Most years, St. Patrick’s Day is the first day I can really remember being outside, and surrounded by others doing the same. Must be the luck of the Irish, but I mostly remember good weather on the March 17ths of my life. Like many others, I could spend these days with Solo cups filled (and refilled) with green beer in a tent set up for overflow bar seating, but in the post-daylight savings sun and among the chirps of early migration, there’s plenty else to do. I’ve accidentally made a long run my St. Patrick’s Day tradition.
It started in 2008, when I abruptly quit my job midday and needed somewhere to put my nervous energy. That day the sky was bright blue and few ice patches remained, so I laced up my sneakers and ran down the Chicago lakeshore all the way to the green river, wearing a Notre Dame Fighting Irish t-shirt, waving at the party-bus passerby. Then I headed back up and logged several miles not usually in my ability, especially for my first seasonal outdoor run.
A few years ago, on a similarly bluebird St. Patrick’s Day, when Jeff happened to be out of town, I channeled that youthful spirit and ran to the other side of our neighborhood, then across the busy street and all through the next neighborhood over, then around a tour of our small downtown, and back. There’s something about the way an early spring day ignites a challenge, after months inside from cold and snow, on a celebratory holiday. It makes me want to move!
Last year would have been another perfect day for a run, but I was not the type of six months pregnant person to do so. (Though I did carry myself into an Irish pub to pick up the corned beef that we later ate on our patio). This year, blessed by Mother Nature again, while Olivia napped and Jeff set out the garden hose and cleaned up some of the planters, I ran to the library and back. And then when Olivia woke up, together we walked to the library and back (this time, with the books I needed to return in the bottom of her stroller).
A few days prior we had picked up Panera for an easy dinner, and while ordering I was reminded of one of my few pregnancy cravings, broccoli mac and cheese. Early in pregnancy I think I ordered a side with my work lunch every day for two weeks. As Jeff and I passed the cup back and forth, I said: Wanna make this on Thursday? It’s green. We looked forward to it all week, and, again, ate on the patio. I now declare this dish a new St. Patrick’s Day tradition. Move over, corned beef and cabbage.
Now, while on the topic of macaroni and cheese, I would be remiss to exclude my other favorite version, that from Zingerman’s Roadhouse. Like everything Zingerman’s does, it is top notch, made with dried noodles from Italy and handmade cheddar from Vermont. That is great and all, but the best part is the skillet finish to brown the cheese. You should for sure go to the restaurant and order a plate, but lucky for us home cooks the recipe has been published. This is a great dish to make on December 26th (as I once did), if you are still up for indulgence but not wanting Christmas leftovers.
Hoping these are some Olivia’s favorite dishes one day!
BROCCOLI MAC & CHEESE, inspired by Damn Delicious
You’ll need:
8 oz medium pasta shells
2 tbsp butter
1 shallot, minced
2 garlic cloves, minced
1 tbsp flour
1-1/4 cups whole milk
1 cup half and half
1 tsp Dijon mustard
6 oz sharp cheddar, grated
3-4 cups chopped broccoli florets
Salt and pepper
This recipe moves pretty quickly, so have everything ready. (You don’t want to rush grating your cheese, and also grate some of the plastic wrap like somebody.)
Bring a large pot of salted water to a boil, and cook pasta according to package directions.
Start the cheese sauce as you wait for the water to boil (again, it moves quickly). Melt butter in a large skillet over medium heat. Add the shallot and cook, stirring frequently, until fragrant, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the flour and whisk until lightly browned, about 1 minute. Add the milk, half and half, and mustard, and whisk until slightly thickened, about 3-4 minutes. The consistency should be just slightly runnier than what you expect for a creamy cheese sauce. Add the cheese and stir to melt. Add salt and pepper to taste. Remove from heat and keep warm.
Ideally at this time the pasta should be finishing. Use a sieve to drain the noodles and add them directly to the cheese sauce.
Keep the water boiling and add the broccoli florets. Cook for about 4 minutes, until they are bright green and slightly softened. Turn off the heat and use the sieve to drain the broccoli and add to the pasta and cheese. Stir to combine everything.
Serve immediately.
ZINGERMAN’S MAC & CHEESE
You’ll need:
1 lb macaroni
2 tbsp butter
1/4 onion, diced
1 bay leaf
2 tbsp flour
1-1/2 cups whole milk
1/4 cup heavy cream
1 tsp Dijon mustard
1 lb grated cheddar
2 tsp olive oil
Coarse sea salt
Note: In this case I do recommend you get your macaroni from Italy and your cheddar from Vermont, via Zingerman’s.
Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain and set aside.
Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pot over medium heat. Add the onion and bay leaf and cook until the onion is soft, about 5 minutes. Remove the bay leaf. Add the flour and cook about 1 minute, stirring constantly. Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, add the cream. Gently simmer until slightly thickened, about 2-3 minutes. Reduce heat to low. Stir in the mustard, cheddar, and salt to taste, and simmer for 5 minutes. Set aside.
Over medium-high heat, get a heavy bottomed skillet very hot. Heat the olive oil, then add the cheese sauce and pasta and toss thoroughly. Cook, continuing to stir, until about 15 percent of the mixture is golden brown and crispy.
Taste and adjust the seasoning. Remove from heat. Serve immediately.