef stock.

  10. Thicken the Sauce

    If you prefer thick sauce, combine 1 tablespoon of flour with 3 tablespoons of cold water and prepare a paste. Add it to the dutch oven and stir well. Let it simmer for another 2 minutes.

  11. Cut the Bread

    Cut the bread loaf in half and hollow out the half loaf saving the removed bread for dipping. Transfer the contents into the hollowed bread, putting the center of the bread on one side to mop up extra juices, and serve!

This recipe for South African Bunny Chow is delicious, a bit spicy hot but not too much. Because of the long cooking time, the meat is tender, and the vegetables are perfectly tender. It is well worth the effort and time that it takes to make it.

If you liked this dish please Rate This Recipe and leave a comment.

Bunny Chow - Beef Curry Bread Bowl
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Bunny Chow ~ Beef Curry Bread Bowl 🎖

Bunny chow, not for or made from bunnies, is a South African fast food beef curry dish consisting of a hollowed-out bread bowl and filled with this beef curry recipe.
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 797kcal

Ingredients

For The Curry:

For The Vegetables:

For the Bread Bowl

  • 2 loaves unsliced bread

Instructions

  • In a mixing bowl mix the flour and salt and set aside for the next step
    2 tbsp all-purpose flour, 1 tsp salt
  • Cut the beef into 1-inch cubes, pat dry with a towel, and coat it in a flour and salt mixture.
    1½ lbs stewing beef
  • Peel and dice all the vegetables and mince the garlic.
    4 med red potatoes, 2 med yellow onions, 3 med tomatoes, 2 med carrot, 2 cloves garlic
  • In a dutch oven heat oil and sear the cubed beef in batches. Once the meat turns brown, remove it to a plate and set it aside.
    3 tbsp vegetable oil
  • In the same pan add the chopped onion and cook it for about 3 minutes until it becomes translucent. Then add the garlic and cook it for an additional minute.
  • Reduce the heat and add in the spices and stir thoroughly for an additional 30 seconds. Make sure the onions are well coated with spices.
    1 tbsp ground coriander, 1 tbsp ground cumin, 1 tsp yellow mustard seeds, 1 tsp fennel seeds, 1 tsp ground turmeric, ½ tsp ground ginger, 1 tsp crushed red peppers, 1 tbsp garam masala
  • Add the tomatoes in and stir for about 3 minutes until the tomatoes begin to soften.
  • Add the prepared meat, beef stock, Worcestershire sauce, chutney, sugar, and tomato paste. Place a lid on the pan and allow it to cook for 30 minutes on low heat.
    2 cups beef stock, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, 2 tbsp mango chutney, 1 tsp white sugar
  • Add the potatoes and carrots to the dutch oven, cover it and let everything simmer for an additional 1½ hours. If it begins to dry out, add some more beef stock.
  • If you prefer thick sauce, combine 1 tablespoon of flour with 3 tablespoons of cold water and prepare a paste. Add it to the dutch oven and stir well. Let it simmer for another 2 minutes.
  • Cut the bread loaf in half and hollow out the half loaf saving the removed bread for dipping. Transfer the contents into the hollowed bread, putting the center of the bread on one side to mop up extra juices, and serve!
    2 loaves unsliced bread

Nutrition

Serving: 1bowl | Calories: 797kcal | Carbohydrates: 81.4g | Protein: 63.7g | Fat: 24g | Saturated Fat: 6.6g | Cholesterol: 152mg | Sodium: 1546mg | Potassium: 2320mg | Fiber: 9g | Sugar: 17g | Calcium: 163mg | Iron: 38mg

