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 [...]

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 [...]

Obsessing about it for weeks now, I was determined to come up with the best dang recipe for cassoulet.  And then… make it.  In my search I came across a straight-forward cassoulet recipe that had been posted by The Amateur Gourmet which looked very good.  In it he follows a Daniel Boulud cookbook recipe (minus some rendered fat).  From his description and [...]

I am a big fan of all things liver.  Fried calf’s liver, braunschweiger sandwiches, dried cured pig’s liver (a la St. John Restaurant), venison liver (St. John again), any foie gras anytime (sorry).  And chicken livers.  Maybe it is because my parents never served us liver as kids so I am now subconsciously trying to [...]

A Thanksgiving guest brought us a bag of chestnuts that ended up not getting eaten that night.  So the next day I was looking at them sitting on the counter and wondering what to do with them. Some relatives came back from traipsing around the city and told me they had bought some roasted chestnuts from a [...]