spring time in denver's congress park (with asparagus-dill bisque)



It's been almost three months since we bought our home in the Congress Park neighborhood of Denver. Our house is historic; it was built the year Grover Cleveland was President and 4 years before the Spanish-American War- so it's old. At first we were nervous about things going wrong and being responsible for repairs- all of which I think is perfectly normal for home buyers of historic homes. But I've got to tell you, now that we’re settling into things, this house just feels right. I love the character, the details and the charm. We've also been working hard at making the space feel homey, which is a bit of a challenge considering the size. But we purchased a few good pieces of furniture and I scooped up some terrific finds at a vintage shop on the outskirts of town. I've also been diligently  scouring the antique/used stores on Colfax too. Slowly our pictures are getting framed and we've begun to hang mirrors and artwork on the walls. In short, the house is beginning to have our imprint. And that feels great... 


One of the things that I love about our neighborhood is its walkability factor. My husband and I own one car, so when he drives to work (usually 1 or 2 days a week) I've still got plenty to do. I can walk to Congress Park (which has a great public pool in the summer), and City Park (which has awesome free Jazz concerts in the summer), and the Botanic Gardens too. If my kids are well-behaved, I can also walk to the Museum of Nature & Science and the Zoo. 

The Shoppe (cupcakes) on Colfax


There are tons of great places to eat close by-- cupcake shops, taco shops, speciality bakeries, Ethiopian food, sushi, Greek restaurants, music venues, wine bars, the Tattered Cover bookstore, an independent movie theater, bistro-style cafes, a bicycle shop that carries Dutch cruisers, a few independent coffee shops, a yarn store, and the a weekly farmers market on Sunday (etc. etc.). In other words, there's a lot going on.
I've met a lot of my neighbors and our kids all play together outside. And in addition to the families in our neighborhood, there are also lots of artists, chefs, designers, musicians and gardeners. It's really a great mix of everything...that's why we like it so much. I'm happy to say, that after a long and winding road to home ownership and stability, Congress Park feels like home...


The architectural mix includes (primarily) 1890s-early 1900s Denver Squares, turn of the century Victorians, and early craftsman (American bungalows). There are some deco buildings from the 1920s and 30s as well, and a few row houses are scattered throughout the neighborhood too. But unlike this Denver neighborhood, there aren't many modern structures in our part of town. Congress Park also has some pretty spectacular mansions as you head toward 8th Avenue and over into Country Club. And this (below) former fire station has since been converted into a family home. It's awesome!









Pinche Taco, amazing happy hour and...tacos. (Colfax)


East High School, built in 1921


Fat Sully's, Atomic Cowboy and the Denver Biscuit Company, all under one roof on Colfax. 

Glaze's Mini Baum Cakes: layers of lemon cake with limoncello glaze  and strawberry mousse. Their baum bites with green tea and white chocolate is also amazing. Congress Park, Madison off 12th Avenue.

* * *

And a spring time soup...
Asaparagus Bisque with Fresh Dill (Courtesy of Anna Thomas, Love Soup)
Ingredients
1 1/4 lbs. green asparagus
2 medium leeks
1 large fennel bulb
zest+juice of a lemon
2 tablespoons unsalted butter (you could substitute with olive oil)
3 tablespoons arborio rice 
1 1/2 teaspoons salt, plus more to taste
2 1/2 cups light vegetable broth
1/2 cup finely chopped fresh dill, plus more to taste
white pepper (I used black)
cayenne
2-3 tablespoons heavy cream (optional)
Directions
Using a vegetable peeler or sharp knife, thinly peel the bottom 2 or 3 inches of the asparagus stalks, then snap off the toughest bits at the bottoms (peeling the bottoms first allows you to keep much more of the stalk.) Cut the stalks into 1-inch pieces; you should have about 4 cups.
Wash the leeks and chop the white and light green parts only. Trim, wash, and chop the fennel bulb. Grate the zest of the lemon, making sure to get only the yellow and none of the white pith.
Melt the butter in a large skillet or soup pot and cook the leeks over medium heat for 8 to 10 minutes, until they are soft and begin to take on a hint of color. Add the asparagus, fennel, lemon zest, rice, 1 1/2 teaspoons of salt, and 3 cups of water and bring to a boil. Turn the heat down and simmer uncovered for about half an hour, or until all the vegetables are tender.
Add 2 cups of vegetable broth, the dill, and a pinch of each pepper and cayenne.
Puree the soup in a blender, in batches, until it is perfectly smooth. (I usually use an immersion blender for pureed soups, but asparagus is fibrous, so you might want to use that blender in order to get it really smooth.) Add broth if the soup seems too thick. Return the pureed soup to a clean pot and stir in a couple of teaspoons of fresh lemon juice, more if you like. Bring the soup back to a simmer, taste it ,and season with tiny amounts of pepper, and more salt if needed. Stir in 2-3 tablespoons of cream if you are making the asparagus a bisque (or more precisely a "cream soup" as traditionally bisque refers to smooth, cream soups, based on a broth from crustaceans).
Ladle and enjoy!

