While we all love a nice dinner out, what if we could try our hand at recreating some of our restaurant favorites at home? For Valentine’s Day, we asked top local chefs what recipes they would share for us and why. From a colorful salad to delicious desserts and everything in between, here are their recipe suggestions for the ultimate Valentine’s Day at home.

Nutella Flan

CHEF FRANCES MEDINA, SURF CANTINA, WESTERLY, RI

"My mother used to make flan when I was a child, and it was always my favorite dessert. Although this is not my mother's recipe, it is one that I created and definitely can compete with my mothers. Anyone that knows me, knows that Nutella is my all-time favorite indulgence, so naturally I have incorporated it into my favorite dessert. Flan can often be intimidating to make, but this recipe is easy and approachable for any home chef." - Chef Frances Medina

INGREDIENTS

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[naviga:li]1 1/2 cups of sugar[/naviga:li]

[naviga:li]1/4 cup of water[/naviga:li]

[naviga:li]5 eggs[/naviga:li]

[naviga:li]1-13.5oz. can of coconut milk[/naviga:li]

[naviga:li]1-14oz. can of condensed milk[/naviga:li]

[naviga:li]1 ½ cups of heavy cream[/naviga:li]

[naviga:li]2 tablespoons vanilla extract[/naviga:li]

[naviga:li]½ cup of Nutella[/naviga:li]

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DIRECTIONS

Combine sugar and water, melt until a dark caramel forms. Be careful not to burn the sugar. Pour melted sugar into a deep flan pan and move around to coat the bottom and edges.

Blend all other ingredients and pour into flan pan over hardened sugar base. Place flan pan in a shallow water bath, with water coming halfway up the flan pan.

Lightly cover flan with a foil tent.

Cook at 350° (if using convection oven, fan on low) for 1 hour. After 1 hour remove foil tent and cook 20 minutes more. You are cooking the flan for a total of 1 hour and 20 minutes.

Immediately place in refrigerator overnight. Serve with crushed and toasted peanuts and a drizzle of Nutella.

Oyster Club’s Oyster Rockefeller

OWNER DAN MEISER, OYSTER CLUB, MYSTIC, CT

"Obviously oysters are near and dear to us at Oyster Club and the Greater Mystic area. They're also a festive treat, and outside of fresh shucked and raw, this is one of my favorite preparations and something I make for my family on special occasions and holidays. Use the freshest local oysters you can find, make your own breadcrumbs, and wilt down great local spinach and the dish will be a hit!" - Owner Dan Meiser

INGREDIENTS

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[naviga:li]12 fat local oysters[/naviga:li]

[naviga:li]1/2 lb. of spinach[/naviga:li]

[naviga:li]2 tablespoon each of shallot and garlic[/naviga:li]

[naviga:li]1 tablespoon butter[/naviga:li]

[naviga:li]1 cup of cream[/naviga:li]

[naviga:li]Salt to taste[/naviga:li]

[naviga:li]Buttery breadcrumbs (Dried sourdough toasted in butter)[/naviga:li]

[naviga:li]Grated cheese (For the cheese its Mystic Cheese Co.’s finback that we mix 80/20 with dried jalapeno finely chopped.) Grated Parmesan is great too.[/naviga:li]

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DIRECTIONS

In saucepan, soften the shallot and garlic in the butter over medium heat. Add spinach until it begins to cook down, add cream. Cook this slowly until cream reduces and the spinach thickens to desired consistency. Season with salt, pepper, and a splash of Pernod (not necessary but a nice touch). Let cool and put aside.

When ready to serve, shuck your oysters, and place on baking sheet. Turn your oven on broil or 425 degrees if you don’t have broiler.

Generously spoon the spinach mixture over each oyster, then sprinkle with cheese and breadcrumbs.

Place under broiler until cheese is bubbly golden brown. It’s fine if the oyster is just warmed through and not fully cooked.

