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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.
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I adore mushrooms, so my unusual item was lobster mushrooms, which grow locally. I made them with a cream sauce &served it over fresh pasta. My Dad loved it.
hmmm… i don’t use too many “unusual” ingredients. maybe my grandmother’s starter for sourdough bread? it’s been “alive” for something like 50 years!
The Most unusual ingregiant that has made it’s way into my kitchen is:
Lavender!
My dad recently gave me a jar of pickled bamboo… still trying to figure out what to do with it!
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Hmm…I don’t cook with unusual ingredients often. I think edible flowers is the most unusual thing I’ve bought/cooked with.
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there are so many, but my favorite is probably dark chocolate balsamic vinegar. or roasted butternut squash oil. hmm…
I have a jar of sorghum in my cupboard right now and have no idea how to use it!!
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I follow you both on Twitter and have Tweeted :-)
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A year and a half ago, I had never heard of Coconut Oil. Now I buy the big tub at Costco and we use it for a ton of stuff! Baking, hot-air-popped popcorn topping, frying eggs/meat/etc… as well as skin moisturizer, hair conditioner, etc.
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I don’t cook with unusual foods, I guess crawfish would have to be the most unusual. [email protected]
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Coconut aminos, I know sounds weird. But soy sauce just became so uncool next to this guy.
I follow both sites on Facebook!
I tweeted!
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I just recently purchased root beer extract to make cookies. I didn’t even know such a thing existed until I saw it on someone’s blog. The cookies were delicious!
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I never thought I’d buy anything labeled “fish heads,” but the extra bits of fish from my favorite seafood shop were perfect additions to my homemade seafood broth, which made an excellent bisque!
I follow you and Le Creuset on Twitter and I tweeted about the giveaway – my twitter name is _JustCrystal_
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The most unusual ingredient I have used recently is lavender !
Anchovy paste has become a regularly used ingredient in my kitchen! It was scary to use at first but now I use it all the time…such an easy way to add flavor to homemade dressings, etc.
Subscribed!
Not that unusual for the season, but the rarely had baby garlic is going strong in the fridge right now.
Mizuna – it is a Japanese green. I use like arugula it in salads
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my former CSA was very into cape gooseberries. now they’re everywhere (often sold as goldenberries) but at the time I was baffled, though charmed by how pretty they were.
I’m just now starting to get into the quinoa fad. Other than that, I don’t use many crazy ingredients in my cooking.
Most unusual ingredient? Probably ground cherry (aka cape gooseberries) jam that I picked up at a market recently! I often add jam in the baked oatmeal recipe I use–so good!
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Prune and plum jars of baby food. I have a crazy-moist cake recipe that requires a jar of each. It’s extra odd, because I don’t have children! :)
Dandelions, once before.