Corned beef may be an American tradition for St. Patrick’s Day. But Colcannon is an Irish tradition. Here’s how to make it — and what to pair with your feast.
My dad, who has lived in Santa Rosa for more than 40 years, is from Galway, Ireland, and the home in which he was born is older than the United States. So many of the foods and traditions we enjoy here around St. Patrick’s Day resonate with me. Like all cultural holidays, this one offers the opportunity to embrace the link between generations and countries and to share the joys of my heritage with my children and friends.
In my dad’s youth, food was still cooked using the fireplace. They made soda bread by placing hot coals on the hearth, then resting the pan of doughy goodness on top to bake. My mom’s recipe for raisin soda bread, made with a mixture of all-purpose flour and oatmeal, raisins and caraway seeds, reflects different regional takes on the bread — her mother’s family was from Tipperary, her father’s was from Cavan.
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