Asparagus Bisque with Fresh Dill (and some Black and Whites)

After a long winter break, the farmers markets were (finally) slated to reopen. But hail and rain were in the forecast and just as I stepped out the door it started raining...hard. The prospect of going to the market on the other side of town, with a toddler and infant in tow (sans the protection of our trusty umbrella which somehow disappeared), just didn't seem worth it. 
So I decided to go to In Season, our local market that only stocks locally grown produce that is...in season. "We are at the end of asparagus season here in Colorado," I was told by an incredibly knowledgeable woman at the counter. "Right, of course you are," I said. No asparagus. But I really wanted to make this bisque that I had seen in Love Soup by Anna Thomas.. 
While I try to purchase local, sustainable, seasonal fare as much as possible (it tastes better and is often cheaper), if I'm craving something that is not exactly in season, it's no big deal. I found some really bright, delicious looking asparagus at the Sunflower Market by my house (grown in California), but before I left In Season I picked up some dill, fennel bulb and the most amazing (makes you want to clap your hands) ricotta cheese made by Laz Ewe 2 Bar Goat Dairy in Del Norte, Colorado. Oh man, that is the good stuff!
About the bisque. It is packed with fresh dill and the lemon juice gives it a nice cut of acid. And, like all of Anna's recipes I've made before, it was delicious. (Anna's Old Fashioned Mushroom Soup.)
I topped a toasted crostini with some goat cheese and served it along side a big bowl of bisque. That really made the meal complete. 
Asaparagus Bisque with Fresh Dill (Courtesy of Anna Thomas, Love Soup)
Ingredients
1 1/4 lbs. green asparagus
2 medium leeks
1 large fennel bulb
zest+juice of a lemon
2 tablespoons unsalted butter (you could substitute with olive oil)
3 tablespoons arborio rice 
1 1/2 teaspoons salt, plus more to taste
2 1/2 cups light vegetable broth
1/2 cup finely chopped fresh dill, plus more to taste
white pepper (I used black)
cayenne
2-3 tablespoons heavy cream (optional)
Directions
Using a vegetable peeler or sharp knife, thinly peel the bottom 2 or 3 inches of the asparagus stalks, then snap off the toughest bits at the bottoms (peeling the bottoms first allows you to keep much more of the stalk.) Cut the stalks into 1-inch pieces; you should have about 4 cups.
Wash the leeks and chop the white and light green parts only. Trim, wash, and chop the fennel bulb. Grate the zest of the lemon, making sure to get only the yellow and none of the white pith.
Melt the butter in a large skillet or soup pot and cook the leeks over medium heat for 8 to 10 minutes, until they are soft and begin to take on a hint of color. Add the asparagus, fennel, lemon zest, rice, 1 1/2 teaspoons of salt, and 3 cups of water and bring to a boil. Turn the heat down and simmer uncovered for about half an hour, or until all the vegetables are tender.
Add 2 cups of vegetable broth, the dill, and a pinch of each pepper and cayenne.
Puree the soup in a blender, in batches, until it is perfectly smooth. (I usually use an immersion blender for pureed soups, but asparagus is fibrous, so you might want to use that blender in order to get it really smooth.) Add broth if the soup seems too thick. Return the pureed soup to a clean pot and stir in a couple of teaspoons of fresh lemon juice, more if you like. Bring the soup back to a simmer, taste it ,and season with tiny amounts of pepper, and more salt if needed. Stir in 2-3 tablespoons of cream if you are making the asparagus a bisque (or more precisely a "cream soup" as traditionally bisque refers to smooth, cream soups, based on a broth from crustaceans).
Ladle and enjoy!
* * *
As I mentioned, we had a rainy Saturday here in Denver, so it was a good excuse for us to stay indoors. While we weren't able to go to the farmers market, we tidied up our little abode and we also did a lot of cooking...
Roasted Potato, Leek and Kale Soup (by way of Not-Eating-Out-In-New-York)
Spinach and Feta Risotto (by way of Ezra Pound Cake)
Zucchini Olive-Oil Cake with Crunchy Lemon Glaze (posted here on Sparrows & Spatulas)
Beet and Tahini Dip (by way of A Lovely Morning)

