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. 201
    Tammy
    Posted On May 3, 2013 at 9:31 am

    Agarita Berries! We make jelly using them. The hard part is harvesting them from the bushes.

  2. 202
    Amy Smith
    Posted On May 3, 2013 at 9:31 am

    I subscribe to your news feed… and LOVE it!

  3. 203
    Katie B.
    Posted On May 3, 2013 at 9:31 am

    I follow you on Feedly!!

  4. 204
    Posted On May 3, 2013 at 9:31 am

    I like you both on facebook. :)

  5. 205
    Jaclyn
    Posted On May 3, 2013 at 9:32 am

    Hmm….must be the can of sardines and fennell. It’s for my favorite sicilian pasta dish.

  6. 206
    Posted On May 3, 2013 at 9:32 am

    nothing too exciting – I have made Elk Chili

  7. 207
    Amy Smith
    Posted On May 3, 2013 at 9:32 am

    I know I’m a little late to the game, but I’ve recently discovered Kefir and use it in many things from smoothies to muffins!

  8. 208
    Posted On May 3, 2013 at 9:33 am

    I used to think that capers and shallots were unusual about 20 some-odd years ago, but not anymore!

  9. 209
    Jenna
    Posted On May 3, 2013 at 9:33 am

    I subscribe to your emails.

  10. 210
    Posted On May 3, 2013 at 9:34 am

    My husband’s an entomologist…Some creepy crawly things have made there way into my kitchen. Anyone ever had chocolate covered crickets? Yeah, me neither.

  11. 211
    Posted On May 3, 2013 at 9:35 am

    I subscribed to Love and Olive Oli

  12. 212
    Posted On May 3, 2013 at 9:35 am

    I follow Love and Olive Oil on Twitter

  13. 213
    Posted On May 3, 2013 at 9:36 am

    I follow Le Creuset on Twitter

  14. 214
    Posted On May 3, 2013 at 9:36 am

    I tweeted about the Giveaway

  15. 215
    Savannagal
    Posted On May 3, 2013 at 9:36 am

    What a cute little pot. The risotto looks really good too. Thanks for the giveaway.

  16. 216
    Savannagal
    Posted On May 3, 2013 at 9:36 am

    I am subscribed to L&OO.

  17. 217
    Posted On May 3, 2013 at 9:38 am

    bonus entry #1—Subscribed for new posts and newsletter (was already subscribed for posts!!!)!

  18. 218
    Melissa K
    Posted On May 3, 2013 at 9:39 am

    I’m a big baker and a butter purist, but my son has dairy allergies, so I use a lot of shortening. Not a “weird” item, per se, but just not something I ever thought I’d use a lot of :)

  19. 219
    Janani H
    Posted On May 3, 2013 at 9:39 am

    Jack fruit seeds is one of the unusual ingredient that i cooked recently. You can find the fresh fruit in any asian stores and after consuming the fruit (in yellow color), I cook the seeds which tastes like any bean! Its healthy and tasty!

  20. 220
    Posted On May 3, 2013 at 9:40 am

    Bonus entry #2—following both on twitter and tweeted!
    https://twitter.com/FLMOMSBLOG/status/330330671207821312

  21. 221
    Posted On May 3, 2013 at 9:41 am

    liked both on Facebook! Bonus entry #3!!

  22. 222
    Denise Fedor
    Posted On May 3, 2013 at 9:42 am

    I subscribed to your newsletter.

  23. 223
    Leigh
    Posted On May 3, 2013 at 9:43 am

    I’m sure it is quite normal for some, but the most interesting ingredient I have right now is bulgur. I also had kumquats last fall and they were pretty interesting.

  24. 224
    Allison
    Posted On May 3, 2013 at 9:44 am

    I made Cooks Illustrates recipe for jambalaya last night. It required clam juice which I had never used before.

  25. 225
    Posted On May 3, 2013 at 9:44 am

    My husband constantly brings me home new and exciting things to cook for us. His favourite strange thing that I’ve cooked for him was chicken gizzards. Not my favourite, but I am glad he liked them!

