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.
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Sponsored by Le Creuset®. All opinions written are purely my own.
The most unusual ingredient I’ve had in my kitchen is jicama.
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It may not seem that unusual but it was for me…using dried lavender. Never heard of it!
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My husband’s from Ireland, so we tend to have many Irish foods in the house!
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I think the strangest ingredient in my kitchen now is tamarind paste. I like the depth of it better than a lemon or a mango or even vinegar!
I have dried edible dried lavender in my cupboard for scones and shortbread.
Who ever thought we’d be eating chia seeds way back when the chia pets first came out?
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Not that unusual probably for a real seasoned foodie but I was a bit stymied the first time I encountered a fiddle head fern. I didn’t know what to do with them and the taste is very unusual.
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I don’t think I have branched out to any unusual ingredients yet, but I am looking forward to it!
Nasturtium seed pods! You can pickle them and make pseudo capers…
Cheerios…as baking flour!
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The most unusual ingredient in my kitchen is powdered milk. It’s only unusual because I never thought I would have a need for it but it helps increase the protein and consistency of my homemade yogurt and some homemade bread recipes.
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I am not as adventurous I guess, but I guess edible flowers ;)
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I want one! So cute! I guess I would say lavender which isn’t that adventurous, lol.
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I guess fish sauce. I use it for pad thai!
Cumin!!
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Cilantro has been my most unusual ingredient.
Spices like dukkah and zaatar from the spice market in Dubai!
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Camas root. And I love it!
I’m not a super adventurous cooker, but I have used new mexican dried chiles and chiles de arbol a few times. . .
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This beautiful pot says Spring!
We get a regular rotation of unusual ingredients with our CSA, but of unusual staples, I’d say Japanese pickles (eggplant, daikon, cucumber…). I love them with rice/in rice balls.
Dehydrated mushrooms
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The most unusaly thing in my kitchen is a glass bottle of Arby’s sauce that is older than I am. I would never cook with it, but I keep it around to show off.
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I don’t think I cook with unusual ingredients. I like trying new things, but not too wild. ????