Sensing that the boys were restless and could use some physical activity, I opted to let them "up-down-up-down" on our bed. Then I took these black and white photos with my 50mm lens, which I'm still fooling around with.
It wasn't long before the rain stopped and the sun was out again. The next 10 days? Sunny with temperatures in the 70s and 80s. And hopefully a lot of farmers markets in our future...
Not a bad way to spend a rainy afternoon.

Thin and Green: Roasted Asparagus and Green Beans with Red Pepper Vinaigrette

For the past two weeks the weather has been picture-perfect here in Denver. With the exception of today- rain and snow showers are predicted- the temperatures have been in the mid-70s and low-80s. Flowering trees are blooming and we have been spending a ton of time outside. It seems like everyone on my block has been barbecuing, and I'm having a serious hankering for a burger. And steak too. Surprised? You shouldn't be! I've been experimenting with tofu "burgers" and playing around with marinades for grilled tofu steak: chili rub, orange glaze, straight-up spicy barbecue, to name a few. I've also been making some complimentary sides dishes-- ones that are easy to make and take under 15 minutes. I realized long ago that not every post, nor every dish, has to be complicated or fussy. Sometimes a nice, straight-forward vegetable dish is all you need. Today I have two.
The first is for Roasted Asparagus with Lemony Breadcrumbs, which was published in the most recent issue of Martha Stewart Living. I like to use pencil-thin asparagus for this one. Yes, it is more expensive than the wider asparagus, but in this particular dish I think it makes a difference. I tend to use the wider variety when I make asparagus soup. Since there are so few ingredients in this asparagus dish, buy the best quality produce you can find.
The second recipe is for Green Beans with Red Pepper Vinaigrette. My friend Jo Ellen brought this side dish over for a recent playdate/dinner. I made macaroni and cheese and the green beans were the perfect compliment to the pasta entree. Jo got the recipe from her sister-in-law Sara, who came up with it while trying to recreate the flavors she tasted in a similar bean dish. I like to use haricot vert, but traditional string beans will certainly do the trick.
This green bean recipe is one of my new favorites. Flavorful and simple. And now that I think about it, I bet the red pepper vinaigrette would make a really nice drizzle for asparagus. Hey, wait a minute. Is there some sort of recipe development happening here?! I'll try it and let you know how it turns out...

Roasted Asparagus with Lemony Breadcrumbs
Courtesy of Martha Stewart
Serves 6 (You can easily halve the recipe)
Ingredients
2 pounds asparagus, trimmed
1 tablespoon extra-virgin olive oil 
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup panko- Japanese breadcrumbs (I used high-quality plain breadcrumbs)
1/2 lemon, juiced and zested
Garnish: 1/2 lemon, cut into wedges
Directions
Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt. Top asparagus with breadcrumbs, and garnish with lemon. 
Click the link for another asparagus recipe: Linguine with Asparagus, Egg and Hollandaise. Yes, it's delicious! 
* * *



Green Beans with Red Pepper Vinaigrette 
(Courtesy of Sara Stevens, by way of her sister-in-law Jo Ellen)
2 pounds of green beans, boiled for 5 minutes in salty water, then dropped in an icy bath. 
Vinaigrette
1-2 cloves of garlic (I go with 1)
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup olive oil
1/4 - 1/3 cup white wine vinegar
Mix the vinaigrette ingredients in a small food processor so that the garlic is pulverized. Add salt and pepper to taste.
Add roasted red peppers from a jar-  1/2 to most of the jar. Whir that up a bit. It doesn't need to be a smooth puree, get the dressing to the consistency of your liking. Adjust seasoning (and keep in mind that the dressing has to stretch over all those beans...so a little bit more salt would work.)
Pour the dressing over the beans. Let it sit in the fridge for a while, overnight is good. 
Serve!

