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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Brown rice protein powder. I bought it for healthy eating, but wow, it’s terrible. I can only bring myself to use it on serious health kicks. It will probably live in infamy in my kitchen forever because I’ll never finish the stuff. I’m not even sure we can classify it as food unless we subcategorize it under “rabbit food”.
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The most unusual ingredient so far has been fresh almonds.
I always keep a supply of dark crystalized ginger, sometimes used as a garnish on things but often just for snacking on. I buy so much of it that the guy at my local spice store recognizes me.
I just bought a ton of Fiddleheads, which is kind of weird. I made Fiddlehead soup. But actually the weirdest thing in my kitchen is probably truffle oil. I’m so budget-conscious that it seems out of place amid my no-name $1 spices and such.
My grandmother lives in Germany, and when she comes and visit’s she always brings me German Chocolate. I love chocolate from Germany! I bake with it and everything turns our super delicious! :)
goat meat! my friend and I cooked a goat meat stew, a recipe that we found from the Dutch Antilles.
Well, I don’t find anything in my kitchen unusual because I use everything regularly! But some people would probably find chia/hemp seeds, millet, miso, tempeh, or sprouted grains a bit unusual.
Hmm…I guess chia seeds are the most unusual ingredient that comes to mind. I’ve been having them in homemade granola, but all I can think of is a Chia Pet!
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The most unusual ingredient so far for me is lavender. I tried to make lavender ice cream, which was a huge fail. Tasted like perfume. That’s about as exotic as I’ve gotten! Both of your recipes sounds so good. I’ve never had starfruit. I need to add it to my list!
A mint rosemary sauce for leg of lamb it was definately different.
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Thanks for the giveaway; this looks like such a fun product and so bright and cheery for my drab, stuck in the 1960s kitchen.
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We’ve been using more ricotta in ways we never did before. And I’m liking it!
I’d say a Cornish Hen. Not that crazy but it was still fun!
I never really cook with many unusual ingredients, but I guess the most exotic ingredient I have used is black truffle.
Gluten free flours for what turned out to be delicious, winning recipe!
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Not that unusual… but I have been cooking/cocktailing with meyer lemons for the past few years. I had never heard of them and now during meyer lemon season, they make their way into almost everything from iced tea to pasta to custard.
I put edible flowers in a salad. made it nice a colorful
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Hmm. Weird ingredient. Nothing I cook with seems too “out there,” but we received kohlrabi in our CSA share last year, and I had no idea what to do with it. :) (I ended up roasting it. Seemed to be the best bet… and it was great!)
That risotto looks delicious!
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Unusual, hmmmm… compared to the others, it’s pretty boring, but I made a BBQ sauce with black tea last night!
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The most unusual ingredient in my kitchen… Hmmm maybe Cheetos, which I used to coat chicken with once. Or dried papaya in granola bars.
I have also used edible flowers in a salad recipe, which was pretty unusual for me.
Hard to pick one thing… Between the vegan “scallops” in the freezer, rejuvalac in the fridge, and asafoteda hing in the cabinet, my kitchen is full of rather unusual ingredients.
I don’t really cook with unusual ingredients so for me the most exotic was fish oil.
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Purple or Thai basil-have enjoyed making my own Thai/Chinese food.
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Rica-Rica, a plant from the Atacama desert :)
Definitely prickly pears :)
Most unusual ingredient is milk powder!