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Homemade Bread Bowls
These delicious bread bowls are a great way to serve soup or stew. Use the bread you scooped out from the inside to dip into your soup.
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Homemade Bread Bowl
Iranian Shirazi Salad
The Iranian Shirazi Salad is a simple and bright Persian cucumber and tomato salad that's loaded with herbs and dressed in lime juice and extra virgin olive oil! This quick no-lettuce salad is the perfect side to almost any entree.
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Batido de Trigo ~ Wheat Milkshake
Oh yes this creamy milkshake made with sweetened condensed milk, whole milk, and puffed wheat cereal. will have your mouth doing the happy dance. Come on and Party like you are in Cuba!!!
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Cantaloupe Creamsicle Recipe
This quick and easy cantaloupe creamsicle is just in time for the summer heat. They are perfect for a pool party or on any hot summer day.
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Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Bunny Chows by Two and a Half Men – By https://www.facebook.com/BunnyChowsby2andahalfmen/
  • By below – own pictures, stitched., CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=1489022
  • By Mister-E (https://www.flickr.com/photos/mister-e/) – https://www.flickr.com/photos/mister-e/196892193/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=1498095
  • By User: Bgabel at wikivoyage shared, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=22959114
  • By Akidjoh – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=31661894
  • By Akidjoh – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=31212512

Pennsylvania Dutch Ham & Potato Soup

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Ham, Green Beans & Potatoes
Ham, Green Beans & Potatoes

Ham, Green Bean, Potato, & Bow Tie Pasta Soup is a staple of the Pennsylvania Dutch. This delicious soup is a complete meal with protein, vegetables, and starch.

Ways to Make Ham & Potato Soup

This recipe has many variations like the type of ham, like ham hock or ham steaks, but the basic ingreadients are almost always the same. Another variation is what type of potato to use, in this recipe we used baby red potatoes but many use russet potatoes. The other major variation is what type of pasta to use. Some recipes call for egg noodles but we chose bow tie pasta becasue that is what we are use to in this soup.

Ham, Green Beans & Potatoes Soup
Ham, Green Beans & Potatoes Soup

How to Store Ham & Potato Soup

Store this ham and potato soup in an airtight container in the refrigerator for up to 3-4 days. To freeze this soup allow it to cool to room temperature, then transfer it to an airtight container or freezer bag and freeze in the freezer for up to 3 months.

History of the Ham & Potato Soup

Although we are not sure who first put ham, potatoes, green beans, and pasta into a soup, the Pennsylvania Dutch have perfected it and is probably most famous for it.

The City of Hanover, Pennsylvania

Hanover is a borough in York County, Pennsylvania, 19 miles southwest of York and 54 miles north-northwest of Baltimore, Maryland, and is 5 miles north of the Mason-Dixon line. The town is situated in a productive agricultural region.

A Brief History of Hanover, Pennsylvania

Native American peoples, probably “Lenape” of the Delaware tribe, made use of the abundant resources found in the area along with much of southeastern Pennsylvania. Ultimately, the land became under the control of the William Penn family who, through an aggressive settlement campaign, eventually moved the Native populations further westward.

In 1727, John Digges obtained a grant of 10,000 acres of land where Hanover is now located from Charles Calvert, the fourth Lord Baltimore. Maryland and Pennsylvania hired British experts Charles Mason and Jeremiah Dixon to survey what became known as the Mason–Dixon Line. This line was surveyed between 1763 and 1767 and put an end to decades of disputes over rights and ownership.

During the American Civil War, the Battle of Hanover was fought on June 30, 1863. Union cavalry under Judson Kilpatrick encountered Confederate cavalry under J.E.B. Stuart and a sharp fight ensued in the town and in farm fields to the south, particularly along Frederick Street.

Tourism in Hanover, Pennsylvania

Hanover is a small Pennsylvania town full of history, beautiful architecture, unique eats, and superb shopping. The town is conveniently located within minutes of York, Gettysburg, and Baltimore, Maryland. So much to do in Hanover; geocaching, mini-golfing, and the Largest Arcade in Pennsylvania. From the bustle of shopping at the Clarks Outlet and on “The Golden Mile,” to the tranquil scenes of hiking Codorus State Park and boating on Lake Marburg, Hanover has something to please anyone with a spirit of adventure and desire to discover.

The PA Dutch Cuisine

Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch and reflects influences of the Pennsylvania Dutch’s German heritage, agrarian society, and rejection of rapid change. It is extremely common to find Pennsylvania Dutch cuisine throughout the Philadelphia/Delaware Valley region.