Weekly Mash Up: Brunch Inspiration, CSA Bounty No. 1, Wave Hill and a Picnic Pasta

We have entered the final countdown.  I'm full-term in a few days and that means the arrival of No. 2 is just around the corner. Eek. Yay. Eek. 
This past weekend Otis spent a night with his grandparents so that my husband and I could use a gift certificate for The Grocery in Carroll Gardens. We had a leisurely three hour dinner and the meal was delicious.  It had tons of local, seasonal ingredients that were bursting with flavor. Some highlights included: a chilled potato leek soup and hot potato croquettes; a fabulous radish salad with white beans, radicchio and an amazing vinaigrette; a seafood bread salad and a guinea hen for my husband; a seasonal mixed vegetable plate that would have taken me ten hours to assemble and fried artichoke. Wondering about dessert? Buttermilk panna cotta with hibiscus sorbet and citrus slices. I was stuffed! 
On Saturday we picked up our first CSA share. YIPPEE!
We got arugula (I'm going to make another batch of this pesto), garlic scapes (perfect in hummus), radishes (I'm going to recreate The Grocery salad mentioned above), bok choi, kale (perfect for Heidi Swanson's Kale and Farrow Salad) and a big bag of baby lettuce. 
After picking up our CSA bounty we decided to go to our favorite brunch spot-- Diner.   The 'Scone of the Day' was sliced in half and served with Devonshire cream and strawberry rhubarb compote.  It was delicious.  The Omelette of the Day was packed with market spinach and a garlic scape herbed goat cheese.  I nearly died and went to heaven!
Then it was off to The Renegade Art Festival.  I made a few purchases for No. 2 and purchased some tea towels I just had to have...
On Sunday, on the way to my father's birthday dinner, we made a little stop to Wave Hill for some late spring blooms...
[Some of you might recall that this is where I got married.  I also grew up a few blocks away. It's one of my favorite places in New York City.  Maybe even the world :) ]

For more Wave Hill photos click this post and this post:  
Now it feels like summer has really arrived: gardens are blooming, farmer's markets are full of the season's bounty and our CSA has started up again. This pasta salad is perfect for a summer picnic. It has lemon zest, arugula, asparagus and simple seasoning with salt and pepper. Enjoy!
Gemelli with Asparagus, Ricotta, Arugula and Lemon Zest (Courtesy of J. Kenji Lopez-Alt for Serious Eats in a Food Lab article on 'New Ways to Cook Pasta.')   
Serves 6
Ingredients
2 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed, peeled, and cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 pound of gemelli, fusilli, rotini or any other medium-thickness short pasta
1 cup fresh ricotta cheese
1 tablespoon zest from 1 lemon
2 cups loosely packed baby arugula leaves
2 ounces finely grated Pecorino Romano cheese, plus more for serving tableside

Directions

  • Heat oil in large heavy-bottomed sauce pot over high heat until just starting to smoke. Add asparagus pieces and cook, stirring occasionally, until tender-crisp and lightly browned. Season asparagus to taste with salt and pepper, transfer to bowl, and set aside. Do not clean sauce pot.
  • In a medium saucepan, bring 2 quarts of water and 1 teaspoon kosher salt to a boil over high heat.  Add pasta and stir immediately.  Allow to return to a boil, stir once vigorously, cover pot, and shut off heat.  After one minute, stir one last time. Recover pot. Follow timing on box as a general guide for cooking time—start checking pasta 2 minutes before suggested cooking time and continue checking every minute until proper al dente texture is reached.  Pasta should be fully softened, but retain a slight bite in the center. Drain pasta, reserving 2 cups of cooking liquid.  Immediately transfer pasta to empty sauce pot from cooking asparagus. [* This is a great way to cook pasta.  It came out perfectly.  I'm a convert!] 
  • Add asparagus, ricotta, lemon zest, arugula, grated cheese, and a few big twists of black pepper to the pasta. Add 1 cup pasta water and stir until all ingredients are combined and arugula has wilted. Continue adding pasta water until desired consistency is reached (the ricotta should turn into a creamy sauce that coats the noodles). Season to taste with salt and pepper, and serve immediately, passing more grated cheese at the table.

