Sausage, Mushroom and Red Wine Risotto; Broken cook top again! Weekly Menu

My cook top is not working…. Again.

This is the third time in less than one year of use that a burner has ceased to function as the French so nicely say.

It’s the same one that ‘ceased to function’ last summer.

I am not happy.

Je ne suis pas content.

The problem I have is twofold:

First, my command of the language is not sufficient to vent my anger.

Second, even if it was I couldn’t.

That’s not how it’s done here.  One does not get angry and stomp one’s feet and shake one’s fist and swear loudly.

One is not happy.

In order to express my unhappiness as clearly as possible, I wrote a letter.

My thinking was that the person at the service desk, that I expressed my profound unhappiness to, would not be the person who could make me happy.  He would have to go to a higher authority.

I am asking to have it replaced.  I believe it’s defective.  It shouldn’t have broken three times in 10 months.

I wrote the letter, then had the ladies in my conversation class correct it, then asked a friend who is both fluent in French and knowledgeable in business correct it.

To give you an example of how very polite a letter of complaint is, this is the closing, rather than the common American phrase of Regards or Sincerely:

En attente d’une réponse favorable et rapide de votre part, nous vous adressons nos salutations.

Basically it says we respectfully await your pleasure and a favorable decision.

It’s not exactly the sentiment that I wanted to express – but, when in France…..

I was trying to get a decision before I took the cook top in so I wouldn’t be without if for a month again… I thought it was a reasonable request – order a new one, when it arrives I’ll bring the broken one in, the tech can verify it’s broken and I leave with the new one.

Simple and logical.

I failed.

It would appear that the French don’t work that way.

It’s going in on Monday.  The saga continues…..

Anyone with ‘oven only’ recipes please send my way – remember, oven only….

That means no browning of anything!

That means no risotto for the foreseeable future!

I like red wine.  I also like white and rosado but that’s another post.

Nowhere is it written that risotto must be made with white wine and chicken broth.

This has a heartier flavor than typical risotto, made with red wine and
beef stock. It works well with the sausages and mushrooms.

The recipe, Sausage, Mushroom, and Red Wine Risotto, has been updated, nutrition information added, and re-posted here: Sausage, Mushroom, and Red Wine Risotto.

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12 thoughts on “Sausage, Mushroom and Red Wine Risotto; Broken cook top again! Weekly Menu”

  1. Risotto can also be made in the oven if you Google. Of course it is much better made the traditional way, but if you have a craving and it is taking too long to fix your stovetop……

  2. I do feel your frustration. At the same time, in some way I really respect the civility of the French routine.
    I don’t suppose you have a slow cooker that could do some top of the stove work; I’ve used mine to do risotto in with excellent results.
    Life is cruel but those potatoes from yesterday are sooooo good!

  3. WHAT an inconvenience!!
    Do you have a clay pot? (same as slow cooker idea)
    I kind of like the idea of using the polite way to deal with this: Calmly going in and saying firmly and regretfully, “I’m SO disappointed” to shame them into replacing it.
    Too bad they didn’t go for you using the defective one until the new one arrived.

  4. You are so smart to get assistance from native French people on your letter. This is unacceptable – they really should replace the unit. The very best meals come out of the oven – roast chicken with peeled shallots and potatoes alongside, for example. Add a green salad and you are home!

  5. Sorry to hear that your cook top is not working, a frustration indeed! Breathe easy 🙂
    I love the recipe. I have to try it, especially with the wine. It’ll be lovely.

  6. Val, I’ve read that – about the risotto. I’ll add it to my list. It’s hard to get away from the ‘browning first’ bit, though
    Tanna, I’ve been looking for one but they’re not big here. Although I’ve also read that rice cookers can be very flexible.
    Elizabeth, sadly, no clay pot… Polite is nice and best – but it doesn’t do much to relieve my need to vent. I guess that’s why I have dogs. We go out in the field and ‘discuss’ things.
    Zoomie, why do I never think of the obvious – chickens, we’ll eat lots of chickens… and pork roasts…
    Thanks, Hazel, I hope you like it… We did ;-))

  7. How about cooking on top of your wood stove Katie? See my latest post on hearth cooking. Don’t know if any of that is possible for you.

  8. Can you use the barbecue? (Do you have a barbecue?) When our power was out, we used the barbecue to boil water in our kettle that is supposed to go on the stove top. I feel certain we could have put the cast-iron pan on the grill too – we’ve made cornbread in the cast-iron pan on the barbecue.
    As for not having a claypot, any casserole dish would work, I would think.
    What about baked beans with ham? What am I saying, what about cassoulet?
    I like the picture of your discussions with the dogs. Do you discuss in many languages?

  9. Thanks for the idea, Penny. I think it would work for some soups, but there’s not really a lot of room on top.
    Elizabeth, if it were summer we would do everything on the barbecue. But, as it’s winter, mon mari has it buried someplace behind the firewood, and wouldn’t dream of standing out in the cold to cook. He is the barbecue chef, I’m not allowed…. And I’m not so foolish as to change that situation… We’ll manage. It’s just amazingly crippling…. more so than one would expect. So easy to forget that this needs to be cooked first or that needs to be browned first, before going in the oven. The first few days is easy…. It’s days 10 – 15 that get tough.

  10. So…how exactly did the French get a reputation for being rude? Or is that just the Parisians?
    My sympathies on the broken cooktop — I’d be lost without our stovetop, although I’m getting more adventurous. I *did* just make some delightful beef stew in the crock pot though. Hmmmmm, I forget — do you have a wood stove or just the fireplaces? You may be able to do some lovely, long cooked soups on a wood stove.

  11. I completely understand about the barbecue. I do not know how to turn our barbecue on. I do not want to know….
    What about fondues? Can you do a fondue Chinoise? I’m assuming you might have some stock in the freezer that could be heated up in the oven. (Do you think one could make stock in a slow oven?)
    I just saw that your vegetable freezer stopped working. Yikes!! Will it never stop pouring over there?

  12. Laurie, there is not even a word in French for ‘rude’. The closest is the equivalent of ‘poorly raised’. I’m becoming an excellent ‘oven’ cook – slow oven = crock pot.
    Elizabeth, we love fondu Chinoise and do them lots. As well as raclette and grilling meat on the raclette grill. Big fan of ‘fireside dinners’. I’m getting quite miffed at my appliances.

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