Dutch Country Restaurant
946 Baltimore St, Hanover, PA 17331
Telephone: +1 717 632 1616

Dutch Country Restaurant
Dutch Country Restaurant

Take time to learn about our rich heritage and appreciate the history of Dutch Country. Like most businesses that started from humble beginnings, ours is no different. We hope that you enjoy this historical view of the restaurant you’ve come to enjoy. Our past has a key role in what we are today and tomorrow.

How to Make This Ham & Potato Soup Recipe

We used cooked ham for the soup but if you use raw ham, like a ham shank, you will need to add time to thoroughly cook it. Also, you will want to add the pasta and green beans during the last 15 minutes of the cooking process to avoid overcooking both.

What You Need to Make Ham & Potato Soup

Ingredients for Ham, Green Beans & Potato Soup
Ingredients for Ham, Green Beans & Potato Soup

Equipment

Ingredients

How to Cook Ham & Potato Soup

Time needed: 40 minutes.

Cooking Directions for Ham & Potato Soup

  1. Saute the Onions

    In a large pot or a dutch oven, sauté the onion in oil for 3 minutes.

  2. Cook the Garlic

    Once the onions are softened add the 3 cloves of minced garlic to the pot and cook an additional minute.

  3. Simmer the Soup

    Next, dump the ham, green beans, potatoes, and chicken broth into the pot and cook over high heat until the soup comes to a rolling boil and then reduce the heat to achieve a gentle boil. Simmer for 15 minutes.

  4. Add the Pasta

    Add the bow tie pasta and green beans to the pot and cook for an additional 15 minutes.

If you liked this dish please Rate This Recipe and leave a comment.

Ham, Green Beans & Potatoes Soup
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Ham, Green Beans & Potatoes

This recipe is so good because it's incredibly simple to make in a one-pot meal on the stove. The aroma is warm and inviting and everyone will want seconds.
Course Soup
Keyword Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 481kcal

Ingredients

Instructions

  • In a large pot or a dutch oven, sauté the onion in oil for 3 minutes.
    2 tbsp vegetable oil, 1 cup red onions
  • Once the onions are softened add the 3 cloves of minced garlic to the pot and cook an additional minute.
    3 cloves garlic
  • Next, dump the ham, green beans, potatoes, and chicken broth into the pot and cook over high heat until the soup comes to a rolling boil and then reduce the heat to achieve a gentle boil. Simmer for 15 minutes.
    2 cups ham, 2 cups red potatoes, 8 cups chicken broth, 1 tbsp Italian Bruschetta Seasoning Mix
  • Add the bow tie pasta and green beans to the pot and cook for an additional 15 minutes.
    2 cup bow tie pasta, 2 cups long green beans

Nutrition

Calories: 481kcal | Carbohydrates: 71.6g | Protein: 24.4g | Fat: 11.5g | Saturated Fat: 2.7g | Cholesterol: 26mg | Sodium: 1483mg | Potassium: 708mg | Fiber: 5.8g | Sugar: 5.3g | Calcium: 48mg | Iron: 4mg

Other Recipes That Go Well With

Avocado-Cucumber Salad
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The Iranian Shirazi Salad is a simple and bright Persian cucumber and tomato salad that's loaded with herbs and dressed in lime juice and extra virgin olive oil! This quick no-lettuce salad is the perfect side to almost any entree.
Check out this recipe
Iranian Shirazi Salad

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Dutch Country Restaurant – By http://dutchcountryrestaurantpa.com/
  • By Idawriter, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=53629218
  • By JOHN LLOYD – originally posted to Flickr as Hanover, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=10637878
  • By Brent Moore – https://www.flickr.com/photos/brent_nashville/34989669794
  • By Joseph – https://www.flickr.com/photos/josepha/25172338473
  • By Jon Dawson – https://www.flickr.com/photos/jmd41280/5013571648

Cinnamon Vanilla Crêpes

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Cinnamon Vanilla Crêpes
Cinnamon Vanilla Crêpes

Cinnamon Vanilla Crêpes or Crepes are a very thin type of pancake that dates back to 13th century Brittany, France. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

Ways to Make Crêpes

Sweet crêpes are generally made with wheat flour (farine de blé). When sweet, they can be eaten as part of breakfast or as a dessert. Common fillings include hazelnut cocoa spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.

