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

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  1. 401
    Baani
    Posted On May 3, 2013 at 12:17 pm

    One of my roommates is a chef, so we often have many unique ingredients floating around our kitchen. I know they are used for cooking in more than one culture, but I was very surprised to come home one day and find a fridge full of raw chicken feet! They were on sale, apparently.

  2. 402
    Sadie Ulman
    Posted On May 3, 2013 at 12:19 pm

    most unusual ingredient….maybe vegetable rennet for cheesemaking

  3. 403
    Jenelle Spicer
    Posted On May 3, 2013 at 12:21 pm

    It is not so unusal now – Coconut Oil! It makes so many things more interesting – pancakes, rice, the list goes on and on. Plus we have started using it in the bathroom too! It is a great moisturizer.

  4. 404
    Tracy
    Posted On May 3, 2013 at 12:34 pm

    I think “unusual” diminishes with time and experience. The first time I used quinoa, more than 20 years ago, it was difficult to find, and no one could pronounce it. Kale, too, and arugula were unusual back when romaine was an exotic green. And now, thanks to a SIL with gluten issues, I have things like xanthan gum and amaranth in my cupboard.

  5. 405
    Tracy
    Posted On May 3, 2013 at 12:35 pm
  6. 406
    Posted On May 3, 2013 at 12:40 pm

    Wow, that starfruit upside down cake is gorgeous! What a cool idea!
    The most unusual ingredient I’ve cooked with…probably harissa.

  7. 407
    Laurie
    Posted On May 3, 2013 at 12:41 pm

    Fresh pineapple. I can’t live with that and lemons. I never used to cook with either.

  8. 408
    Posted On May 3, 2013 at 12:41 pm

    I like both sites on facebook

  9. 409
    Katie
    Posted On May 3, 2013 at 12:41 pm

    Guess it isn’t that weird these days, but I’ve been experimenting with tempeh lately!

  10. 410
    Jan R
    Posted On May 3, 2013 at 12:44 pm

    Not unusual, but I love tarragon.

  11. 411
    Jan R
    Posted On May 3, 2013 at 12:44 pm

    I subscribe via email.

  12. 412
    Meagan
    Posted On May 3, 2013 at 12:46 pm

    Probably huitlacoche… (thanks so much for this lovely giveaway!)

  13. 413
    Jen
    Posted On May 3, 2013 at 12:52 pm

    I love using meyer lemons now as opposed to regular lemons.

  14. 414
    Posted On May 3, 2013 at 12:52 pm

    squash blossoms! They were so pretty, I couldn’t resist but was intimidated by how delicate they are.

  15. 415
    Jen
    Posted On May 3, 2013 at 12:52 pm

    Following on twitter and tweeted!

  16. 416
    Posted On May 3, 2013 at 12:53 pm

    I don’t think I have anything that unusual in my kitchen, maybe toasted pecan oil? I love the flavor of that.

  17. 417
    nessa
    Posted On May 3, 2013 at 12:53 pm

    Hmm..probably raw sugar cane. So good!

  18. 418
    nessa
    Posted On May 3, 2013 at 12:54 pm

    I subscribed!

  19. 419
    Posted On May 3, 2013 at 12:54 pm

    Did Bonus # 1

  20. 420
    Posted On May 3, 2013 at 12:55 pm

    I liked your page and Le Creuset on facebook

  21. 421
    Judy
    Posted On May 3, 2013 at 12:55 pm

    I’m not sure what the most unusual ingredient I’ve ever cooked with is….but I’ve never met a veggie I didn’t like! :) judyfdelaney@gmail.com

  22. 422
    Posted On May 3, 2013 at 12:55 pm

    Did Bonus # 2 @poodle_power

  23. 423
    Posted On May 3, 2013 at 12:55 pm

    I tweeted about the giveaway :) and followed

  24. 424
    Posted On May 3, 2013 at 12:55 pm

    How gorgeous is that cake and the risotto? These are a lovely color. I will say that the strangest thing to enter my kitchen is durian, the really smelly spikey fruit from Asia. It smells like sweet rotting onions, but somehow I think it’s delicious :x

  25. 425
    Posted On May 3, 2013 at 12:56 pm

    Did Bonus # 3, already like both

  26. 426
    Posted On May 3, 2013 at 12:56 pm

    I bought some saffron! That’s the most unusual ingredient now in my kitchen. I bought it because of a recipe in Clean Eating Magazine.

