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.
little worm-like pellets of fresh suet that made their way into delicious mince meat pies
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I don’t have many unusual things in the kitchen, one item that is a little unusual is freeze-dried carrot and beet powder for juice drinks.
Tahini……I bought it once when I tried to make hummus in my much too small food processor.
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You may not think this very unusual, but Brussel Sprouts finally have made it to my kitchen. The kids actually like them ;)
Thanks for the giveaway.
I don’t use my unusual things but I do use lard sometimes
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Pomegranate molasses
I guess kohlrabi that my neighbor grows. My family is not very willing to try exotic things.
Nopales!
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I am a Twitter follower of both @LoveAndOliveOil and @LeCreuset, and I tweeted:
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I am already an email subscriber to Love and Olive Oil, which is how I learned about this most excellent giveaway.
I don’t use unusual ingredients for the most part. They’re generally not in my budget, and the family casts a wary on them. (I won’t even mention the one time I tried to serve fiddleheads.)
But last year at the farmer’s market, I came across garlic scapes for the first time, and I used the heck out of them! Can’t wait for them again this year.
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Chia Seeds…some strange things have happened with those things when not used correctly! :)
I don’t use really unusual ingredients, but I think I put them together in unusual ways sometimes – like when I haven’t been to the store in awhile and I come home from work and have to make a meal with what ‘s in the fridg and the pantry.
Love, love love, that bright yellow, happy-looking pot! :)
Pomegranate molasses for muhumarra
Saffron brought to us by a friend in Spain. One of the dishes we made was Saffron Risotto…..delicioso!
Love this pan! I subscribe. Thanks!
Completed bonus entry #3.
Completed bonus entry #2 (@chefambershea)
That’s a hard question – I work with a lot of unusual ingredients! Some that I love are sacha inchi seeds, maqui berry powder, lucuma, mesquite flour, coconut nectar, spirulina, tamarind paste…the list goes on!
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The most unusual thing right now is ginger beer for Moscow Mules.
The most unusual ingredient I’ve cooked with was applesauce…in a savory dish!
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I’m loving you both on Facebook,
i’m always trying new foods, its so fun. most recently ive been cooking and baking with coconut oil and avocado oil and different (gluten free) flours.
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Smoked sea salt has taken up permanent residence :)
Spaghetti squash – a new favorite with a pat of real butter and a little grated asiago cheese!
I try a lot of unusual things. But the most recent would probably have to be dried chinese black fungus or bably walnut preserves.
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I have a bag of powdered milk in my pantry right now that I have used when I bake and the recipe calls for milk. It may not be unusual to some but it was to me when I first bought it!
Wow I get an extra entry! I love it.
I just updated my profile so I get your newsletter and special updates!! I love your website!! Keep up the great work!!!
Suzanne
This post is BEAUTIFUL! The strangest ingredient in my kitchen has been sardines. I just tried them out the other day. They just grossed me out and I had to pick out the bones and everything. Won’t be buying them again!!
If you would have asked me several years ago, prior to me eating more clean, I would have said coconut oil, coconut flour!!!
But I love them both!!!
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Cactus is probably the most unusual. Hardest to find was kefir lime leaves.
I have been subscribed to your posts forever!