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?
Let us know what you think!
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Sponsored by Le Creuset®. All opinions written are purely my own.
I would have to say black rice. I love the earthy and nutty flavor that it brings to my dishes.
Durian- a stinky smelly fruit….People love it- I DO NOT!
Frozen Guanabana or soursop, a fruit from Central and South America. I tried it in a shake when traveling for business in Miami. Que deliciosa! I found guanabana frozen at my local international grocer, so I could rereate the treat at home. Yum!
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Betsy
I practically have a chemistry set in my kitchen – I’m having an awesome time playing around with molecular gastronomy! I guess that qualifies as weird :)
A desert mouse that eats off one type of cacti in Mexico.. It’s considered a special food to the native people of that area.
Saffron…that I bought while in Morocco.
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My most unusual thing that hit my kitchen would be hand painted chocolate bars from “Flying Noir” and Finadene & Dinanche sauce from Everything Guam. I could also add Farro from Tuscany.
The most unusual ingredient would have to beeee….cactus!
most unusual ingredient? I think it might be my black rice. I could say chia seeds and hemp seeds but I feel like a lot of people have them nowadays. :)
Black radishes! Sort of foreboding in appearance, but really really sharp and delicious!
Squid!
And I already like both on Facebook!
I just bought Cooks Charcoal Seasoning from my local Savory Spice Shop. It’s smoky and salty and completely black– very cool!
I subscribe!
Follow on Facebook and Twitter. And I just got my copy of Breakfast for Dinner. Love it! Keep up the great work!
I struggled to come up with something unusual – seems like lots of us regularly use things that others would find unusual, but are just part of our regular rotation. So, I’d probably have to say fun Latin American tropical fruits (often in frozen pulp form – maracuya, mora, naranjilla…) or interesting spices.
I don’t think this is very unusual, but I love using spaghetti squash as much as possible.
Celery Root – Made a great soup!
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I follow you both on Facebook.
I subscribe to Love and Oil.
I follow both you and le creuset on FB
I would say Chia seeds. The first time I bought them I had a hard time explaining to my husband that yes, they are the same things tfrom chia pets.
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I tweeted and followed!
I used a chayote squash in a bean, corn, and lime salad… tastes like a crazy cross between a cucumber and an apple, but delicious!
I subscribed!
Liked you both on Facebook!
considering I am a vegetarian, duck fat! But I love cooking veggies in it.
I followed and tweeted @nkathleena
I’m already a subscriber!
What is the most unusual ingredient that has made its way into your kitchen: blood oranges and kumquats!
Moose meat. Ick. But it was there! Thank you!
and I’m a subscriber!
soy flour!
love all your recipes.
I have been following you for about a year.
Anchovies.. I hide them in lots of recipes
Would love to win the Le Creuset , they are my favorites
Andd liked you guys on Facebook!
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Durian! Definitely! Very very interesting flavor…
Definitely chia seeds.
Cilantro – never even heard of it until a few years ago and now it’s a staple in my kitchen – even growing it in my herb garden.
Lavender Flowers. Made my first lavender creme brulee for Easter and Lavender truffles for my niece’s christening. Surprised myself with the outcome of both. Subscribed
This might not be unusual to some… but one time I cooked with leeks! They were delicious, and now I’m reminding myself that I need to cook with them again :)
I liked your Facebook page a long time ago and just now liked Le Creuset’s! :)
dear lindsay and taylor
OMG i so love this cocotte! the flower shape is to die for! please make me win, haha :D
the most unexpected ingredient that made it into my kitchen is probably dandelion buds! i collected them on a field a few weeks back. i roasted them and added them to a plateful of linguini together with a dollop of ramsons paste. so good!
i already followed you on twitter, so that was redundant. but i started following lecreuset, also. and tweeted your tweet (although i don’t want anybody else to win, harrharr…).
happy weekend
scarlett
I already subscribe to both your new post updates and your monthly newsletter. :)