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?
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Sponsored by Le Creuset®. All opinions written are purely my own.
Banana leaves for stuffing with delicious veggies and grilling!
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!
i liked you and le creuset on facebook!
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.
I’m thinking lye would be the most unusual thing in my kitchen. I had every intention of making soft pretzels!
The most unusual ingredient in my kitchen is Black vinegar.
Hearts of Palm for salads. Can’t live without after discovering them!! So good.
I would say vanilla bean. I needed it for a recipe and actually went and bought them instead of substituting vanilla extract.
I already subscribe
My most unusual ingredients I have used in my kitchen would be rabbit, my husband use to sell them.
The most unusual would be edible flowers
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.
Mastic
I have pollen in my kitchen right now. It was a food gift. No idea what to do with it.
I also subscribe via jessicapuccio @ hotmail dot com. Yay!!
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!
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!
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!!
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I follow you both on Twitter and tweeted the giveaway
I already subscribe by email…[email protected] !
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!
What is the most unusual ingredient that has made its way into your kitchen?
fiddle heads
I am a subscriber and…
What is the most unusual ingredient that has made its way into your kitchen?
ramps
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!
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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!
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I don’t know…black garlic or smoked sea salt…
I like you and Le Creuset on Facebook.
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I follow you and Le Creuset on Twitter and Tweeted: https://twitter.com/Dinky_Diner/status/330359578304860160
a cherimoya fruit!
What is the most unusual ingredient that has made its way into your kitchen?
pansies
I’m a subscriber.
I haven’t cooked with that many unusual ingredients as my house is full of picky eaters, but I’d probably say edible flowers.
Right now – adzuki beans
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!
What is the most unusual ingredient that has made its way into your kitchen?
Lavender
I like le creuset and your page love&olive oil on facebook for the bonus entry :) (I liked you both before the giveaway ;)
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?
Kangaroo meat– but it wasn’t in a Le Crueset!
Since it is now spring, probably lavender — in drinks, ice cream, baking!
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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!
I don’t think that many unusual things come into my kitchen! I really can’t think of anything!
The most unusual ingredient in my kitchen is probably harissa.
Quinoa
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.