Love and Olive Oil - Eat to Live. Cook to Love.

Le Creuset Flower Cocotte Recipes and a Giveaway

Baked Lemon Risotto Recipe for Le Creuset

Hello, spring.

Hello, sunshine.

Hello, gorgeous flower cocotte.

Who would have ever thought cookware could bring such happiness?

In part 2 of our ongoing partnership with Le Creuset®, we’ve developed two delightful spring recipes for this gorgeous new piece.

This baked Lemon Risotto (pictured above) is perhaps the easiest risotto we’ve ever made. One pot. In the oven. 25 minutes and done. It’s tart and creamy and would be perfect topped with some seared scallops or grilled fish.

Starfruit Upside Down Cake Recipe for Le Creuset

Also, in a unique twist on a classic, our Starfruit Upside-Down Cake is nothing short of stunning, and perfectly fitting of the flower shape. We’d never worked with starfruit before developing this recipe, and were intruigued by the unique flavor, somewhere in between a pineapple and a concord grape. It’s a tart and fruity compliment to the lightly-spiced and oh-so-buttery cake. I’m not one to indulge in cakes that aren’t chocolate and/or smothered in frosting, but this cake is definitely an exception to that rule.

Like the Heart Casserole we featured in February, the Flower Cocotte is the perfect size for a meal for two or side dishes where a larger dutch oven seems like overkill (which is often the case in our two-person household). Not to mention Le Creuset’s newest color, Soleil, is stunning. Can you say great Mothers’ day gift idea?

Le Creuset Flower CocotteToday’s your lucky day, because Le Creuset is offering up one Flower Cocotte (valued at $150) to one lucky L&OO reader! You know you want one.

So, what are you waiting for? Click through to enter this fantastic giveaway!

Giveaway is now closed. Thanks for entering!

The fine print: No purchase necessary. Giveaway open to US residents only. Void where prohibited. Winner will have 48 hours to respond otherwise an alternate winner will be chosen. Bonus entry requirements will be verified if selected as the winner, otherwise an alternate winner will be chosen. Giveaway sponsored by Le Creuset®. All opinions written are purely my own.

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1,103 Comments

  1. 901
    Thu
    Posted On May 6, 2013 at 1:37 am

    Dandelions, once before.

  2. 902
    Posted On May 6, 2013 at 6:07 am

    Prune and plum jars of baby food. I have a crazy-moist cake recipe that requires a jar of each. It’s extra odd, because I don’t have children! :)

  3. 903
    Posted On May 6, 2013 at 6:10 am

    I’m already a subscriber to Love & Olive Oil!

  4. 904
    Posted On May 6, 2013 at 6:11 am

    I ‘like’ both Love & Olive Oil and Le Creuset on Facebook!

  5. 905
    Posted On May 6, 2013 at 6:11 am

    I am following both Love & Olive Oil and Le Creuset on Twitter!

  6. 906
    Posted On May 6, 2013 at 6:56 am

    Most unusual ingredient? Probably ground cherry (aka cape gooseberries) jam that I picked up at a market recently! I often add jam in the baked oatmeal recipe I use–so good!

  7. 907
    Kristin Smith
    Posted On May 6, 2013 at 7:38 am

    I’m just now starting to get into the quinoa fad. Other than that, I don’t use many crazy ingredients in my cooking.

  8. 908
    Posted On May 6, 2013 at 8:50 am

    my former CSA was very into cape gooseberries. now they’re everywhere (often sold as goldenberries) but at the time I was baffled, though charmed by how pretty they were.

  9. 909
    Linnea
    Posted On May 6, 2013 at 8:56 am

    I subscribed!

  10. 910
    Mary DeCarlo
    Posted On May 6, 2013 at 8:58 am

    Mizuna – it is a Japanese green. I use like arugula it in salads

  11. 911
    Diana
    Posted On May 6, 2013 at 8:58 am

    Not that unusual for the season, but the rarely had baby garlic is going strong in the fridge right now.

  12. 912
    Diana
    Posted On May 6, 2013 at 9:00 am

    Subscribed!

  13. 913
    Posted On May 6, 2013 at 9:34 am

    Anchovy paste has become a regularly used ingredient in my kitchen! It was scary to use at first but now I use it all the time…such an easy way to add flavor to homemade dressings, etc.

  14. 914
    Crystal F
    Posted On May 6, 2013 at 9:39 am

    The most unusual ingredient I have used recently is lavender !

