Robert Reynolds Chefs Studio

This Tuesday, we found ourselves in Burgundy. Famous for its cattle, wine, snails and mustard, Burgundian food is hearty and often humble. We spent class time preparing several classic dishes: boeuf bourguignon, the slow cooked “king of stews”; eggs poached in a red wine meurette sauce; gougeres, the cheesy cocktail hour treat made with choux pastry; apple sorbet with calvados; and an apple tarte tatin.  I know, those last two come from outside Burgundy’s boundaries, but it’s fall in Portland and we’re swimming in apples!  For the sorbet, we held back a little on the sugar to make the perfect palate cleanser between courses.  As the apples cooked on the stove top, the tarte became very juicy. I’ll admit, I was a little worried when it came out of the oven, but we had faith.  After a little rest, it was inverted and the apples had magically soaked up excess juice, yet they seemed almost candied! -Louisa