Cart 0
Cart 0
Baker Polina Chesnokova serves up her pan-baked apple galette

Baker Polina Chesnokova serves up her pan-baked apple galette




  • 1 ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons sugar
  • 4 ounces (1 stick) cold unsalted butter, cut into ½-inch pieces
  • ½ cup water
  • 2 tablespoons apple cider vinegar


  • 2-3 large Gold Rush or Golden Delicious (about 4 cups), peeled, cored, cut into ¼-inch-thick slices
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla bean paste or vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon kosher salt
  • 1 tablespoon unsalted butter, melted
  • 1/3  cup damson plum, peach, or apricot jam
  • 1 egg, for egg wash (mixed with 1 tablespoon water or heavy cream)
  • 2 tablespoons turbinado sugar, to finish
  • whipped heavy cream or creme fraiche for serving





Rustic Apple Galette


A galette is the easy-going, whimsical cousin of pie. Simply roll out a piece of dough, layer in some sweetened fruit (or make it savory with vegetables), pleat the edges, and it's ready to go in the oven—easy as that. No need to worry about juices leaking or imperfect edges, that’s the beauty and charm behind this rustic free-form dessert.



For the pastry, whisk the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Place in fridge for 15-20 minutes.  Mix the water and apple cider vinegar in a measuring cup and place in freezer.


Remove the flour-butter mixture from the fridge and use your fingers to squeeze each cube of butter into a flat sheet. Toss the butter in the flour as you go, incorporating the flour into the flat shards of butter as much as you can. 


Once you have various sizes of crumbs and the flour-butter mixture resembles coarse meal, begin to drizzle the ice water over it, a few tablespoons at first. Using a gentle, open hand or a rubber spatula, stir the water into the flour. Continue to add more water, a few tablespoons at a time, until dough is hydrated—you know this when you squeeze the dough into clumps and it doesn’t fall apart. Press the dough together, form it in a disc and wrap it in plastic wrap. Chill the dough for at least one hour before using, or overnight.


Butter a 10-inch skillet. On a lightly floured surface, roll out the dough into an 11- to 12-inch circle, about ⅛-inch thick. Transfer it to the greased skillet. Place in the fridge while you prepare the filling.


Toss the apple slices with the sugar, honey, lemon, vanilla, spices, salt, and melted butter. Take out the skillet and spread the jam onto the dough, covering the base of the skillet. Starting from the outer edge, arrange apple slices in concentric circles atop jam, overlapping slightly. Fold the plain crust border up over the apples, pleating it at points to make a circle. Place the skillet into the fridge for at least 20-30 minutes to chill the dough.


While the galette is chilling, preheat the oven to 400°F. When you are ready to bake, brush the edges of the galette with the egg wash and sprinkle with the coarse sugar. Bake the galette, rotating the skillet halfway through, until it is deep golden brown and crisp, about a hour. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with crème fraîche or freshly whipped cream. 


Traditional Spanish-style Arroz con Setas prepared by Chef Tomas Rahal, Owner and Chef of Mas Tapas

Traditional Spanish-style Arroz con Setas prepared by Chef Tomas Rahal, Owner and Chef of Mas Tapas


  • 2c high-quality arborio or paella rice
  • 2 pinches saffron threads
  • 2 qts stock
  • 4T sweet butter
  • 1c mirepoix vegetables w/ pumpkin diced
  • 2c wild mushrooms
  • 1/4 c mascarpone
  • Dry sheep's milk cheese for grating
  • 2 bay leaves
  • Sea salt
  • Black pepper
  • Amontillado or dry vermouth



Arroz con Setas


Chef Tomas Rahal hosted us at his beloved Belmont restaurant, MAS Tapas. Try out his recipe for arroz con setas cooked in a BC cassoulet.



Clean mushrooms, mirepoix, pumpkin, use scraps to make a stock with bay leaf. Bring to a low simmer for 30 min, allow to rest 30 min before using

Toast saffron over low heat quickly turning until dry enough to pulverize to powder

Use 1/2 butter to sautée mirepoix and pumpkin until softened, add bay leaf rice, turn frequently for 5 min, add 1/2 stock, continue stirring. 
Add saffron, continue stirring. 
When stock has absorbed, add a healthy splash of sherry or vermouth, add remaining stock, stirring constantly. 
Season with salt/pepper, add remaining butter. 

