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. 301
    Posted On May 3, 2013 at 10:16 am

    I already subscribe to both your new post updates and your monthly newsletter. :)

  2. 302
    Posted On May 3, 2013 at 10:17 am

    dear lindsay and taylor

    OMG i so love this cocotte! the flower shape is to die for! please make me win, haha :D

    the most unexpected ingredient that made it into my kitchen is probably dandelion buds! i collected them on a field a few weeks back. i roasted them and added them to a plateful of linguini together with a dollop of ramsons paste. so good!

    i already followed you on twitter, so that was redundant. but i started following lecreuset, also. and tweeted your tweet (although i don’t want anybody else to win, harrharr…).

    happy weekend
    scarlett

  3. 303
    Posted On May 3, 2013 at 10:17 am

    I liked your Facebook page a long time ago and just now liked Le Creuset’s! :)

  4. 304
    Stephanie P
    Posted On May 3, 2013 at 10:18 am

    This might not be unusual to some… but one time I cooked with leeks! They were delicious, and now I’m reminding myself that I need to cook with them again :)

  5. 305
    Trish
    Posted On May 3, 2013 at 10:19 am

    Lavender Flowers. Made my first lavender creme brulee for Easter and Lavender truffles for my niece’s christening. Surprised myself with the outcome of both. Subscribed

  6. 306
    Mary
    Posted On May 3, 2013 at 10:20 am

    Cilantro – never even heard of it until a few years ago and now it’s a staple in my kitchen – even growing it in my herb garden.

  7. 307
    Jana L.
    Posted On May 3, 2013 at 10:20 am

    Definitely chia seeds.

  8. 308
    Foram
    Posted On May 3, 2013 at 10:21 am

    Durian! Definitely! Very very interesting flavor…

  9. 309
    Foram
    Posted On May 3, 2013 at 10:22 am

    And I subscribed!

  10. 310
    Foram
    Posted On May 3, 2013 at 10:22 am

    Andd liked you guys on Facebook!

  11. 311
    Sharon
    Posted On May 3, 2013 at 10:23 am

    love all your recipes.
    I have been following you for about a year.
    Anchovies.. I hide them in lots of recipes
    Would love to win the Le Creuset , they are my favorites

  12. 312
    cherie
    Posted On May 3, 2013 at 10:25 am

    soy flour!

  13. 313
    cherie
    Posted On May 3, 2013 at 10:25 am

    and I’m a subscriber!

  14. 314
    Nancy
    Posted On May 3, 2013 at 10:26 am

    Moose meat. Ick. But it was there! Thank you!

  15. 315
    Elizabeth
    Posted On May 3, 2013 at 10:29 am

    What is the most unusual ingredient that has made its way into your kitchen: blood oranges and kumquats!

  16. 316
    Nancy
    Posted On May 3, 2013 at 10:30 am

    I’m already a subscriber!

  17. 317
    Nancy
    Posted On May 3, 2013 at 10:30 am

    I followed and tweeted @nkathleena

  18. 318
    Posted On May 3, 2013 at 10:30 am

    considering I am a vegetarian, duck fat! But I love cooking veggies in it.

  19. 319
    Nancy
    Posted On May 3, 2013 at 10:30 am

    Liked you both on Facebook!

  20. 320
    Posted On May 3, 2013 at 10:31 am

    I subscribed!

  21. 321
    allisonemme
    Posted On May 3, 2013 at 10:31 am

    I used a chayote squash in a bean, corn, and lime salad… tastes like a crazy cross between a cucumber and an apple, but delicious!

  22. 322
    Posted On May 3, 2013 at 10:31 am

    I tweeted and followed!

  23. 323
    Posted On May 3, 2013 at 10:32 am

    I follow both on facebook

  24. 324
    Jeannie
    Posted On May 3, 2013 at 10:32 am

    I would say Chia seeds. The first time I bought them I had a hard time explaining to my husband that yes, they are the same things tfrom chia pets.

  25. 325
    allisonemme
    Posted On May 3, 2013 at 10:32 am

    I follow both you and le creuset on FB

  26. 326
    Jeannie
    Posted On May 3, 2013 at 10:32 am

    I subscribe to Love and Oil.

