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. 1001
    Posted On May 7, 2013 at 8:03 am

    Marigold leaves! First tasted them at L’Auberge Provencale in Virginia. They were scattered on a cheese app plate, I tasted it with the cheese and it had such an unusual flavor that I asked the waiter what the sprig was. He said it was marigold leaves from the garden. So, I make sure to plant them in my garden for their culinary use as well as a deterrent to moles and aphids.

  2. 1002
    STACEY
    Posted On May 7, 2013 at 8:12 am

    Not to many weird ingredients in my kitchen not very adventurous eater.

  3. 1003
    Dena G
    Posted On May 7, 2013 at 8:13 am

    I’ve used wine-infused sea salt. Never would’ve thought to combine the two, but it was quite good.

  4. 1004
    STACEY
    Posted On May 7, 2013 at 8:14 am

    “Liked” both L&OO and Le Creuset on Facebook.

  5. 1005
    Taylor
    Posted On May 7, 2013 at 8:53 am

    Rose water is one ingredient I bought for a frosting recipe, then had trouble finding other uses!

  6. 1006
    Posted On May 7, 2013 at 8:56 am

    I would have to say it’s Soyrizo (meatless chorizo). It really does taste great and for a fraction of the calories and fat of the real thing.

  7. 1007
    Posted On May 7, 2013 at 8:57 am

    I’ve been a subscriber for a bit now–thanks for the opportunity!

  8. 1008
    Jessica
    Posted On May 7, 2013 at 9:33 am

    liked both on FB

  9. 1009
    Jessica
    Posted On May 7, 2013 at 9:33 am

    subscribed to love & olive oil!

  10. 1010
    Brittney Plummer
    Posted On May 7, 2013 at 9:34 am

    This dish is amazing… and I really want to get the knack of baked risotto!

  11. 1011
    Jessica
    Posted On May 7, 2013 at 9:35 am

    most unusual ingredient in my kitchen right now – maybe gochujang

  12. 1012
    Imane
    Posted On May 7, 2013 at 9:39 am

    Cardamom, I put it everywhere in cakes, ice creams, rice and etc….

  13. 1013
    Julia Johnson
    Posted On May 7, 2013 at 9:42 am

    Subscribed to your e-mails and twitter.

  14. 1014
    Posted On May 7, 2013 at 9:58 am

    The most unusual thing I have had in my kitchen lately has been teff flour. I have been tring to branch out on GF grains.

  15. 1015
    Posted On May 7, 2013 at 9:59 am

    I am already a subscriber and I love this Le Creuset piece!

  16. 1016
    Posted On May 7, 2013 at 10:04 am

    I just tweeted and am following both Love and Olive Oil and Le Creuset on Twitter.

  17. 1017
    Posted On May 7, 2013 at 10:07 am

    And, I liked both Love and Olive Oil and Le Creuset on FB.
    I really would love to win this as a Mother’s Day gift for me!

  18. 1018
    Naomi Murray
    Posted On May 7, 2013 at 10:24 am

    I’m eligible for a bonus entry.

  19. 1019
    Mary Roberts
    Posted On May 7, 2013 at 10:48 am

    Epazote. This was always considered a weed at my house, until my friends from Mexico taught me to use this in various dishes….especially bean dishes and stuffed fish dishes. Great flavor.

  20. 1020
    Cheryl wilkerson
    Posted On May 7, 2013 at 10:51 am

    I think tempeh is my most unusual item. After a visit to a restaurant I tried it. Canysay as I will keep it around

  21. 1021
    gina
    Posted On May 7, 2013 at 11:38 am

    I have never cooked with kimchi before, but I just bought some at trader joes and its waiting in my fridge.

  22. 1022
    gina
    Posted On May 7, 2013 at 11:38 am

    I like both on facebook. :)

  23. 1023
    Jenifer
    Posted On May 7, 2013 at 11:39 am

    I would say the most unusual things in my kitchen are all the Turkish jams, candies and spices my daughter brought home from Ankara last year. They are all strange and delicious! I love this cocotte, I don’t think I’d ever put it away.