  26. 226
    Allie Q
    Posted On May 3, 2013 at 9:44 am

    Don’t use anything out of the ordinary. I love to cook and bake.

  27. 227
    Molly
    Posted On May 3, 2013 at 9:45 am

    I suppose lavender is the most unusual ingredient in my kitchen right now.

  28. 228
    Denise Fedor
    Posted On May 3, 2013 at 9:46 am

    I follow you both on Twitter and I tweeted!

  29. 229
    Jennifer
    Posted On May 3, 2013 at 9:46 am

    Most unusual ingredient is probably rose oil or fresh lavender.

  30. 230
    Jen
    Posted On May 3, 2013 at 9:46 am

    Teff flour. Not SUPER unusual….but the homemade naan was delish!

  31. 231
    Jennifer
    Posted On May 3, 2013 at 9:46 am

    Also, I “like” both on facebook!

  32. 232
    Helen
    Posted On May 3, 2013 at 9:47 am

    Interesting question. I guess I would have to say two Australian spices: Ground Wattleseeds (nut, coffee, chocolate flavor) and ground Bush Tomato (caramel and yet tomato flavor as well). I also recently discovered Microbeets at my local farmer’s market and they are amazing because they look like red- leafed large tarragon leaves, but taste like beets.

  33. 233
    Stephanie O
    Posted On May 3, 2013 at 9:47 am

    Most unusual?? I guess ginger root. None of our friends or family have used it but we love it. A little in a glass of ice water.

  34. 234
    Denise Fedor
    Posted On May 3, 2013 at 9:47 am

    I like you both on Facebook.

  35. 235
    Kristin
    Posted On May 3, 2013 at 9:47 am

    Hmm…I haven’t really cooked with anything too strange…I guess a lot of people would consider Chia seeds strange. Especially if they had a Chia pet (I did!) Loving the Le Creuset pot…I’m gonna die from cuteness!!

  36. 236
    Kristin
    Posted On May 3, 2013 at 9:48 am

    I’m a subscriber!

  37. 237
    Jen
    Posted On May 3, 2013 at 9:48 am

    annnnd I tweeted you via noshblog. (why does that sound so dirty?)

  38. 238
    Stephanie O
    Posted On May 3, 2013 at 9:48 am

    Subscribed to emails

  39. 239
    Simone
    Posted On May 3, 2013 at 9:49 am

    I ate [dirty] vegan for almost two months and I used “nutrional yeast” in certain foods for B vitamins and to get a cheese taste. It looks like fish food – but it tastes perfectly fine in things.

  40. 240
    Helen
    Posted On May 3, 2013 at 9:49 am

    Oops, forgot to add I subscribe and I liked you on Facebook.

  41. 241
    Simone
    Posted On May 3, 2013 at 9:49 am

    I receive email subscribtions :]

  42. 242
    Posted On May 3, 2013 at 9:50 am

    Almond Flour! Since I recently started realizing I have issues with gluten, I’ve been learning about all kinds of great things I can make with it!

  43. 243
    Andrianna
    Posted On May 3, 2013 at 9:51 am

    The most unusual ingredient we have in our kitchen is cloves!

  44. 244
    Stephanie O
    Posted On May 3, 2013 at 9:51 am

    Follow both on Facebook.

  45. 245
    Posted On May 3, 2013 at 9:52 am

    I tweeted about the giveaway!

  46. 246
    Posted On May 3, 2013 at 9:53 am

    And of course I “like” both of you on facebook!

  47. 247
    Kristin
    Posted On May 3, 2013 at 9:53 am

    I like you and Le Creuset on FB! yay!

  48. 248
    Stephanie O
    Posted On May 3, 2013 at 9:54 am
  49. 249
    Alison
    Posted On May 3, 2013 at 9:54 am

    I ‘ve taken to using Teff a lot lately.

