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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.
I think the most unusual ingredient I have had in my kitchen is a brazilian palm oil that is frequently used in fish stews ( at least that’s what I’m told). The label is in Portugese and reads azeite de dende! The stew was delicious.
The most unusual item this year is a cherimoya from my CSA basket.. This lovely fruit looks like something right out of the stone age, but tastes like a combination of creamy coconut and mango. Delicious!
kefir grains
I’m not really into unusual ingredients, but I have had to use green “lemons” while living in Taiwan. We also grow our own lilikoi (passion fruit).
Followed both on Twitter, tweeted @rissasaves.
Liked both on Facebook.
I subscribed.
Chia seeds are my newest out of the ordinary addition.
Probably shrimp cause i never thought i would have to cook something up with it.
I subscribed to the monthly newsletter
I liked both on facebook
chia seeds. Love them in smoothies.
Saffron is the most unusual spice I’ve used in my pre gluten free cooking. But it was wonderful! I’m learning to eat gluten-free, so I’m trying new things all the time.
I like star fruit, and have eaten squirrel (although, not knowingly).
I tweeted about the giveaway.
I liked both on facebook.
I follow both on twitter (Mommaswope)
Liked both on Facebook! (Florence Chia)
I followed via twitter and tweeted! Daffodil_Garden
Cinchalok! It’s a kind of fermented shrimp paste used in South East Asia!
I subscribe via email!
I like both Love & Olive Oil and Le Creuset on Facebook.
I tweeted ~ https://twitter.com/The_Sugar_Queen/status/330708146752466944
I’ve subscribed to your newsletter with momladyof4 [at] gmail [dot] com (different from the one I used to make these comments – sorry).
Probably the strangest things we have in our kitchen right now is Blood Orange Balsamic Syrup and Agave Nectar.
I wouldn’t call it an unusual ingredient, but it is one that is difficult to find for me (at least in my area) and one I don’t use often, and that is plum preserves, that use to make a basting sauce for ham.
Farro!
Hmmm…. I’d have to say venison. We’d never tried it before and a friend gave it to us to try. It was surprisingly delicious!
The most unusual ingredient to make its way into my kitchen would be peach wine. It made a very good sauce for scallops.
Nutritional Yeast – I have grown to love this!! Mix it with tahini or even sprinkle it on popcorn – yum!
I find myself using pomegranate molasses quite a bit recently, as well as rosewater. And Szechuan peppercorns can make boring things like popcorn much more interesting.
Not strange but beets were unusual for me
Brown rice flour!
Subscribed :)
Facebook following…
I’m already a subscriber!
The strangest thing I can think of right now is chicken feet! I use them when making chicken broth.
And I like both Le Cruset and Love and Olive Oil on Facebook! And in real life…
I subscribe by email and feedly :-)
Wild partridge. Or wild anything my boyfriend hunts. The freezer is a bit unnerving.
I just got some orange flower water! cant wait to try it!
Nutritional yeast. I’m still tryin to figure out all the ways to use it.
I would have to say the lavender buds that I will be making jelly to give as gifts for my next tea.
I love trying new things so I often have strange things around (when my poor college budget can afford it!)
Anyway, I don’t actually know how “weird” this is, but I’ve only ever had one recipe that used Summer Savory. It’s a spice and my mom and I make this delicious recipe called Savory Eggs for special holidays.
My friends and I are suckers to trying strange candies from around the world we find at the international store I grew up near too.
I liked you both on facebook!
Kamut flour! Kim Boyce’s good to the grain has me experimenting with all sorts of flour, and kamut is the one I have to order from the internet :-)
I guess it’s not that weird- but seaweed :)
An abundance of fresh ginger root as I have started fresh organic juicing every morning.
I think it might be rose petals!
I used to pick out an unusual fruit each time I went to the grocery store with my friends in school, which was a lot ;-) Some of the weirder ones were prickly pear (which is actually quite prickly, I should have known. It ended up being quite painful for me, ha), starfruit, and horned melon. The texture of the latter was just no good for me! Too slimy :)