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.
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 intrigued 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?
Baked Lemon Risotto
The fresh taste of lemon adds a bright flavor to this simplified risotto recipe. Bake and serve in the Flower Casserole, alongside a delicate flaky fish or seared scallops.
Ingredients:
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 2/3 cup arborio rice
- 1/4 cup white wine
- 1tablespoon lemon juice
- 2 cups chicken stock, divided
- 2 tablespoons heavy cream
- 2 teaspoons finely grated lemon zest
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh parsley
- Salt and black pepper to taste
Directions:
- Preheat oven to 350ºF.
- Melt butter in the flower casserole over medium heat. Add shallot and cook, stirring occasionally, for 2 – 3 minutes or until softened and translucent. Stir in rice and toss to coat. Add white wine and lemon juice, and stir until liquid is mostly absorbed, about 2 minutes.
- Add 1 1/2 cups of chicken stock and stir. Cover and bake 10 minutes. Remove lid and give the rice a good stir, then return to oven, uncovered. Bake an additional 10 minutes or until rice is tender. If risotto is too dry, add more chicken broth, a little at a time, until it reaches the desired consistency.(It will thicken a bit more upon standing.)
- Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy.
Did you make this recipe?
Let us know what you think!
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Sponsored by Le Creuset®. All opinions written are purely my own.
I’d have to say the most unusual for me would be chia seeds, flax seed and egg white protein powder.
I’d have to say the most unusual for me would be chia seeds, flax seed and egg white protein powder. I have been subscribed to your posts forever! OMG I love the shape and color of that Le Crueset. I also liked them.
I’d have to say that the most unusual ingredient so far would be chia seeds. My husband stills kids that I’m eating chia pets!
I’m subscribed!
The newest odd thing I have are green chickpeas- I’d never known of them before last week. Made into a delicious fresh Indian-spiced salad.
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I follow you both on twitter and I tweeted this giveaway!
https://mobile.twitter.com/keshakeke/status/330447470867906563
I am subscribed already:)
The most unusual ingredient in my kitchen is hominy. I have never had it until a few days ago and it is really good!
It’s a toss-up between asafoetida powder (for Indian cuisine) and soy wrappers (for sushi).
I’ve already LOVED both on Facebook!
Dried Lavender (seriously) and turmeric!
We have picky eaters here, so I guess orange olive oil which I frequently put on pizza instead of sauce :)
prob.. tripe
probably not very unusual but a first for me, beef short ribs, I had to cut them up and remove the excess fat and bone for a stew which turned out to be awful!
liked L&OO and Le Creuset on facebook
though it’s not that weird…cooking lavender made it in for some lavender hot chocolate. i’ve been trying to use it more since!
Well, if that isn’t the cutest! Oddest ingredient? Hmmm… maybe asafetida? Which I own but haven’t used because I am afraid.
well one of them is pineapple salsa, and also growing up in Mexico,me and my mom made tamales using banana leaves to cook them!! yummie
Although I have no problem mixing it in my oatmeal and breads, chia seeds mixed in a drink is unusual for me. I have a hard time drinking the congealed seeds. Husband and granddaughter love it though. Good for them!
I “like” both of you on Facebook.
I subscribe!
The most unusual ingredient that has made it’s way into my kitchen is probably deer sausage. I am not a big fan of venison, but a friend went hunting and had sausage made from the deer. I have to say it wasn’t as bad as I expected.
what a super cute le creuset!! It would be quite an extravagance, so winning sure would be sweet! PS what about entries for instagram followers? Not everyone is on facbook or twitter! :-)
I subscribe through e-mail.
This year I discovered almond milk and love using it in anything I can think of.
The most unusual ingredient in my fridge right now is a jar of Kaffir Lime Leaves that I bought for a Thai dish but have used in salad dressings, rice, pound cake and a stuffed fish. Yum!!
follow Le Creuset on fb!
I follow both on Twitter.
subscribe to you on fb!
I subscribe to your emails and love them!
I follow both on FB
The most unusual – homemade yogurt. hmmm, I sound pretty boring lol!
Seaweed? Beetroot powder? I love cooking with new ingredients!
I like both of you on Facebook.
I follow you both and tweeted.
I subscribed!
Matcha powder is probably the most unusual. Also, agar agar powder.
My hubby is into molecular gastronomy, so we have all kinds of mysteriously scientific powders in our pantry.
I had to order sheet gelatin once for a recipe. I can’t remember what now, but that’s the strangest one that comes to mind!
I already subscribe to both your email updates and the monthly newsletter.
The most unusual ingredient I’ve ever used might have to be Himalayan salt ~ not because of the flavor, but because it is pink! I’m afraid I have pretty pedestrian tastes. {smile}
Thanks for a chance at the giveaway!
Eating unusual things are normal for me. What’s weird is cooking with them. Chicken organs (though very tasty) were weird for me!
The most unusual? Hm. I don’t do a whole lot of unusual things in my kitchen. I handled a durian fruit in my college kitchen; that was different. And stinky.
Or cooking with spam.
Like I said, nothing too unusual.
I also liked you and Le Creuset on Facebook!
I belonged to a CSA last year and I brought all kinds of crazy greens and veggies into my kitchen: hakurei turnips, kohlrabi, savoy, vitamin green, Tokyo bekana…I don’t even remember half the names anymore! But I do remember eating a LOT of greens. :)
raw jack fruit and its seeds in curry :)
That pot is gorgeous! I love L&OO and I’m already subscribed :)
That pot is geourgeous! I love L&OO and I’m already subscribed ;)
Oh my gosh, that pan is gorgeous! Hhhhmmm…the weirdest ingredient that’s made it’s way into my kitchen is probably the Caribbean fruit charamoya. It tastes like a cross between a banana and a pineapple and makes killer smoothies! ;)