  24. 1024
    gina
    Posted On May 7, 2013 at 11:40 am

    I subscribe, and LOVE it!

  25. 1025
    Kristi D.
    Posted On May 7, 2013 at 11:52 am

    I liked you on Facebook.

  26. 1026
    Sofia
    Posted On May 7, 2013 at 11:57 am

    This might not be unusual to some, but I found purple sweet potato just the other day and had to use it! Loved the taste and the bright purple color!

  27. 1027
    Kristi D.
    Posted On May 7, 2013 at 11:59 am

    The most unusual item has been lavender and lemon grass. i love lemon grass in Thai foods!

  28. 1028
    beth bates
    Posted On May 7, 2013 at 12:20 pm

    The most unusual at this time is cordi chi ..s mushroom immune booster..I can put in smoothies…

  29. 1029
    Posted On May 7, 2013 at 12:36 pm

    I can’t think of anything really weird that I use, though last month I did buy a tube of minced ginger because I can never seem to use the fresh up before it goes bad!

  30. 1030
    Posted On May 7, 2013 at 12:37 pm

    I’m already a subscriber!

  31. 1031
    Posted On May 7, 2013 at 12:38 pm

    I already follow both on twitter (@ahensnest) and I tweeted https://twitter.com/ahensnest/status/331825344036352000

  32. 1032
    Posted On May 7, 2013 at 12:39 pm

    I am already a Facebook fan! (Henrietta Newman)

  33. 1033
    Jan R
    Posted On May 7, 2013 at 1:00 pm

    I don’t think I use anything unusual. I like hot smoked paprika.

  34. 1034
    Jan R
    Posted On May 7, 2013 at 1:00 pm

    I’m an email subscriber.

  35. 1035
    Sandy
    Posted On May 7, 2013 at 1:03 pm

    Love to use grated frozen lemon on food.

  36. 1036
    Sandy
    Posted On May 7, 2013 at 1:04 pm

    already follow you on facebook

  37. 1037
    Sandy
    Posted On May 7, 2013 at 1:05 pm

    follow LeCreuet on facebook

  38. 1038
    Sheri Green
    Posted On May 7, 2013 at 1:10 pm

    The most unusual ingredient I have in my kitchen is nutritional yeast – which wouldn’t be too unusual if I was vegetarian or vegan but I eat everything :)

  39. 1039
    Juli V
    Posted On May 7, 2013 at 1:18 pm

    For me, the most unusual ingredient is quinoa. I’ve never cooked with it before, but I will be learning how.

  40. 1040
    Juli V
    Posted On May 7, 2013 at 1:19 pm

    I’m subscribed to your newsletter.

  41. 1041
    Juli V
    Posted On May 7, 2013 at 1:20 pm

    I follow both on Twitter and tweeted!

  42. 1042
    Juli V
    Posted On May 7, 2013 at 1:21 pm

    I liked both pages on Facebook.

  43. 1043
    Audra Bell
    Posted On May 7, 2013 at 1:38 pm

    I am subscribed to your newsletter.

  44. 1044
    Marissa
    Posted On May 7, 2013 at 2:02 pm

    Strangest ingredient? Too many! For real though, chia seeds, hemp seeds, peri-peri sauce, and persimmons are just a few of the weird things I use in my kitchen.

  45. 1045
    Madeline
    Posted On May 7, 2013 at 3:26 pm

    Chia seeds! They aren’t super exotic but I’ve started adding them to water, granola bars, cakes and pudding. I love them! :)

  46. 1046
    Kim Catapano
    Posted On May 7, 2013 at 5:24 pm

    I guess I would say bluefish was the most unusual ingredient that made its way into the kitchen.

  47. 1047
    Kim Catapano
    Posted On May 7, 2013 at 5:27 pm

    I am a subscriber to Love & Olive Oil’s post updates and monthly newsletter.

