Cheese Flan with Spinach Salad; Menu of the Week, the Cooktop

The Saga of the Cooktop continues…

My cooktop has 5 burners…. All of which are supposed to work….

There is 1 small burner, 1 larger burner and 3 medium burners.

Shortly after installing it the small burner quit working. 

We took it in to be repaired – being out of their service zone, which they failed to tell me when I bought it, we had to take it to the store.

2 months later the large burner quit working.

We took it in to be repaired and I complained that I thought the unit was defective. 

They assured me they would check it out carefully.

2 months later the large burner quit working again.

We took it in to be repaired, again and I complained that I thought the unit
was defective, again. 

They assured me they would check it out carefully, again.

2 weeks ago the small burner quit working, again.

I sent an email to Darty HQ explaining it all and saying I wanted a refund or a new cooktop.

An email came back telling my to take it to the store and they would repair it for me.

Thank you.

I called the store today to tell them I was going to bring it in, again.

I ended up at the main Darty customer service.  

I explained it all and said I wanted a refund or a new cooktop.

The nice lady told me to take it to the store and they would repair it for me.

If this post sounds repetitive it's because the story keeps repeating.

Monday we're taking it in…. for the fourth time.

I think I'm going to lay down on the floor in front of the Customer Service desk and have a tantrum.  Maybe, if I really pitch a fit they'll get sick of me and replace it.

Anybody have any better ideas?

At least it's spring here, finally.  And we have fresh spinach.

Cheese and eggs can be combines in so many ways…. These are not as
light as a soufflé but lighter than a frittata.

Cheese Flan with Spinach Salad

3 eggs
1/4 cup ricotta
1 tbs whole grain mustard
2oz (60gr) cheese, chevre, Brie, something soft
1 slice Prosciutto
1/2 tsp dried basil
Salad
4 – 5oz fresh spinach, mâche or other spring greens
1 tbs Dijon-style mustard
1 tbs white Balsamic vinegar
2 tbs good olive oil

Prepare ramekins: butter and line the bottom with buttered wax or parchment paper (see techniques ).
Flans: Slice or cut cheese to fit into ramekin. Place cheese in bottom of ramekins. Roughly chop Prosciutto and arrange around edges of cheese. Whisk eggs, ricotta, mustard and basil together. Spoon egg mixture into ramekins.
Bake: Put ramekins into a roasting pan with deep sides – I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. Bake for 30 minutes at 400F (200C) – they should be set – firm on top and starting to brown. Remove from oven and from hot water.
Salad: Wash spinach if necessary, spin dry using a salad spinner, tear and put into a large salad bowl. Whisk together vinegar and mustard. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. Add spinach and toss well to coat – tongs work well.
To finish: Arrange salad on 2 plates. Run a table knife around the sides of the flans to loosen (if necessary). Put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of timbale. Carefully turn back so top is up. Place flans next to salad and serve.

In
addition
to
this,
for
the
weekly
menu
for March 19 we have Shrimp with Paprika Sauce, Shallot and Olive Pastries, Risotto con Fagioli, Chicken with Lemon and Capers, Turkey Shepherd's Pie, Pork Chops with Yogurt Mustard Pan Sauce….

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