  15. 915
    Crystal F
    Posted On May 6, 2013 at 9:40 am

    I subscribed to your newsletter !

  16. 916
    Crystal F
    Posted On May 6, 2013 at 9:41 am

    I Liked you and Le Creuset on Facebook !

  17. 917
    Crystal F
    Posted On May 6, 2013 at 9:42 am

    I follow you and Le Creuset on Twitter and I tweeted about the giveaway – my twitter name is _JustCrystal_

  18. 918
    Molly
    Posted On May 6, 2013 at 10:43 am

    I never thought I’d buy anything labeled “fish heads,” but the extra bits of fish from my favorite seafood shop were perfect additions to my homemade seafood broth, which made an excellent bisque!

  19. 919
    Molly
    Posted On May 6, 2013 at 10:43 am

    I subscribe via email.

  20. 920
    Molly
    Posted On May 6, 2013 at 10:44 am

    I also follow both on facebook.

  21. 921
    Posted On May 6, 2013 at 10:46 am

    I subscribe to Love & Olive Oil new posts

  22. 922
    Posted On May 6, 2013 at 10:46 am

    i follow @LeCreuset on twitter

  23. 923
    Posted On May 6, 2013 at 10:47 am

    i follow @loveandoliveoil on twitter

  24. 924
    Katie Cohagen
    Posted On May 6, 2013 at 11:33 am

    I just recently purchased root beer extract to make cookies. I didn’t even know such a thing existed until I saw it on someone’s blog. The cookies were delicious!

  25. 925
    Katie Cohagen
    Posted On May 6, 2013 at 11:33 am

    I am already subscribed to your feed!

  26. 926
    Katie Cohagen
    Posted On May 6, 2013 at 11:34 am
  27. 927
    Katie Cohagen
    Posted On May 6, 2013 at 11:34 am

    I follow both sites on Facebook!

  28. 928
    Melissa
    Posted On May 6, 2013 at 11:37 am

    Coconut aminos, I know sounds weird. But soy sauce just became so uncool next to this guy.

  29. 929
    Melissa
    Posted On May 6, 2013 at 11:38 am

    I like you on FB

  30. 930
    Debra C
    Posted On May 6, 2013 at 11:53 am

    I don’t cook with unusual foods, I guess crawfish would have to be the most unusual. chedeb5353@hotmail.com

  31. 931
    Debra C
    Posted On May 6, 2013 at 11:55 am
  32. 932
    Debra C
    Posted On May 6, 2013 at 11:56 am

    Like you both on FB. chedeb5353@hotmail.com

  33. 933
    Debra C
    Posted On May 6, 2013 at 11:56 am

    Follow you both on Twitter. chedeb5353@hotmail.com

  34. 934
    Posted On May 6, 2013 at 12:31 pm

    A year and a half ago, I had never heard of Coconut Oil. Now I buy the big tub at Costco and we use it for a ton of stuff! Baking, hot-air-popped popcorn topping, frying eggs/meat/etc… as well as skin moisturizer, hair conditioner, etc.

  35. 935
    Posted On May 6, 2013 at 12:37 pm

    I already subscribe by email :-)

  36. 936
    Posted On May 6, 2013 at 12:38 pm

    I follow you both on Twitter and have Tweeted :-)
    https://twitter.com/aitonainen/status/331462855947870211

  37. 937
    Posted On May 6, 2013 at 12:38 pm

    I like you both on Facebook.

  38. 938
    Sarah H.P.
    Posted On May 6, 2013 at 12:45 pm

    I have a jar of sorghum in my cupboard right now and have no idea how to use it!!

  39. 939
    Posted On May 6, 2013 at 12:58 pm

    there are so many, but my favorite is probably dark chocolate balsamic vinegar. or roasted butternut squash oil. hmm…

  40. 940
    Posted On May 6, 2013 at 12:59 pm

    followed you & le creuset on facebook!

  41. 941
    Posted On May 6, 2013 at 12:59 pm

    followed on twitter too (@acmyer)

  42. 942
    Posted On May 6, 2013 at 1:00 pm

    and subscribed to your emails as well :-)

  43. 943
    Posted On May 6, 2013 at 2:15 pm

    Hmm…I don’t cook with unusual ingredients often. I think edible flowers is the most unusual thing I’ve bought/cooked with.