  27. 427
    Dana
    Posted On May 3, 2013 at 12:58 pm

    nutritional yeast or Vegemite!

  28. 428
    Posted On May 3, 2013 at 12:59 pm

    I subscribed to the blog via email.

  29. 429
    Posted On May 3, 2013 at 1:04 pm

    This Croquette is TOO CUTE! The strangest thing I’ve ever had in my kitchen is chicken feet. My mom pawned them off on me when she heard I was making chicken stock!

    I also subscribed using e-mail, lindseyboubel@gmail.com
    I liked you and le creuset on fb.
    I followed you both on twitter and tweeted the giveaway.

    P.S. I love your blog!

  30. 430
    Cathy
    Posted On May 3, 2013 at 1:06 pm

    I have a yuzu-miso that I can only find in Japan that’s amazing …

    Thank you for the giveaway!

  31. 431
    Tina W.
    Posted On May 3, 2013 at 1:06 pm

    Would cave aged cheese qualify as weird?

  32. 432
    Tina W.
    Posted On May 3, 2013 at 1:06 pm

    I subscribe to your RSS feed.

  33. 433
    Tina W.
    Posted On May 3, 2013 at 1:07 pm

    I follow both on Twitter and I tweeted (witt0071).

  34. 434
    Leslie
    Posted On May 3, 2013 at 1:12 pm

    My father requested that I make my great grandmother’s plum puddung for Christmas. My husband was kind and took my shopping list to get the ingredients. When he asked the butcher to grind some beef suet, the man held up the fat and said,”this?” My husband was quite embarrassed, and there was no charge for what the man thought was garbage.

  35. 435
    Leslie
    Posted On May 3, 2013 at 1:13 pm

    I subscribe via email.

  36. 436
    Cristina
    Posted On May 3, 2013 at 1:16 pm

    Miso is about the only “unsual” ingredient that has made it into my kitchen so far.

  37. 437
    Posted On May 3, 2013 at 1:17 pm

    Gosh that is a tufie! Challots?:)

  38. 438
    Becky
    Posted On May 3, 2013 at 1:19 pm

    I am a subscriber to L&OO!!! The strangest ingredient that I have been using a lot of lately is flax seed….I absolutely love it! I can put it in just about anything!!!

  39. 439
    Grace
    Posted On May 3, 2013 at 1:19 pm

    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! :)

  40. 440
    Posted On May 3, 2013 at 1:19 pm

    Subscribed with email above to your fine newsletter!

  41. 441
    Lyric
    Posted On May 3, 2013 at 1:20 pm

    Hemp, hemp, hemp! I’ve started using hemp seed oil in all my salad dressings and enjoying toasted hemp hearts in my oatmeal. I also use a combination of hemp seed and coconut oils in my hair once a week as a deep conditioner, and my hair has never looked so good. Heck, I even give hemp seed oil to my dog as a skin and coat supplement. He loves it too, and his coat looks better than ever.

  42. 442
    Posted On May 3, 2013 at 1:21 pm

    Like you both on facebook via the name above:) xo

  43. 443
    Lyric
    Posted On May 3, 2013 at 1:22 pm

    My dog wanted to agree about the hemp seed oil – he woofed that it was terrrrrrrrific!

  44. 444
    Sara
    Posted On May 3, 2013 at 1:26 pm

    I think my most unusual thing has been dandelion flowers (breaded and fried). Not the best thing I’ve ever eaten, but better than I expected!

  45. 445
    Amanda
    Posted On May 3, 2013 at 1:26 pm

    Well, I guess it would depend on what I thought was unusual or my husband thought was unusual… The makings for homemade cheese, kale rabe, my mother’s fig preserves, any spice you could name… Not sure what would be most “unusual” :)

  46. 446
    Posted On May 3, 2013 at 1:33 pm

    The most unusual ingredient thus far is coconut oil!

  47. 447
    Katie D
    Posted On May 3, 2013 at 1:34 pm

    I’m from the midwest, so many things are unusual to me at first (and to my family when I tell them!), but I’d have to say the only one that really sticks out is when we bought chicken livers to add to bolognese. Probably not unusual to most, but definitely out of my comfort zone… and delicious!