  50. 250
    Jillian
    Posted On May 3, 2013 at 9:54 am

    Cactus leaves for nopales tacos. First time we bought them with the needles still attached– removing them was a painful endeavor. Then we learned to purchase the pre-de-spiked version!

  51. 251
    Alison
    Posted On May 3, 2013 at 9:54 am

    subscribed!!

  52. 252
    Posted On May 3, 2013 at 9:54 am

    i recently bought barberries for some recipes from the jerusalem cookbook

  53. 253
    Jillian
    Posted On May 3, 2013 at 9:54 am

    already subscribed through google reader (I know… I still haven’t transfered to a replacement RSS feed!)

  54. 254
    Alison
    Posted On May 3, 2013 at 9:54 am

    like both on facebook.

  55. 255
    Jillian
    Posted On May 3, 2013 at 9:55 am

    like both on facebook already!

  56. 256
    Kristina
    Posted On May 3, 2013 at 9:58 am

    Living with an international grad student who is really knowledgeable about all cuisines, not just her own. She’s introduced me to sumac, pomegranate molasses, and miso among other things.

  57. 257
    Posted On May 3, 2013 at 9:58 am

    I’ve subscribed via email :)

  58. 258
    Kristina
    Posted On May 3, 2013 at 9:58 am

    I followed both on twitter and tweeted about the giveaway.

  59. 259
    karen b.
    Posted On May 3, 2013 at 9:59 am

    followed everyone on Twitter and tweeted!

  60. 260
    karen b.
    Posted On May 3, 2013 at 9:59 am

    already liked both pages on the Facebooks.

  61. 261
    Allycen
    Posted On May 3, 2013 at 9:59 am

    Not that exotic, but coconut milk.

  62. 262
    Kristina
    Posted On May 3, 2013 at 9:59 am

    I subscribe via RSS using the Feedly client (I know you said via email in your post, but thought I would try anyway).

  63. 263
    karen b.
    Posted On May 3, 2013 at 9:59 am

    and I’m already subscribed to the mailing list. :)

  64. 264
    Posted On May 3, 2013 at 10:00 am

    Most unusual? Beer is my primary cooking ingredient! But that’s not quite unusual. Lately it’s been Black Soy Sauce – can’t get enough of it.

  65. 265
    Posted On May 3, 2013 at 10:00 am

    Totally subscribed, too! And follow on Twitter :) Love the posts!!

  66. 266
    Lauren
    Posted On May 3, 2013 at 10:00 am

    This might not be strange to some people, but for me it’s lard. My husband grew up eating pies made with Tenderflake, which is Canadian, and now he won’t eat it any other way. It’s stacked up in our fridge.

  67. 267
    Jackie
    Posted On May 3, 2013 at 10:00 am

    I would have to say the large amounts of venison in our freezer from the hunting that my boyfriend and I do! I never thought I would hunt, but it had become a great hobby and using the meat in a million different ways has become a fun challenge!!

  68. 268
    karen b.
    Posted On May 3, 2013 at 10:02 am

    annnnnnd I guess the most unusual thing we’ve used, to me, is fresh catfish my husband caught and cleaned. that’s not really all that strange, but I never would have imagined cooking something like that when I was first learning to cook.

  69. 269
    Posted On May 3, 2013 at 10:02 am

    Most unusual ingredient? I don’t think I’m very adventurous. Maybe putting olives in brownies?

  70. 270
    Lisa
    Posted On May 3, 2013 at 10:03 am

    apricot jam. and i use it weekly!

  71. 271
    Posted On May 3, 2013 at 10:03 am

    I follow you & Le Creuset on Twitter and tweeted:
    https://twitter.com/PoetInThePantry/status/330336692152180737

  72. 272
    Lisa
    Posted On May 3, 2013 at 10:04 am

    i subscribe to your rss!

  73. 273
    Posted On May 3, 2013 at 10:05 am

    I’ve started making my own cheese. Mascarpone isn’t too unusual, but Quark is. And I love it! Awesome Giveaway!

  74. 274
    Posted On May 3, 2013 at 10:05 am

    I follow both on Twitter and sent that birdie off with the message!