  48. 1048
    Erika Blankenship
    Posted On May 7, 2013 at 5:31 pm

    Im subscribed

  49. 1049
    Kim Catapano
    Posted On May 7, 2013 at 5:31 pm

    I follow loveandoliveoil and LeCreuset on Twitter and tweeted about the post. https://twitter.com/KCatapano/status/331898767160778753

  50. 1050
    Kim Catapano
    Posted On May 7, 2013 at 5:32 pm

    I follow Love & Olive Oil and LeCreuset on Facebook.

  51. 1051
    Posted On May 7, 2013 at 5:40 pm

    Strangest ingredient hmmm….I think I would have to say hazelnuts, lame I know.

  52. 1052
    Posted On May 7, 2013 at 5:41 pm

    Follow on twitter! And tweeted!

  53. 1053
    Posted On May 7, 2013 at 5:42 pm

    Liked both on FB!

  54. 1054
    Lynn BB
    Posted On May 7, 2013 at 5:52 pm

    Not that unusual, but I now use Almond Milk in my coffee instead of half and half.

  55. 1055
    Iori
    Posted On May 7, 2013 at 6:27 pm

    I like to cook cuisines from all over the world, so I use a lot of ingredients that may be considered unusual. I’ll have to choose fresh kaffir lime leaves as a relatively new ingredient in the kitchen. Amazing flavor, a must in thai cuisines.

  56. 1056
    Anne
    Posted On May 7, 2013 at 6:53 pm

    My daughter-in-law is eating Paleo so unusual to my kitchen is almond flour and coconut oil.

  57. 1057
    Anne
    Posted On May 7, 2013 at 6:56 pm

    I subscribe to your wonderful newsletter!!!!

  58. 1058
    Duane Middlebrook
    Posted On May 7, 2013 at 9:50 pm

    The strangest ingredient that I use is fenugreek.

  59. 1059
    Katie
    Posted On May 7, 2013 at 9:54 pm

    Already subscribe to email

  60. 1060
    Katie
    Posted On May 7, 2013 at 9:56 pm

    Chicken livers and gizzards…to be fried. But I’m Southern, so it’s not weird , right?

  61. 1061
    Alycia
    Posted On May 7, 2013 at 9:58 pm

    I would love this pot!

  62. 1062
    Jenna H
    Posted On May 7, 2013 at 10:00 pm

    liked love&oliveoil and LeCreuset on Facebook

  63. 1063
    Jenna H
    Posted On May 7, 2013 at 10:02 pm

    Cleaning and preparing fresh squid! It was quite the experience.

  64. 1064
    Lisa
    Posted On May 7, 2013 at 10:40 pm

    Chia seeds…I still get funny looks when I tell people I eat them!

  65. 1065
    Lisa
    Posted On May 7, 2013 at 10:43 pm

    I subscribed!!

  66. 1066
    Barbara Consbruck
    Posted On May 8, 2013 at 1:18 am

    I don’t generally use any unusual ingredients. But, I have to say that both of the above recipes look divine.

  67. 1067
    Barbara Consbruck
    Posted On May 8, 2013 at 1:19 am

    I subscribe to your new post updates.

  68. 1068
    Barbara Consbruck
    Posted On May 8, 2013 at 1:21 am

    I like both Love & Olive Oil and Le Creuset on Facebook.

  69. 1069
    Posted On May 8, 2013 at 9:08 am

    Venison and pheasant! Not really all that unusual in South Dakota, but thanks to my husband, I have a lot of it to cook with.

  70. 1070
    Posted On May 8, 2013 at 9:13 am

    We had a Buddhas Hand in my kitchen once. I don’t recall cooking anything with it, so it probably went bad before I could :(

  71. 1071
    Posted On May 8, 2013 at 9:14 am

    I like both of you on facebook! :)

  72. 1072
    Posted On May 8, 2013 at 9:15 am

    I tweeted! @miacupcake

  73. 1073
    MeLisa
    Posted On May 8, 2013 at 9:34 am

    most unusual ingredient for me was probably some indian spices when I tried to do an indian meal