  27. 327
    Jeannie
    Posted On May 3, 2013 at 10:32 am

    I follow you both on Facebook.

  28. 328
    allisonemme
    Posted On May 3, 2013 at 10:33 am

    And I subscribe to monthly newsletters!

  29. 329
    Lisa Roter
    Posted On May 3, 2013 at 10:40 am

    Celery Root – Made a great soup!

  30. 330
    Liora
    Posted On May 3, 2013 at 10:44 am

    I don’t think this is very unusual, but I love using spaghetti squash as much as possible.

  31. 331
    Juli
    Posted On May 3, 2013 at 10:49 am

    I struggled to come up with something unusual – seems like lots of us regularly use things that others would find unusual, but are just part of our regular rotation. So, I’d probably have to say fun Latin American tropical fruits (often in frozen pulp form – maracuya, mora, naranjilla…) or interesting spices.

  32. 332
    Eva
    Posted On May 3, 2013 at 10:49 am

    Follow on Facebook and Twitter. And I just got my copy of Breakfast for Dinner. Love it! Keep up the great work!

  33. 333
    Juli
    Posted On May 3, 2013 at 10:50 am

    I subscribe!

  34. 334
    Tonya
    Posted On May 3, 2013 at 10:50 am

    I just bought Cooks Charcoal Seasoning from my local Savory Spice Shop. It’s smoky and salty and completely black– very cool!

  35. 335
    Juli
    Posted On May 3, 2013 at 10:51 am

    And I already like both on Facebook!

  36. 336
    Lana
    Posted On May 3, 2013 at 10:53 am

    Squid!

  37. 337
    Posted On May 3, 2013 at 10:56 am

    Black radishes! Sort of foreboding in appearance, but really really sharp and delicious!

  38. 338
    TC
    Posted On May 3, 2013 at 10:56 am

    most unusual ingredient? I think it might be my black rice. I could say chia seeds and hemp seeds but I feel like a lot of people have them nowadays. :)

  39. 339
    Posted On May 3, 2013 at 10:57 am

    The most unusual ingredient would have to beeee….cactus!

  40. 340
    Posted On May 3, 2013 at 10:58 am

    My most unusual thing that hit my kitchen would be hand painted chocolate bars from “Flying Noir” and Finadene & Dinanche sauce from Everything Guam. I could also add Farro from Tuscany.

  41. 341
    Posted On May 3, 2013 at 10:59 am

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

  42. 342
    Posted On May 3, 2013 at 11:00 am

    I Follow @loveandoliveoil and @LeCreuset on twitter and tweet.

  43. 343
    Betsy
    Posted On May 3, 2013 at 11:01 am

    I’m subscribed through Feedly

  44. 344
    Posted On May 3, 2013 at 11:01 am

    I have been a email subscriber to Love & Olive Oil.

  45. 345
    Betsy
    Posted On May 3, 2013 at 11:01 am

    Saffron…that I bought while in Morocco.

  46. 346
    Patricia
    Posted On May 3, 2013 at 11:04 am

    A desert mouse that eats off one type of cacti in Mexico.. It’s considered a special food to the native people of that area.

  47. 347
    Posted On May 3, 2013 at 11:06 am

    I practically have a chemistry set in my kitchen – I’m having an awesome time playing around with molecular gastronomy! I guess that qualifies as weird :)

  48. 348
    Betsy
    Posted On May 3, 2013 at 11:10 am

    Frozen Guanabana or soursop, a fruit from Central and South America. I tried it in a shake when traveling for business in Miami. Que deliciosa! I found guanabana frozen at my local international grocer, so I could rereate the treat at home. Yum!
    Also, I’m a subscriber! Happy Friday!
    Betsy

  49. 349
    Anne
    Posted On May 3, 2013 at 11:13 am

    Durian- a stinky smelly fruit….People love it- I DO NOT!

  50. 350
    Danielle R.
    Posted On May 3, 2013 at 11:13 am

    I would have to say black rice. I love the earthy and nutty flavor that it brings to my dishes.

  51. 351
    Posted On May 3, 2013 at 11:14 am

    I already subscribe to your e-mails – just made the No Bake Truffle Tart and my guests LOVED it.