Martha's Linguine with Asparagus and Egg


For those of you who regularly read Sparrows & Spatulas you might recall that four of us recently started a 'Dinner Club.'  The ball was in my court for the first meal and I prepared:
Starter soup: Heidi Swanson's Cauliflower Soup with Mustard Croutons
Side dish: Heidi Swanson's Wild Rice Casserole
Main dish: Spanakopita with Tzatziki Sauce
Dessert: Our guests brought an Almond Cake from Sweet Melissa in Cobble Hill. Yum. 
The second installation of the 'Dinner Club' was last weekend and my best friend and his husband (my friend too) were in charge of the menu. They really out did themselves and the meal was delicious!
We settled on a Saturday dinner-- early bird, 5:30 p.m. That's pretty much how I roll these days unless I am entertaining at my place. Otis really has to be in his crib by 9. And, not wanting to rush dinner conversation and eating, we all decided it was better to get an early start.
While my son was distracted by chasing an adorable elderly cat named Claudia (she's fine being publicly identified), we sat down to a lovely decorated table with great chairs (I'm having home decor envy in case you can't tell). We dined on linguine pasta, blanched asparagus and a fried egg. Brian served the dish with a side of absolutely amazing hollandaise sauce. Few things go better with asparagus than hollandaise! And you really can't go wrong when you pair pasta with a runny egg. Brian also prepared a citrus-herbed garbanzo bean side dish which had really great flavor. For dessert I brought the Lemon Yogurt Cake with Lemon Glaze (blogged about here). 
Wondering what we did to quench our thirst? Homemade (and I believe an original recipe) of Fresh Berry Limeade. It was a great way to spend the evening.

Here are a few notes and adaptations on this recipe:
1. The market I went to didn't have thin or "pencil" asparagus so I bought regular (thick) asparagus. A few days later I saw the kind I was looking for...I should have waited. I think that the high quality, uber thin, seasonal asparagus is the way to go with this recipe.
2. You can use dry pasta but I think fresh pasta is a better choice. It cooks quickly and tastes better.
3. Salt and pepper are important seasonings in this dish. Actually, they are the only seasonings, so be generous with your pinches.
4. Brian fried an egg, sunny-side up, in butter instead of poaching it. I think both work. Be sure to keep the yolk runny.
5. A side of hollandaise sauce really compliments the dish. The original recipe didn't have it. I would definitely add it. I typed up a simple recipe for hollandaise from "The Joy of Cooking."
I'm looking forward to our third meal together. I've been flipping through back copies of Saveur Magazine in search of the perfect recipes. Feel free to submit suggestions in the comments section :)
Until then, Bon Appetit!


Martha's Linguine with Asparagus and Egg (Courtesy of Martha Stewart, Brian's adaptations are listed above.)
  • Ingredients
  • Coarse salt and ground pepper
  • 3/4 pound linguine or fettuccine (I like fresh pasta for this recipe and I would go with linguine.  Fettuccine is too thick.) 
  • 1 large bunch thin asparagus (1 pound), ends trimmed, halved lengthwise
  • 3 tablespoons unsalted butter
  • 1/4 cup grated Parmesan (1/2 ounce), plus more for serving (optional)
  • 4 large eggs

Directions

  1. In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  2. While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet.  (See adaptation above.)
  3. To serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan if desired.
    ***
    Hollandaise Sauce (Courtesy of The Joy of Cooking)
    Yields 1 cup
    Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler:
    3 large egg yolks
    1 1/2 tablespoons cold water
    Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over- not in- barely simmering water and continue to whisk until the eggs are thickened, 2-4 minutes, being careful not to let the eggs get too hot (or they will scramble). Remove the pan or bowl from over the water and whisk to slightly cool mixture.
    Whisking constantly, very slowly add 1/2 cup warm (not hot) clarified butter, 1069
    Whisk in:
    1 to 3 teaspoons fresh lemon juice
    Salt and ground white pepper to taste
    If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing bowl in warm water.