  74. 1074
    MeLisa
    Posted On May 8, 2013 at 9:34 am

    I am already subscribed via feedly

  75. 1075
    MeLisa
    Posted On May 8, 2013 at 9:35 am

    I like both on facebook

  76. 1076
    Angie P.
    Posted On May 8, 2013 at 10:43 am

    We live in a pretty small community in the Midwest, so different ingredients are very hard to find. I had to get my sister to buy and bring me tahini so I could make baba ganoush :)

  77. 1077
    Angie P.
    Posted On May 8, 2013 at 10:44 am

    I already follow both of you on FB

  78. 1078
    Posted On May 8, 2013 at 11:12 am

    Black garlic is sitting my pantry as we speak. I’m waiting to figure out what I’m going to do with it. #nomnomnom

  79. 1079
    Hope
    Posted On May 8, 2013 at 11:41 am

    The most unusual ingredient I have in my kitchen is merlot sea salt which I found in Montreal. I know it’s supposed to be used as a finishing salt, but I haven’t yet used it.

  80. 1080
    Annette
    Posted On May 8, 2013 at 11:53 am

    Celery Root is probably the most unusual ingredient used in my kitchen.

  81. 1081
    Annette
    Posted On May 8, 2013 at 11:56 am

    I subscribed to your email newsletter.

  82. 1082
    Annette
    Posted On May 8, 2013 at 11:57 am

    I followed @loveandoliveoil and @LeCreuset on twitter and tweeted the message.

  83. 1083
    Annette
    Posted On May 8, 2013 at 11:58 am

    I liked both Love & Olive Oil and LeCreuset® on Facebook.

  84. 1084
    Posted On May 8, 2013 at 12:13 pm
  85. 1085
    Posted On May 8, 2013 at 12:13 pm

    Liked both on Facebook.

  86. 1086
    Posted On May 8, 2013 at 12:53 pm

    Hmmmmm…
    Stinging nettles maybe. I’ve steamed them and turned them into a pesto before. We’ve also started cooking with tamarind a lot, and my boyfriend is partial to baby octopus (yikes!).

  87. 1087
    Posted On May 8, 2013 at 12:54 pm

    Subscribed! Excited for the newsletter!

  88. 1088
    Posted On May 8, 2013 at 2:00 pm

    Black sesame seeds! I’ve fallen love with them in chocolate chip cookies (that’s the unusual part) – they add a great flavor and nice crunch to the cookie!

  89. 1089
    Posted On May 8, 2013 at 2:01 pm

    oops, email entered incorrectly! Black sesame seeds! I’ve fallen love with them in chocolate chip cookies (that’s the unusual part) – they add a great flavor and nice crunch to the cookie!

  90. 1090
    Posted On May 8, 2013 at 2:01 pm

    I also subscribe to the newsletter!

  91. 1091
    Stephanie V
    Posted On May 8, 2013 at 3:54 pm

    Subscribed with stephaniev3@gmail.com

  92. 1092
    Stephanie V
    Posted On May 8, 2013 at 3:55 pm

    Would have to be fish oil!

  93. 1093
    Sam Law
    Posted On May 8, 2013 at 4:38 pm

    The most unusual ingredient I’ve ever used is thousand year old duck egg (traditional in Chinese cuisine)

  94. 1094
    Sam Law
    Posted On May 8, 2013 at 4:40 pm

    Subscribed to the newsletter!

  95. 1095
    Sam Law
    Posted On May 8, 2013 at 4:40 pm

    Liked on Facebook!

  96. 1096
    jan n
    Posted On May 8, 2013 at 5:55 pm

    Lavender…I just started using them in my baked good.

  97. 1097
    Jenny
    Posted On May 8, 2013 at 6:34 pm

    The first time that someone gave me pickled beets I didn’t know what to do with them! Now I know how delightful they are and love including them in dishes.

  98. 1098
    Jenny
    Posted On May 8, 2013 at 6:44 pm

    I have subscribed and liked you on Facebook!

  99. 1099
    Abby
    Posted On May 8, 2013 at 7:20 pm

    oddest ingredient….goji berries?!

  100. 1100
    Abby
    Posted On May 8, 2013 at 7:21 pm

    I follow your blog now!