  48. 448
    Katie D
    Posted On May 3, 2013 at 1:35 pm

    I subscribe via feedly!

  49. 449
    Katie D
    Posted On May 3, 2013 at 1:37 pm

    I like both you and Le Creuset on facebook!

  50. 450
    Posted On May 3, 2013 at 1:42 pm

    I don’t even know what kind of weird stuff has made it into my kitchen. I have a jar of grape leaves for the doulmas I’ve yet to make???

  51. 451
    Posted On May 3, 2013 at 1:42 pm

    I did all the twitter stuff! :)

  52. 452
    Jen P.
    Posted On May 3, 2013 at 1:42 pm

    I guess we don’t have anything too odd but we never seem to know what to do with pomegranates when we have them.

  53. 453
    Venetrise
    Posted On May 3, 2013 at 1:47 pm

    The most unusual ingredient for my household has to be Cardamom. Lately, I’ve seen it listed in few recipes. So I purchased some and I love the flavor notes it adds to my blueberry muffins and carrot cake.

  54. 454
    Venetrise
    Posted On May 3, 2013 at 1:48 pm

    I’m a subscriber of L&OO. :-)

  55. 455
    Venetrise
    Posted On May 3, 2013 at 1:49 pm

    I’ve liked you and LeCreuset on the FACEBOOK

  56. 456
    Tasha
    Posted On May 3, 2013 at 1:50 pm

    I was given mastic but I don’t really know what to do with it, so it just sits in my spice drawer unused.

  57. 457
    Rachel
    Posted On May 3, 2013 at 1:50 pm

    Galangal–been using it in place of regular ginger recently and am loving it!

  58. 458
    Posted On May 3, 2013 at 1:58 pm

    I know it’s not that strange of an ingredient, but I’ve been putting tahini in every single recipe lately. It just adds such a big flavor!

  59. 459
    Posted On May 3, 2013 at 1:59 pm

    Liked both on Facebook!

  60. 460
    Posted On May 3, 2013 at 2:01 pm

    Hmmmmm, not sure what you (or anyone else really) would consider an unusual ingredient, but something I use semi-regularly that a lot of people have never heard of would be Mahleb, which is a spice ground from the inside of the St. Lucie Cherry pit. It is used in Armenian String Cheese, breads, cookies, etc.

  61. 462
    Posted On May 3, 2013 at 2:04 pm

    I follow you both on Facebook

  62. 463
    Jennifer
    Posted On May 3, 2013 at 2:08 pm

    I remember it was an odd and flavorless weird fruit that hubs brought home from the grocery out of pure curiosity. Can’t remember the name, but we cut into it and it was a green with a jelly-ish consistency? Maybe we’ll remember its name and if so I’ll get back with you ;-)

  63. 464
    MaryB
    Posted On May 3, 2013 at 2:08 pm

    I guess dried shrimp is the most unusual thing I’ve used. I wasn’t familiar with using it before making some Asian food.

  64. 465
    MaryB
    Posted On May 3, 2013 at 2:09 pm

    I subscribe to Love and Olive Oil.

  65. 466
    Posted On May 3, 2013 at 2:09 pm

    Hm, my kitchen doesn’t get too crazy with ingredients. Maybe dried shrimp or uni? I’ve had a can of preserved cabbage I haven’t figured out what to do with for months. Haha.

  66. 467
    Posted On May 3, 2013 at 2:10 pm

    I like both pages on facebook. :)

  67. 468
    MaryB
    Posted On May 3, 2013 at 2:10 pm

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

  68. 469
    Jennifer
    Posted On May 3, 2013 at 2:11 pm

    I subscribed to the newsletter!

  69. 470
    Jennifer
    Posted On May 3, 2013 at 2:12 pm

    I tweeted!

  70. 471
    Caroline
    Posted On May 3, 2013 at 2:15 pm

    I love your website and being a grad student, I am always looking for versatile, easy cookware like the Flower Cocotte! Honestly, the weirdest thing I have in my pantry right now is a caramel Christmas Santa, but the oddest thing I cook with hulled hemp seeds. I subscribed to your letter too!

  71. 472
    Posted On May 3, 2013 at 2:17 pm

    I blogged about this cocotte last week – just randomly!! That I wanted it!!!

