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Everything Broad Ripple HomearrowRandom Ripplings Homearrow2006 09 22arrowColumn

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Converted from paper version of the Broad Ripple Gazette (v03n19)
The Wine Scene - by Jill A. Ditmire
posted: Sept. 22, 2006

Wine Scene header

"BLISSFUL BREAD"

Neighbor Judy's garden continues to invite the eye, but her edible art is getting ready for its long winter nap. A few strong-willed teardrop tomatoes cling to the vine, but most have been plucked and enjoyed by garden visitors with and without wings. Gone are the Romas and the peppers and the Rockette-like line of lettuces that kicked up their energies during the hot temperatures last month and took a bow before the usual curtain call for greens. Judy's garden still is abundant with flowers and herbs. Rosemary, thyme, and several types of basil are still there, and I bet there is still some wild arugula growing with its leaves now thin - but earthy, nutty pungency still there.
So what else can you create with those fresh herbs other than flavored vinegar to give as holiday gifts? Make bread. It's hard to beat that yeasty, nutty aroma as it bakes in oven or machine.
The following recipe is based on a dill bread recipe from my mom. (That's "Grandma Kathy" to Guinness and Harp who are STILL looking for a belated birthday gift for her as they discussed in the last BRG issue.) It calls for the basics, plus some onion and cottage cheese. The original recipe is blended and baked in a bowl. You can do that, but Mom uses her bread machine, as it gives her more time to buy treats for the doggyboyz. The results are just as much of a treat as if she'd done it all by hand. Slice the warm, moist, slightly salty, slightly sweet bread and melt a chunk of Saga blue or sharp cheddar on top - bliss. Or have it cold in the morning with a swash of butter.
It's also great base bread for those fresh herbs in your garden and I've included an herb bread option at the end of the recipe.
If you don't have fresh herbs, the Broad Ripple Farmers' Market does. Visit the market on Saturdays 8-noon through October 28 - it's behind Broad Ripple High School.

Bread Machine Dill Bread
Makes a 1-pound loaf

¼ cup water
¾ cup cottage cheese
1 T margarine
1 T sugar
1 tsp salt
3 T dill seed
1 tsp dry onion
2-¼ cups all-purpose flour
2 tsp yeast

In bread machine, layer ingredients as listed, starting with water and finishing with yeast. Bake on 1 or 1.5 pound setting on Regular/Light. Remove and cool on rack.

**HERB BREAD OPTION:
Same ingredients but NO DILL SEED.
Instead of dill use:
1 T fresh basil, chopped
½ T fresh rosemary, chopped
1 tsp fresh thyme

The Broad of Ripple Recommends

Marc Kreydenweiss
2004 Kritt Gewurztraminer
Every once in awhile you just have to have a sumptuous white wine. And don't you "Red Wine Only" fans turn up your noses and run to the next bottle of Shiraz. If there ever was a white wine to please red wine fans this is it.
The grape is pronounced GUH-VERTZ-TRUH-MEANER and these come from the Alsace region of eastern France. The Kreydenweiss family estate dates back to 1650 so vines are old and tried and true with the terroir . Especially so since 1990 when the latest generation, Marc Kreydenweiss went biodynamic. (See BRG Volume 3 Number 8 to learn more about on Biodynamic Wine)
The results are exquisite. This silky, lush, full-bodied, dry white offers heady aromas of Chinese Five Spice powder, and thyme. Lush flavors of spiced peaches, and apricots, nutmeg and coriander give way to a clean, round, mid palate of minerals and a juicy finish of fruit and minerals.
A perfect match for the dill/herb bread and also with grilled pork, roast chicken, white sauced pastas, or anything vegetarian. Enjoy!



Jill A. Ditmire is an Omnimedia wine specialist, AWS certified wine judge, freelance broadcast journalist and 20+ year home owner in the Warfleigh neighborhood of Broad Ripple. Send your questions and comments to Jill at jill@broadripplegazette.com
Also on INSTAGRAM @jaditmire




jill@broadripplegazette.com
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