  44. 944
    Posted On May 6, 2013 at 2:16 pm

    Liked both pages on Facebook

  45. 945
    Posted On May 6, 2013 at 2:16 pm

    Follow both on Twitter and tweeted the giveaway

  46. 946
    Ally
    Posted On May 6, 2013 at 2:57 pm

    My dad recently gave me a jar of pickled bamboo… still trying to figure out what to do with it!

  47. 947
    Posted On May 6, 2013 at 3:20 pm

    The Most unusual ingregiant that has made it’s way into my kitchen is:
    Lavender!

  48. 948
    davis ann
    Posted On May 6, 2013 at 3:34 pm

    hmmm… i don’t use too many “unusual” ingredients. maybe my grandmother’s starter for sourdough bread? it’s been “alive” for something like 50 years!

  49. 949
    ann richards
    Posted On May 6, 2013 at 3:58 pm

    I adore mushrooms, so my unusual item was lobster mushrooms, which grow locally. I made them with a cream sauce &served it over fresh pasta. My Dad loved it.

  50. 950
    ann richards
    Posted On May 6, 2013 at 3:59 pm

    I already subscribe by email

  51. 951
    ann richards
    Posted On May 6, 2013 at 4:01 pm

    Liked Love & Olive Oil on Facebook.

  52. 952
    ann richards
    Posted On May 6, 2013 at 4:01 pm

    I Liked LeCreuset® on Facebook.

  53. 953
    LisaB
    Posted On May 6, 2013 at 4:03 pm

    The starfruit cake is so pretty!

  54. 954
    nina
    Posted On May 6, 2013 at 5:11 pm

    wasabi powder is the first thing that comes to mind! it’s a beautiful Le Creuset!

  55. 955
    amanda
    Posted On May 6, 2013 at 5:54 pm

    chia seeds? but that’s not really weird!

  56. 956
    Toby
    Posted On May 6, 2013 at 6:01 pm

    The most unusual ingredient recently is rice pasta as I have started eating gluten free to test whether I have a gluten sensitivity.

  57. 957
    Toby
    Posted On May 6, 2013 at 6:01 pm

    Bonus Entry #1 – I am subscribed to your blog on Feedly

  58. 958
    Toby
    Posted On May 6, 2013 at 6:04 pm

    Bonus Entry #2 – I liked both Love & Olive Oil and Le Creuset on FB.

  59. 959
    Posted On May 6, 2013 at 6:14 pm

    My most wacky ingredient has probably been tapioca pearl balls to make boba tea!

  60. 960
    Posted On May 6, 2013 at 6:15 pm

    I subscribe via RSS!

  61. 961
    Posted On May 6, 2013 at 6:16 pm

    I follow both on Twitter!

  62. 962
    Posted On May 6, 2013 at 6:16 pm

    I like both on Facebook!

  63. 963
    Posted On May 6, 2013 at 6:41 pm

    The most unusual ingredient my kitchen has seen is purple potatoes!

  64. 964
    Posted On May 6, 2013 at 6:42 pm

    I subscribe!

  65. 965
    Posted On May 6, 2013 at 6:42 pm

    I have liked both on Facebook!

  66. 966
    Megan
    Posted On May 6, 2013 at 8:18 pm

    The most unusual ingredient that ever made its way into my kitchen is ginger beer!

  67. 967
    Megan Esqueda
    Posted On May 6, 2013 at 8:21 pm

    I followed you on twitter!

  68. 968
    Megan Esqueda
    Posted On May 6, 2013 at 8:22 pm

    I tweeted at you!

  69. 969
    Megan Esqueda
    Posted On May 6, 2013 at 8:24 pm

    I now follow Le Creuset on twitter!

  70. 970
    Posted On May 6, 2013 at 8:49 pm

    Nothing too crazy for my kitchen…just wheat berries and farro. Oh, and some black truffles!

  71. 971
    Ruth
    Posted On May 6, 2013 at 10:02 pm

    The most unusual ingredient we have isn’t in our pantry…..it is in our back yard….dandelion. I LOVE making dandelion pancakes using the dandelion flowers (not the greens although they are edible too).

  72. 972
    Christine
    Posted On May 6, 2013 at 10:18 pm

    The latest was kaffir lime leaves for tom kha gai, my favorite soup! So delicious!

  73. 973
    Christine
    Posted On May 6, 2013 at 10:18 pm

    Already subscribed!

  74. 974
    Christine
    Posted On May 6, 2013 at 10:18 pm

    Liked you both on Facebook!

  75. 975
    Christine
    Posted On May 6, 2013 at 10:24 pm

    Following you both on twitter!

