Erik Campano Recipe Reviews (Pg. 1) - (13618891)

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Erik Campano



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Cowgirl Stew

Reviewed: Nov. 26, 2013
Excellent! Perfect as is. Just a touch of liquid smoke and various mixed spices livened it up. Surprisingly delicious with sauvignon blanc.
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3 users found this review helpful

Beef Bourguignon I

Reviewed: Jul. 27, 2010
OK so I served this at my birthday party, in the garden of the Louvre in Paris as the sun set on a summer night. The previous year, my Parisian friends had given me a gift certificate to a cooking school. They were so impressed by the bourguignon that they assumed I learned it from a professional chef. I told them I did to make them feel better. But in fact it was this beef bourguignon from allrecipes. Just so you get a sense how popular this was, I made 13 portions of this recipe and it was devoured by 8 people in 15 minutes and they were demanding more. BTW people are saying you need fancy wine but I didn't even use burgundy, rather a cheap table wine. It soured the marinade just a little but I was able to counter it by generously adding salted butter near the end, which also thickened the sauce to a comfortable texture. Eating this is PURE PLEASURE.
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4 users found this review helpful

Honeyed Pork Chops

Reviewed: Jul. 18, 2010
Wow! Surprising deliciousness! It's really a simple recipe and nothing radical -- there are a lot of sweet pork chop concoctions out there -- but this one just gets the proportions of ingredients spot on. Had it with a zucchini carrot tomato sautee, potatoes, and beer. A great, easy, filling meal.
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1 user found this review helpful

Super Simple Salmon

Reviewed: May 28, 2010
This is a great I-have-guests-coming-in-20-minutes-and-don't-know-what-to-make dish. Everybody was licking their lips and asking for the recipe. I refused to admit it was the frozen salmon from the discount supermarket. Moist and full of flavour and so simple a child could make it. Thanks for the fabulous little invention!
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2 users found this review helpful

Simple Slow Roast Chicken

Reviewed: May 17, 2010
Succulent. It deserves 5 stars because of the moisture of the chicken flesh - between the slow cooking and the wine, there was not a dry spot in the chicken, even in the breast. I'd like to try to find a way next time to have the sauce flavors penetrate the chicken more - perhaps I'll inject with a syringe halfway through baking. Note: of course, this is not a "crispy skin" chicken recipe (it's covered when cooking). Probably if you gave it a good 5-10 minutes broil with butter on the skin at the end you could get a crispy skin, although I don't have experience with such a technique. Overall, thanks for the recipe!
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45 users found this review helpful

Anna's Chocolate Chip Cookies

Reviewed: May 12, 2010
THAT is what a cookie should TASTE like.
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2 users found this review helpful

Perfect Apple Pie

Reviewed: Apr. 26, 2010
Like dessert at an historical New England inn in late October. It is, indeed, almost too sweet; you could drop the sugar and still have a five-star pie. My one mistake was that I tried to cut it right out of the oven and thecrust collapsed a bit. Let it cool (this will take great self-restraint). Magnificent with whipped cream.
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3 users found this review helpful

Greek Chicken Stew (Stifado)

Reviewed: Apr. 13, 2010
If you added mushrooms you'd practically have a coq au vin. A bit of sugar brought out the sweetness of the tomatoes. I threw in green beans, carrots, and potatoes, all of which absorbed the excellent flavours and the potatoes thickened the sauce a bit. Fabulous with pain de campagne to dip in the sauce and clean your plate with. Made three days worth - mmmmmmmmm!!!
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30 users found this review helpful

Beef Heart Braised in Wine

Reviewed: Apr. 3, 2010
Fabulous. This made me imagine some kind of magical stew you might find at a country tavern in the middle ages. I added more boullion to make it a bit more liquidy because I knew that the sauce would come out delicious and could be scooped up with toasted baguettes. Great wine recommendation- a strong red really enhances the heart's strong flavor. And the meat is available at my supermarket at one-fourth the price of fancier beef cuts. Merci!
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11 users found this review helpful

French Onion Soup with Celeriac

Reviewed: Feb. 7, 2010
Wonderful. Didn't have red wine on hand but added a bit of vinegar and sugar. Also two small hot peppers to spice it up. Served with a chicken in buttery olive sauce, this made a heavenly Sunday lunch. Luckily here in my village in France we have a local farmer's market where celeriac is the single least expensive item per weight. Merci!
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7 users found this review helpful

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