  75. 275
    carrie
    Posted On May 3, 2013 at 10:05 am

    I have flax oil in my cupboard for seasoning cast iron pans. It works way better than any other method I’ve tried.

  76. 276
    Posted On May 3, 2013 at 10:05 am

    I follow both on FB!

  77. 277
    Posted On May 3, 2013 at 10:05 am

    The most unusual ingredient? I really don’t know. I like usual things. Local things. Paired in unusual ways! Umm. Maybe Meyer Lemons. Yes, we’ll go with those. Though not unusual, they were a first for me this year, and this little Cocotte makes me think of them. And smell their lemony floral fragrance. MMMmmm.

  78. 278
    Adrienne
    Posted On May 3, 2013 at 10:05 am

    I own a gourmet popsicle company and have made gorgeous magenta popsicles using prickly pear cactus!!

  79. 279
    Posted On May 3, 2013 at 10:06 am

    Tweeted!

  80. 280
    Posted On May 3, 2013 at 10:06 am

    Strangest thing in my kitchen? Probably guava flower petals for salads and glycerine for a British cookie recipe!

  81. 281
    Posted On May 3, 2013 at 10:07 am

    Liked you already on FB, and now I like Le Creuset, too!

  82. 282
    Posted On May 3, 2013 at 10:07 am

    And I’m already subscribed to the blog. Thank Goodness!

  83. 283
    Posted On May 3, 2013 at 10:07 am

    I follow you both on Twitter and re-tweeted :)

  84. 284
    Posted On May 3, 2013 at 10:08 am

    I LOVE (like) you both on Facebook :)

  85. 285
    Posted On May 3, 2013 at 10:08 am

    I am subscribed to your lovely blog! :)

  86. 286
    Ariel
    Posted On May 3, 2013 at 10:09 am

    So far the most unusual ingredient has been sund dried tomatoes but I am always willing to try something new!

  87. 287
    Ariel
    Posted On May 3, 2013 at 10:09 am

    I am subscribed to love and olive oil!

  88. 288
    Ariel
    Posted On May 3, 2013 at 10:10 am

    I like love and olive oil on facebook

  89. 289
    Ariel
    Posted On May 3, 2013 at 10:10 am

    I liked le crueset on facebook! And loving their cookware!

  90. 290
    Deirdre
    Posted On May 3, 2013 at 10:10 am

    A ghost pepper! HOT!

  91. 291
    Janelle
    Posted On May 3, 2013 at 10:11 am

    Most unusual right now, probably dry mung beans and coconut milk

  92. 292
    Posted On May 3, 2013 at 10:11 am

    Weirdest thing– this seems crazy. but buttermilk was brand spanking new to my kitchen as of last week

  93. 293
    Deirdre
    Posted On May 3, 2013 at 10:11 am

    I also subscribed to your mailing list :)

  94. 294
    Kelly D
    Posted On May 3, 2013 at 10:11 am

    The most unusual ingredient in my kitchen would probably be one of our spices like Curry or Cumin.

  95. 295
    Deirdre
    Posted On May 3, 2013 at 10:12 am

    I ‘liked’ you and LeCreuset on Facebook :D

  96. 296
    Kelly D
    Posted On May 3, 2013 at 10:13 am

    I follow both (Kellysaver)and tweeted
    https://twitter.com/kellysaver/status/330338509313429505

  97. 297
    Posted On May 3, 2013 at 10:14 am

    I would have to say the strangest ingredient we’ve started using is anchovies! My husband and I both hate them alone, but minced up into salsas and such, they are so delicious!

  98. 298
    Kelly D
    Posted On May 3, 2013 at 10:14 am

    I subscribe to your new post updates under kellywcu8888ATgmailDOTcom

  99. 299
    Kelly D
    Posted On May 3, 2013 at 10:15 am

    I like both on FB(Kelly D Saver)

  100. 300
    Posted On May 3, 2013 at 10:15 am

    I would have to say guava paste.