Turn down to medium heat, stir constantly until stock is mostly absorbed turn off. Permit to rest before serving. Should be creamy, slightly wet, you should add fresh thyme, mascarpone or créme fraîche before serving.

Grate over nice dry cheese like Manchego or Pecorino. Pair with dry, floral Rueda, Viura, or Oloroso Sherry.

Blueberry Cobbler Cake baked in a 12 inch Cassoulet  Baked & Illustrated by Molly Reeder

Blueberry Cobbler Cake baked in a 12 inch Cassoulet

Baked & Illustrated by Molly Reeder


  • Zest from one lime
  • 1 Tbsp. chopped fresh mint
  • 2 1/2 cups blueberries (fresh or frozen)
  • 1/2 stick (2oz.) of butter 
  • 1/4 cup canola oil 
  • 1 cup spelt flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt 
  • 3/4 cups milk 
  • 1/3 cup agave nectar or maple syrup  
  • 1 tsp. vanilla 
  • 1 cup yogurt or cream 

Molly's Self Portrait

Molly's Self Portrait

Blueberry Cobbler-esque Cake


Molly Reeder is a world-traveling, baking and illustrating super-talent. She has worked as a baker in New Orleans, Australia, New Zealand, and Bulgaria. Today she lives in Charlottesville and is currently working on an art project titled: Edible Illustration Series. Find more of her work on her instagram @Mollyreeder or at her website:

What to do 


Preheat the oven to 350 fahrenheit. 

Mix together the blueberries, lime zest and mint in a bowl. Let this sit while you are preparing the other ingredients. 

Place the butter and oil in the iron skillet (or cassoulet pan). Put the skillet into the oven while it is heating up so that the butter melts. 

In a clean bowl, sift together the flour, baking powder and salt. Remove the hot skillet from the oven and let cool slightly. 

In another bowl, mix together the milk, agave and vanilla extract. Pour in the melted butter/oil and mix until incorporated. 

Pour the wet ingredients into the dry and whisk until just mixed together smoothly, with no clumps. Pour this into the hot pan, that has been greased already from the butter and oil that were in it before. drop the blueberries throughout the batter evenly. 

Place the cake in the oven and bake for 30-35 minutes, or until the edges are slightly caramel-brown and the middle is cooked through. 

Let cool, slice, and serve with a dollop of yogurt or whipped cream. 

Chef Sean Brock

Chef Sean Brock


  • ¼ cup small dice bacon, preferably Benton’s bacon
  • 1/3 cup dried shrimp 
  • 1¼ cups very finely diced sweet onion 
  • 1 cup very finely diced celery
  • 1 cup very finely diced red bell pepper
  • 2 teaspoons minced garlic
  • 1 tablespoon kosher salt



  • 4 cups water
  • 1 tablespoon kosher salt
  • ¼ teaspoon freshly ground white pepper
  • 1 fresh bay leaf
  • 1¼ cups Anson Mills Carolina Gold Rice 
  • 4 tablespoons unsalted butter, diced


To finish the dish

  • 3 tablespoons unsalted butter
  • 1 pound lump blue crab meat, picked over for shells and cartilage
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped chives
  • 2 tablespoons grated Crab Roe Bottarga (casing removed and bottarga grated using a Microplane)

Ol' Fuskie Crab Rice


For the base: Put the bacon in a large skillet and cook over medium heat until the bacon starts to soften and the fat renders, about 1 minute. Add the dried shrimp and stir for 1 minute. Add the onion, celery, bell pepper, garlic, and salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Remove from the stove and set aside. 


For the rice: Combine the water, salt, pepper, and bay leaf in a medium saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 10 minutes. Drain. Transfer to a clean medium saucepan, stir in the butter, remove from the stove, and cover to keep warm. 


To complete: Heat the 3 tablespoons of butter until foamy in a large skillet over high heat. Add the base and crab, and cook, gently without stirring, until the butter begins to brown and the crab is hot and crispy, about 4 minutes. Lightly fold in the lemon juice. Divide the rice among the plates, placing it on top of the jam, and sprinkle it with chives. Spoon the crab on top and finish by sprinkling with the bottarga.