    Most unusual ingredient. I will go with a kombucha scoby. I have soooo many unusual ingredients, not to me, but I’m sure to others. lol

  72. 473
    Posted On May 3, 2013 at 2:17 pm

    I like you both on FB (and twitter, pinterest, etc)

  73. 474
    Lindsay
    Posted On May 3, 2013 at 2:18 pm

    Not as weird as some of the things in the comments, but I never thought I’d use cheese rinds, which I love to throw in soups.

  74. 475
    Jessica L
    Posted On May 3, 2013 at 2:20 pm

    Ingredient – starfruit

  75. 476
    Jessica L
    Posted On May 3, 2013 at 2:20 pm

    subscribed!

  76. 477
    Natalie G.
    Posted On May 3, 2013 at 2:24 pm

    I don’t really have anything unusual unfortunately- husband is a picky eater. So, let’s answer from his point of view: garlic! Ha!

  77. 478
    Natalie G.
    Posted On May 3, 2013 at 2:25 pm
  78. 479
    Natalie G.
    Posted On May 3, 2013 at 2:25 pm

    I like both Love & Olive Oil and LeCreuset® on Facebook- Natalie S G

  79. 480
    Rachael
    Posted On May 3, 2013 at 2:26 pm

    The most unusual thing currently in my kitchen is flax seeds. I’m allergic to fish, so gotta get those omega-3s somehow! I’m still figuring out how to use them…So far all I’ve done is add it to granola.

  80. 481
    Natalie G.
    Posted On May 3, 2013 at 2:26 pm

    I subscribed!

  81. 482
    Rachael
    Posted On May 3, 2013 at 2:26 pm

    I also subscribed to the newsletter!

  82. 483
    Posted On May 3, 2013 at 2:32 pm

    JUST bought fish sauce, which I haven’t had the chance to try yet. I want to make a Thai steak salad!

  83. 484
    Kim
    Posted On May 3, 2013 at 2:33 pm

    Amazing dried peppers I brought back from Mexico!

  84. 485
    Beth
    Posted On May 3, 2013 at 2:33 pm

    I love using okra or eggplant in dishes.

  85. 486
    Beth
    Posted On May 3, 2013 at 2:33 pm

    I get email updates.

  86. 487
    lisa
    Posted On May 3, 2013 at 2:34 pm

    This isn’t especially weird, but sriracha is new to us.

  87. 488
    Leslie
    Posted On May 3, 2013 at 2:35 pm

    Lavender sea salt. It was a gift from a friend and it is great sprinkled on goat cheese.

  88. 489
    Beth B
    Posted On May 3, 2013 at 2:36 pm

    Tofu. I’ve just started cooking with it and it’s delicious. I’ve prepared both extra firm and silken.

  89. 490
    Jaime G
    Posted On May 3, 2013 at 2:37 pm

    The most unusual ingredient so far for me is Rhubarb. I received this in my CSA box and crafted a DELICIOUS Rhubarb pie out of it!

  90. 491
    Jaime G
    Posted On May 3, 2013 at 2:38 pm

    I subscribe via feedly!

  91. 492
    Naomi Murray
    Posted On May 3, 2013 at 2:39 pm

    I haven’t cooked with a lot of strange things, but the strangest is the harissa paste I have right now.

  92. 493
    Jaime G
    Posted On May 3, 2013 at 2:40 pm

    Tweeted about the giveaway!

  93. 494
    Jaime G
    Posted On May 3, 2013 at 2:40 pm

    “Like” both on Facebook!

  94. 495
    Naomi Murray
    Posted On May 3, 2013 at 2:40 pm

    I’m already subscribed! :)

  95. 496
    Kari M
    Posted On May 3, 2013 at 2:46 pm

    Not so unusual but I have a tube of anchovy paste in my cupboard.

  96. 497
    Susanna
    Posted On May 3, 2013 at 2:48 pm

    While I haven’t used many unusual ingredients, a dish that I love to make that has an ingredient that you probably wouldn’t expect would be spinach and kale smoothies!

  97. 498
    Susanna
    Posted On May 3, 2013 at 2:49 pm

    I also just subscribed!

  98. 499
    kitty
    Posted On May 3, 2013 at 2:55 pm

    oyster sauce!

  99. 500
    Larissa Prusak
    Posted On May 3, 2013 at 3:05 pm

    Artichoke, last year I made my first dish with that vegetable.

    Larissa

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