    Oddest thing in my kitchen is probably tamarind or spent grains. My husband makes juice and homebrewed beer with the tamarind and I bake bread with the grains.

  52. 352
    vaishali
    Posted On May 3, 2013 at 11:16 am

    Quinoa

  53. 353
    Sherri
    Posted On May 3, 2013 at 11:17 am

    The most unusual ingredient in my kitchen is probably harissa.

  54. 354
    Kristen
    Posted On May 3, 2013 at 11:19 am

    I don’t think that many unusual things come into my kitchen! I really can’t think of anything!

  55. 355
    Ashley Cris
    Posted On May 3, 2013 at 11:21 am

    the weirdest thing that made its way into my kitchen is a fruit called hand of Buddha. I used it like you would a lemon and it was amazing!

  56. 356
    vaishali
    Posted On May 3, 2013 at 11:23 am

    I subscribe via RSS

  57. 357
    Conrey
    Posted On May 3, 2013 at 11:23 am

    Since it is now spring, probably lavender — in drinks, ice cream, baking!

  58. 358
    jan quarles
    Posted On May 3, 2013 at 11:24 am

    Kangaroo meat– but it wasn’t in a Le Crueset!

  59. 359
    Jackie V
    Posted On May 3, 2013 at 11:25 am

    I can’t think of anything unusual in my kitchen but I’m sure I’ve cooked odd or unusual things to other people. I will try just about anything once! I’ve eaten gator and I cook stuffed artichokes at least once a year on the holidays. Um maybe the jar of pickled asparagus I have in the pantry?

  60. 360
    Jackie V
    Posted On May 3, 2013 at 11:26 am

    I like le creuset and your page love&olive oil on facebook for the bonus entry :) (I liked you both before the giveaway ;)

  61. 361
    Posted On May 3, 2013 at 11:28 am

    What is the most unusual ingredient that has made its way into your kitchen?
    Lavender

  62. 362
    Mary
    Posted On May 3, 2013 at 11:28 am

    the most unusual ingredient that has found its way into my kitchen is probably stinging nettles. until recently I never would have thought you could eat them!
    I also follow both on twitter and tweeted the message!

  63. 363
    Amy P.
    Posted On May 3, 2013 at 11:30 am

    Right now – adzuki beans

  64. 364
    Shelly
    Posted On May 3, 2013 at 11:31 am

    I haven’t cooked with that many unusual ingredients as my house is full of picky eaters, but I’d probably say edible flowers.

  65. 365
    Shelly
    Posted On May 3, 2013 at 11:32 am

    I’m a subscriber.

  66. 366
    Posted On May 3, 2013 at 11:33 am

    What is the most unusual ingredient that has made its way into your kitchen?
    pansies

  67. 367
    Stephanie R
    Posted On May 3, 2013 at 11:33 am

    a cherimoya fruit!

  68. 368
    Shelly
    Posted On May 3, 2013 at 11:34 am

    I follow you and Le Creuset on Twitter and Tweeted: https://twitter.com/Dinky_Diner/status/330359578304860160

  69. 369
    Debbie S
    Posted On May 3, 2013 at 11:35 am

    Subscribe via email

  70. 370
    Shelly
    Posted On May 3, 2013 at 11:35 am

    I like you and Le Creuset on Facebook.

  71. 371
    Liz
    Posted On May 3, 2013 at 11:36 am

    I don’t know…black garlic or smoked sea salt…

  72. 372
    Liz
    Posted On May 3, 2013 at 11:37 am

    I subscribe via email

  73. 373
    Kristen E
    Posted On May 3, 2013 at 11:37 am

    Oh my gosh, so beautiful! Most unusual ingredient… hmm. That’s tough. I do a lot of Asian cooking, so maybe tiny dried shrimp or frozen tofu puffs? The one I have right now that I have never used is French lentils and I’m very excited about them!

  74. 374
    Kristen E
    Posted On May 3, 2013 at 11:37 am

    I signed up for the newsletter!

  75. 375
    Kristen E
    Posted On May 3, 2013 at 11:38 am

    I liked both you and Le Creuset on Facebook! :)

  76. 376
    Lisa
    Posted On May 3, 2013 at 11:38 am

    The sheer amount of venison I have learned to cook with is ridiculous. My husband is an avid and apparently talented hunter. We use ground venison as a replacement for ground beef and pork all the time, and usually I can’t taste a difference!

