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 guess I would say bluefish was the most unusual ingredient that made its way into the kitchen.
Chia seeds! They aren’t super exotic but I’ve started adding them to water, granola bars, cakes and pudding. I love them! :)
Strangest ingredient? Too many! For real though, chia seeds, hemp seeds, peri-peri sauce, and persimmons are just a few of the weird things I use in my kitchen.
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For me, the most unusual ingredient is quinoa. I’ve never cooked with it before, but I will be learning how.
The most unusual ingredient I have in my kitchen is nutritional yeast – which wouldn’t be too unusual if I was vegetarian or vegan but I eat everything :)
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Love to use grated frozen lemon on food.
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I don’t think I use anything unusual. I like hot smoked paprika.
I am already a Facebook fan! (Henrietta Newman)
I already follow both on twitter (@ahensnest) and I tweeted https://twitter.com/ahensnest/status/331825344036352000
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I can’t think of anything really weird that I use, though last month I did buy a tube of minced ginger because I can never seem to use the fresh up before it goes bad!
The most unusual at this time is cordi chi ..s mushroom immune booster..I can put in smoothies…
The most unusual item has been lavender and lemon grass. i love lemon grass in Thai foods!
This might not be unusual to some, but I found purple sweet potato just the other day and had to use it! Loved the taste and the bright purple color!
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I subscribe, and LOVE it!
I would say the most unusual things in my kitchen are all the Turkish jams, candies and spices my daughter brought home from Ankara last year. They are all strange and delicious! I love this cocotte, I don’t think I’d ever put it away.
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I have never cooked with kimchi before, but I just bought some at trader joes and its waiting in my fridge.
I think tempeh is my most unusual item. After a visit to a restaurant I tried it. Canysay as I will keep it around
Epazote. This was always considered a weed at my house, until my friends from Mexico taught me to use this in various dishes….especially bean dishes and stuffed fish dishes. Great flavor.
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And, I liked both Love and Olive Oil and Le Creuset on FB.
I really would love to win this as a Mother’s Day gift for me!
I just tweeted and am following both Love and Olive Oil and Le Creuset on Twitter.
I am already a subscriber and I love this Le Creuset piece!
The most unusual thing I have had in my kitchen lately has been teff flour. I have been tring to branch out on GF grains.
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Cardamom, I put it everywhere in cakes, ice creams, rice and etc….
most unusual ingredient in my kitchen right now – maybe gochujang
This dish is amazing… and I really want to get the knack of baked risotto!
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I would have to say it’s Soyrizo (meatless chorizo). It really does taste great and for a fraction of the calories and fat of the real thing.
Rose water is one ingredient I bought for a frosting recipe, then had trouble finding other uses!
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I’ve used wine-infused sea salt. Never would’ve thought to combine the two, but it was quite good.
Not to many weird ingredients in my kitchen not very adventurous eater.
Marigold leaves! First tasted them at L’Auberge Provencale in Virginia. They were scattered on a cheese app plate, I tasted it with the cheese and it had such an unusual flavor that I asked the waiter what the sprig was. He said it was marigold leaves from the garden. So, I make sure to plant them in my garden for their culinary use as well as a deterrent to moles and aphids.