Demian Repucci content

Dinner and lunch guests scheduled for the weekend.  The dinner fell through because of illness.  Not a big deal.  Just had to use the ingredients on hand while they were fresh.
Summer Spheres: Salad of Baby Heirloom Tomatoes and Mozzarella
Peel baby heirloom tomatoes and marinate in olive oil, salt and red wine vinegar.  Dress baby arugula [...]

Duck Breast, Beet Ribbons, Pomegranate, Baby Beets, Arugula, Duck Jus
(inspired by chef Dan Barber of Blue Hill at Stone Barns) Trimmed and seasoned duck breast the day before with salt, pepper, nutmeg, a thyme sprig and a bay leaf.  Wrapped and refrigerated.  Roasted baby beets in an aluminum foil pouch brushed in olive oil and [...]

Summer Corn & Leek Soup with caramelized corn, basil, olive oil, chili oil
Corn sauteed with leeks, garlic, green onions, white onion.  Simmered in cream and chicken stock with corn cobbs, leek greens, bay leaf, thyme sprigs, salt and white and black pepper.  Strained.  Served with caramelized sauteed corn, basil chiffonade, olive oil and chili oil.

Hosting a picnic for about twenty people, I needed to come up with a few sandwich ideas.  Sandwiches that would be big taste ‘bang’ for the buck, that people would like and, most importantly, that I was interested in making.  Immediately I thought of the Vietnamese Banh Mi.  One of my all-time favorite foods.  but [...]

Quick lunch pasta:  Penne, lemon infused olive oil, lemon zest, glazed pearl onions, fresh thyme, bacon, bread crumbs, mascarpone, lots of pepper.
Awesome.

The inspiration for chicken pot pie came about because I had one extra pie crust that had to be used up.  After all was said and done I actually had to go out and buy more pie crusts.  Such is the typical way these ‘inspirations’ go.  Anyway…
Butcher a whole chicken.  Cut up the meat and [...]

Roasted beets in a blood orange vinaigrette with red wine vinegar, Dijon mustard, olive oil, shallots, minced capers, chopped tarragon, lemon juice, kosher salt and ground black pepper.  Served with goat cheese, fresh tarragon, chervil and olive oil.  Very good.

I have been experimenting with cauliflower today and had a lot of chopped up parts left over.  So I put them to good use.
One head of cauliflower.  Cut into bits.  About 2 ounces (57g) of slab bacon diced.  Toss with lots of olive oil, fresh thyme leaves, pepper and more salt than you think is [...]

I spent last Sunday afternoon with A Razor, A Shiny Knife experimenting with chicken recipes and making stock with the leftover bones.  I had so much fun that it inspired me to make my own chicken stock when I got home.  And from that came the chicken soup shown above.  Which, I gotta say, was the [...]

Here is the situation…  The boss went to school in Scotland.  Therefore she, being then still impressionable and un-worldly, developed a fondness for Scottish food (bless her heart).  Now… the Scots have never been especially known for their culinary prowess.  When the Scots and the Gauls parted evolutionary ways one group took their swords and [...]