  77. 377
    Posted On May 3, 2013 at 11:40 am

    I am a subscriber and…
    What is the most unusual ingredient that has made its way into your kitchen?
    ramps

  78. 378
    Posted On May 3, 2013 at 11:40 am

    What is the most unusual ingredient that has made its way into your kitchen?

    fiddle heads

  79. 379
    Posted On May 3, 2013 at 11:42 am

    Hm…the strangest ingredient in my kitchen (right now actually) is matzo cake meal from when I baked an apple cake for Passover. That stuff is strange and makes a veryyyy thick batter. The cake came out good though!

  80. 380
    Posted On May 3, 2013 at 11:42 am

    I already subscribe by email…shaywiz@comcast.net !

  81. 381
    Posted On May 3, 2013 at 11:43 am

    I follow you both on Twitter and tweeted the giveaway

  82. 382
    Posted On May 3, 2013 at 11:43 am

    I like you both on FB

  83. 383
    Jessica Cunningham
    Posted On May 3, 2013 at 11:44 am

    So perhaps not the craziest ingredient..but fish sauce..I don’t like it on its own but it certainly changes recipes for the better! Thank You!!

  84. 384
    Posted On May 3, 2013 at 11:44 am

    I bought beet powder recently. I haven’t used it yet but I am hoping it will work for a dye-free red velvet cake!

  85. 385
    Amy
    Posted On May 3, 2013 at 11:45 am

    I am becoming more and more less picky when I cook, but haven’t tried anything too weird yet … jellyfish or starfish maybe a good first!

  86. 386
    Jessica Cunningham
    Posted On May 3, 2013 at 11:45 am

    I also subscribe via jessicapuccio @ hotmail dot com. Yay!!

  87. 387
    Posted On May 3, 2013 at 11:48 am

    I have pollen in my kitchen right now. It was a food gift. No idea what to do with it.

  88. 388
    Posted On May 3, 2013 at 11:50 am

    Mastic

  89. 389
    Kimberly Hutchinson
    Posted On May 3, 2013 at 11:54 am

    The strangest ingredient that I have in my house is coconut milk or which I use in smoothies. This isn’t a weird or unusual ingredient to most, but I never thought growing up as a southern girl that I would be using coconut milk daily.

  90. 390
    Marsha
    Posted On May 3, 2013 at 11:56 am

    The most unusual would be edible flowers

  91. 391
    Margene
    Posted On May 3, 2013 at 11:57 am

    My most unusual ingredients I have used in my kitchen would be rabbit, my husband use to sell them.

  92. 392
    Marsha
    Posted On May 3, 2013 at 11:57 am

    I already subscribe

  93. 393
    Kelly J
    Posted On May 3, 2013 at 11:58 am

    I would say vanilla bean. I needed it for a recipe and actually went and bought them instead of substituting vanilla extract.

  94. 394
    Julie M.
    Posted On May 3, 2013 at 12:04 pm

    Hearts of Palm for salads. Can’t live without after discovering them!! So good.

  95. 395
    Marilee Reyes
    Posted On May 3, 2013 at 12:04 pm

    The most unusual ingredient in my kitchen is Black vinegar.

  96. 396
    Posted On May 3, 2013 at 12:06 pm

    I’m thinking lye would be the most unusual thing in my kitchen. I had every intention of making soft pretzels!

  97. 397
    mandy
    Posted On May 3, 2013 at 12:09 pm

    well, it may not be weird, but i have a huge thing of preserved lemons in my fridge and i’m struggling to use them all up! having things linger around is weird for me – i see it, i eat it.

  98. 398
    mandy
    Posted On May 3, 2013 at 12:10 pm

    i liked you and le creuset on facebook!

  99. 399
    Posted On May 3, 2013 at 12:14 pm

    I LOVE kale…we’ve been using in pasta bakes, smoothies, salads and more. I never thought I would be using this veggie for everything!

  100. 400
    Lou Anne Jaeger
    Posted On May 3, 2013 at 12:15 pm

    Banana leaves for stuffing with delicious veggies and grilling!