Old Dog New Tricks- And Tomatoes!

Just when you thought Bien Cuit couldn't possibly come up with another loaf to love...in comes the multi-grain Pullman, my summer sandwich fling.
If you are a Bien Cuit fan then you know about their  pain de mie, their take on the classic Pullman, a stretch loaf  with perfectly straight edges baked in a lidded pan.
​The pain de mie is perfect for breakfast, either to sop up whole milk for  French Toast or to slather with some of the organic ginger pear jam from Laurelmaud's  Kitchen. 
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Though the traditional Pullman, was made with ho-hum white flour, this new multi-grain  is packed with  poppy and sesame seeds, millet, oats, rye, wheat, and buckwheat for a standout texture.
The bread has a really wet dough so the crumb is  disarmingly soft. It slices up and toasts beautifully. So delicious with a grainy mustard and slice of ham or cheese and arugula.. The perfect foil for some earthy blue cheese from Dobbs & Bishop, or for any charcuterie from Managlitsa, the next time they are at market.
The name "Pullman," incidentally,  was derived from its use in the compact kitchens of the Pullman railway cars.  Three Pullman loaves to make sandwiches occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen.


TOMATOES are coming in. And Lordy, the ones from Letterbox Farm are insane this year.  Once the tomatoes are here, you really must  do what you can to eat as many as possible in as many different ways as possible. Blister them to serve over burgers and steaks. Skewer them in kebabs. And make a differet tomato salad every day!
This David Tanis  recipe  for a Nicoise-style tomato salad, like most Tanis recipes, is simple yet special. (Can't wait for his new "farmer's-market driven" cookbook out this fall).
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​The Three Little Pigs bbq truck is back this week. ​And NorthWinds Lavender is making a special extra appearance because there are five Saturdays in July, don't you know...
See you at the market!