Savory crêpes are made with non-wheat flours such as buckwheat. A normal savory crêpe recipe includes using wheat flour but omitting the sugar. The batter made from buckwheat flour is gluten-free. Common savory fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.

Cinnamon Vanilla Crêpes
Cinnamon Vanilla Crêpes

How to Store Crepes

To store extra crepes wrap them in a stack in foil or plastic wrap and store them in the refrigerator for two or three days. Let the crepes stand at room temperature about an hour before filling or serving.

To freeze leftover crepes separate the layers of the crepe with wax paper and put them in a tightly sealed container.

History of Crêpes

Crêpes originated in Brittany, a region in western France, during the 13th century, and are now consumed around the world. Their name comes from Old French ‘crespe’ which traces back to the Latin ‘crispa’ or ‘crispus’ which means curled. This probably refers to their often slightly ruffled edges. A French café that specializes in crepes is known as a crêperie.

The Metropolitan City of Rennes, France

Rennes is the capital city of Brittany, northwest France. It’s known for its medieval half-timbered houses and grand Rennes Cathedral. Parc du Thabor includes a rose garden and aviary. South of the Vilaine river, the Musée des Beaux-arts displays works by Botticelli, Rubens and Picasso. The Champs Libres cultural center houses the Musée de Bretagne (Brittany Museum) and Espace des Sciences, featuring a planetarium.

A Brief History of Rennes, France

By the 2nd century BCE, the Gallic tribe known as the Redones had occupied territory in eastern Brittany and established their chief township at the confluence of the Ille and Vilaine rivers, the site of the modern city of Rennes.

In 275, the threat of barbarians led to the erection of a robust brick wall around Rennes. Threatened by the danger of the peasant marauders designated as bagaudae in the final days of the Roman Empire in the 5th century.

Throughout Brittany’s existence as an independent state – first as a kingdom and then as a duchy – Rennes generally was considered to be one of three cities acting as the territory’s capital, the others being Nantes and Vannes, with Rennes Cathedral being the coronation site for the dukes of Brittany.

In 1491, the French army of Charles VIII, led by General Louis II de la Trémoille, unsuccessfully attacked Rennes. Mass graves of people who died during the siege were discovered in 2021. Brittany having already capitulated elsewhere, Rennes alone resisted, but the Duchess Anne of Brittany chose instead to negotiate. The resulting treaty of Rennes of 15 November 1491 dictated her marriage to Charles VIII and brought Brittany into the French kingdom.

In 1857, the Rennes railway station was built, which gradually led to the southward sprawl of the town. In 1899, Alfred Dreyfus’ second trial in Rennes caused a national sensation.

During the Second World War, Rennes suffered heavy damage from just three German aircraft which hit an ammunition train parked alongside French and British troop trains and near a refugee train on the yard: 1,000 died. The next day, 18 June 1940, German troops entered the city. Later, Rennes endured heavy bombing by the US and Royal Air Forces in March and May 1943, and again in June 1944, causing hundreds of deaths.

From 1954 onward, the city developed extensive building plans to accommodate upwards of 220,000 inhabitants, helping it become the second fastest-growing city in France, after Toulouse.

Tourism in Rennes, France

Rennes is known to be one of the most festive cities in France. It invests heavily in arts and culture and a number of its festivals (such as the music festival Les Transmusicales, Les Tombées de la Nuit, Mythos, Stunfest (fighting game competition), and Travelling (a cinematic festival)) are well-known throughout France. During the 80s, Rennes was often cited as the French town of rock and new wave music.

The Cuisine of Rennes, France

Specialties from Rennes include dishes like Breton galette, galette-saucisse, the crêpe, cider, and many other Breton specialties (seafood, milk, vegetables, cheese, meat) are seen at the Marché des Lices, a weekly market held every Saturday morning (one of the most important markets in France).

Crêperie La Gavotte
41 Rue Saint-Georges, 35000 Rennes, France
Telephone: +33 2 99 36 29 38

Crêperie La Gavotte
Crêperie La Gavotte