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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
By Chris Taylor & Paul Arguin - Friend of Milk Street
"As pie cookbook authors (and die-hard pie bakers), we are often asked which pie is our favorite. While there is definitely something we love about every pie we create, we often use the question as an opportunity to talk about this Cheese Course Pie. The combination of flavors is inspired by the elements of a traditional after-dinner cheese course of fruit, nuts, and cheese. This unconventional pie includes a jammy fruit filling made with dried figs simmered in ruby port wine topped with a mildly sweet mascarpone cream infused with a bold blue cheese and topped with crunchy toasted walnuts. The addition of gorgonzola dolce makes many think that this is a savory pie, but it’s not! By pairing the cheese with complimentary flavors and balancing with just enough sweetness, the austere cheese course is transformed into a delicious elegant dessert. It is a pie that deliciously defies expectations and has become the one most frequently requested by family and friends." — Chris Taylor and Paul Arguin
Recipe from Chris Taylor and Paul Arguin, authors of The New Pie: Modern Techniques for the Classic American Dessert. Check them out @floursugarbutter. Photo credit: Andrew Thomas Lee
cup (57 grams) walnuts
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