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.
Did you make this recipe?
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Sponsored by Le Creuset®. All opinions written are purely my own.
I think the most unusual ingredient that has entered my kitchen is kohlrabi. It came direct from the farm (yay CSA) and I had no idea what it was. When I finally found it online, it was described as looking like Sputnik. Pretty accurate, actually!
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I’m trying to branch out with new ingredients! I’ll skim the comments for suggestions :) My CSA membership has definitely helped introduce me to new and unique vegetables I wouldn’t normally purchase at the grocery store!
I have cooked beef tongue. If you can get past the thought of it (and the look of it!), it’s actually pretty good. Never have eaten or cooked anything with starfruit ~ that little cake is adorable and looks yummy! Thanks
The most unusual ingredient I’ve used recently is goat meat… to make some festive Cinco de Mayo tacos. You can see the recipe here: http://cookingthestrip.com/2013/05/02/tacos-de-cabra/
The most unusual ingredient I’ve used? that’s a hard one.. I’ve been cooking and baking for a long time. Recently I’ve been using rose petals.. I’m all about chocolate.. I love this Flower cocotte, and I think it will be perfect to bake a chocolate cake… I follow your blog.. love it!
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I don’t have much hope of winning your giveaway, but let’s give it a try…
the most unusual ingredient – gosh, it’s hard to answer. Id’ say fermented soy beans….
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I just bought Kaniwa the other day and had it for dinner. I’ve heard about it for months. Little baby quinoa. So cute.
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Fish sauce when making Thai!
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Bone marrow is definitely the most interesting ingredient I have had in my kitchen!
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Canned jackfruit!
Liked, followed, tweeted!
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I’m just getting started trying to be adventurous. A jicama made it’s way into my kitchen, but I’m afraid I never used it. Just stared at it on the counter for weeks and feel good about myself for buying it.
I already follow Love &Olive Oil (& love it!)
Last year my father in law and I shot a wild turkey that was in his backyard. We ended up eating that for dinner! My wife and mother in law were a little sketchy on eating it…but it turned our fantastic!
fennel seed (can’t say i like it either! & garam masala (excited to try it for the first time next week!)
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I use pistachio paste (home made)
Kohlrabi!
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I follow Le Creuset and tweeted about the giveaway!
I follow you both on Twitter and tweeted about this awesome giveaway.
I follow you on twitter!
This is definitely not unusual, but I have a new found addiction for coconut oil.
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Maybe not an unusual ingredient for others but cherokee purple tomatoes have been making their way into some of my savory dishes. Yum!
I think the most unusual item I have used was bags of Swedish Fish that I melted down and incorporated into a frosting for last years Great Food Blogger Cookie Swap.
The next time I make it I plan on making a white cake with Swedish Fish buttercream frosting.
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I “liked” you and LeCrueset on Facebook.
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Oh gosh, there have been all sorts of strange ingredients and now I can’t think of anything more exciting than rennet tablets!
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Not really strange, but it was our first time making fava beans this week!
Nasturtium is the most unusual ingredient I’ve used recently.
When I lived in my sorority house, I always got the weirdest looks when I’d add chia seeds to my oatmeal and yogurt!
I am such an eclectic cook, I don’t know what is unusual anymore. Sticky rice from Thailand is a staple in my home (cooked in the ubiquitous sticky rice basket)… I add rosewater and/ or orange water to my Moroccan tagine, use tamarind to sweeten curries, melt oaxaca cheese on my Latin burgers (Ingrid Hoffmann)… I also find unusual uses for more typical ingredients… Ground coffee in a beef rub, anyone?
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