In talking about Japanese food culture, we cannot just simply reduce everything to the discussion of food. Placement, harmony within the home and the entire experience surrounding the meal all play an important role. Continue reading
gluten free dinner
Sweet and Sour Red Cabbage
Since green cabbage recipes are already well represented in Irish cuisine, and we already shared one in a previous post, I wanted to highlight one that is less well known – Sweet and Sour Red Cabbage. This brought back memories of eating a very similar dish back in my childhood, called “Rotkohl.” Both my mother and grandmother would prepare this particular dish during the colder months of the year, usually served with potatoes and/or a small serving of meat. Admittedly, as a child, this was not one of my favorite recipes, but as an adult, I rediscovered the benefits of cabbage in the form of coleslaw and even the sweet and sour variety of today’s recipe. Continue reading
Corned Beef and Cabbage
In all fairness, in writing this post, I have to point out that no one in our family is a big meat eater. Maybe it comes from having been vegetarian and vegan for so many years in the past. Along with a true concern for the startling conditions in which most commercial farm animals are raised. To be clear, we do eat meat, humanely raised, organic and hormone free, but certainly not very often. However, in the pursuit of wanting to learn more about all facets of Irish food culture, we decided that giving corned beef and cabbage a try at least once, was a necessity. That, and the fact that one of our favorite stores, Trader Joe’s, was sampling a version of corned beef on our last shopping trip, which is fully cooked, gluten and nitrite free, and actually really delicious and simple to make. So, we took a chance and tried it. Continue reading
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