  76. 976
    Rebecca Peterson
    Posted On May 6, 2013 at 10:35 pm

    Cactus. Weirdest ingredient.

  77. 977
    Tamara
    Posted On May 7, 2013 at 12:05 am

    I guess kale would be the most unusual ingredient in my kitchen so far….

  78. 978
    Elizabeth Miller
    Posted On May 7, 2013 at 12:52 am

    I think I’d probably have to go with hibiscus powder. I haven’t even figured out what to use it in yet, but it sounded so interesting that I couldn’t resist getting it!

  79. 979
    Elizabeth Miller
    Posted On May 7, 2013 at 12:52 am

    Also, I am subscribed to the newsletter!

  80. 980
    Elizabeth Miller
    Posted On May 7, 2013 at 12:53 am

    Anddddd I like both pages on Facebook. :)

  81. 981
    Berry
    Posted On May 7, 2013 at 4:53 am

    I have a fondness for medieval cookery. The ingredient I’d probably tell people about is long pepper. But really, probably the oddest thing I’ve used is the comb from a rooster.
    http://en.wikipedia.org/wiki/Long_pepper

  82. 982
    Rach
    Posted On May 7, 2013 at 5:58 am

    I think I’ve used quite a few weird things in my kitchen. Dragonfruit was the one that gave me a run for my money though.

  83. 983
    Rach
    Posted On May 7, 2013 at 5:59 am

    I’m already subscribed to L&OO

  84. 984
    ANNETTE TURELLO
    Posted On May 7, 2013 at 6:04 am

    COCONUT MILK

  85. 985
    MJ Ostinato
    Posted On May 7, 2013 at 6:26 am

    Right now I think it would be dried lavender, pea sprouts and preserved lemons. I know, that’s three, I got carried away. Also loving pansies in my salads right now.

  86. 986
    Cookies4kids
    Posted On May 7, 2013 at 6:27 am

    I would have to say that lavender flower buds are the most unusual thing I have used in my kitchen. I have made jam, scones, and tea with them and have enjoyed all of them.

  87. 987
    Cookies4kids
    Posted On May 7, 2013 at 6:29 am

    I follow this blog via email and look forward to each post.

  88. 988
    Mary Ann Donaghy
    Posted On May 7, 2013 at 6:52 am

    Love this little pot. So pretty. I can’t say I have found a food that’s unusual that I use. Probably the nasturium flowers is one item that I used in cooking/salads when I was growing them in my gardens. So pretty and have a peppery taste that I enjoyed.

  89. 989
    Posted On May 7, 2013 at 6:58 am

    I’ve been using saffron lately, which I would never buy for myself, but it was a random gift from my mother, and it’s made my days recently.

  90. 990
    Posted On May 7, 2013 at 7:00 am

    I guess probably dried hibiscus flowers for a hibiscus margarita that I was into for while.

  91. 991
    Posted On May 7, 2013 at 7:00 am

    I follow through email.

  92. 992
    Posted On May 7, 2013 at 7:01 am

    I like both pages on Facebook.

  93. 993
    Casey Niehoff
    Posted On May 7, 2013 at 7:12 am

    I have used dried shrimp, weird!!!

  94. 994
    Casey Niehoff
    Posted On May 7, 2013 at 7:13 am

    I subscribe va email.

  95. 995
    Casey Niehoff
    Posted On May 7, 2013 at 7:13 am

    I liked both on fb.

  96. 996
    Katie K
    Posted On May 7, 2013 at 7:44 am

    Truffle oil, munggo beans, and prickly pear. (Although we don’t yet have a good use for the prickly pear, my husband just gets excited when he sees it at the farmer’s market.)

    I also like you on facebook and get the newsletter!

  97. 997
    Renee
    Posted On May 7, 2013 at 7:58 am

    We are trying different types of beans and our latest find is mung beans and adzuki beans.

  98. 998
    Renee
    Posted On May 7, 2013 at 7:59 am

    Already subscribe to newsletter, awesome!

  99. 999
    Renee
    Posted On May 7, 2013 at 8:01 am

    Already “like” both on Facebook.

  100. 1000
    Posted On May 7, 2013 at 8:03 am

    The most unusual ingredient (to some people) I ever cooked with was probably lard, when I made cookies with lard. They tasted good, but there was such a stigma when I told my friends! My Jewish boyfriend at the time teases me about it… But he sill trued one! He was more culturally Jewish than religiously so…