Créme Brûlée Custard

PASTRY CHEF ADAM YOUNG, SIFT BAKE SHOP, MYSTIC, CT

"I chose this because of its classic versatility. It's a dessert you can dress up or dress down, yet traditional in nature and simply delicious." - Pastry Chef Adam Young

INGREDIENTS

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[naviga:li]1 split vanilla bean[/naviga:li]

[naviga:li]48 oz heavy cream[/naviga:li]

[naviga:li]24 oz whole milk[/naviga:li]

[naviga:li]36 oz sweetened condensed milk[/naviga:li]

[naviga:li]12 egg yolks[/naviga:li]

[naviga:li]10 eggs[/naviga:li]

[naviga:li]7.09 oz sugar[/naviga:li]

[naviga:li]1/2 teaspoon salt[/naviga:li]

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DIRECTIONS

In a large stainless steel sauce pot, scald the vanilla, milk, and heavy cream. Remove from the heat and whisk in sweetened condensed milk. In a separate mixing bowl whisk together yolks, eggs, sugar, and salt. Slowly temper the hot dairy into the egg mixture while shaking vigorously. Strain the mixture through a fine mesh sieve to remove any impurities and the vanilla pod. Pour custard into a quarter sheet tray and gently set the sheet try into a larger pan with a shallow water path. Cover the entire vessel tightly with aluminum foil to create a moist chamber for the custard to bake in. Bake at 325 degrees for 30-35 minutes. Remove the foil to ensure the center of the sheet tray is set firm. Remove the quarter sheet tray from the water bath and chill in the refrigerator overnight. The following day, remove from the refrigerator, invert the firm custard out of the sheet tray and onto a cutting board. Slice into battens approximately 8” long by 1” wide. Cascade a small amount of granulated sugar on top of the custard bar and lightly torch on top of the car until sugar is torched and lightly brittle. Carefully transfer the finished creme brûlée onto desired serving vessel.

Chocolate Mousse

CHEF MAYA HAYES, OCEAN HOUSE, WATCH HILL, RI

"This is an easy recipe that is elegant, enjoyable, and looks special. It's also based on ingredients that many already have in the pantries at home." - Chef Maya Hayes

INGREDIENTS

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[naviga:li]½ cup cream[/naviga:li]

[naviga:li]2 cups chocolate[/naviga:li]

[naviga:li]3 egg yolks, pasteurized[/naviga:li]

[naviga:li]1/3 cups powdered sugar[/naviga:li]

[naviga:li]2 cups cream[/naviga:li]

[naviga:li]Chantilly Cream[/naviga:li]

[naviga:li]1 cup cream[/naviga:li]

[naviga:li]1/3 cup powdered sugar[/naviga:li]

[naviga:li]To taste vanilla[/naviga:li]

[naviga:li]Raspberries[/naviga:li]

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DIRECTIONS

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[naviga:li]Scald first cream and pour it over the chocolate. Stir together to make a ganache.[/naviga:li]

[naviga:li]Whip egg yolks with powdered sugar on the mixer until ribbon stage and fold into chocolate ganache.[/naviga:li]

[naviga:li]Whip second cream to medium peaks and fold all together.[/naviga:li]

[naviga:li]Whip cream, powdered sugar, and vanilla until stiff peak to make Chantilly cream.[/naviga:li]

[naviga:li]Layer chocolate mousse and Chantilly cream in a glass.[/naviga:li]

[naviga:li]Decorate with raspberries and chocolate décor.[/naviga:li]

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Bacon Wrapped Shrimp with Winter Citrus, Candied Beets, Winter Greens, Zhoug Sauce

EXECUTIVE CHEF OLIVIA FORMICA, FLANDERS FISH MARKET & RESTAURANT, EAST LYME, CT

"I chose to highlight this dish for a Valentine's meal for many reasons. The first being that the colors are wonderfully representative of the season of love. Also, because it balances both richness and bright flavors, contains contrasting temperatures and textures, and is very quick and manageable for the chef at home. It is unique and features seasonal produce and a sense of surf and turf for all palettes to enjoy." - Executive Chef Olivia Formica

INGREDIENTS (feeds 4)

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[naviga:li]1 cup zhoug sauce (recipe follows)[/naviga:li]

[naviga:li]20 16-20 ct gulf shrimp, peeled, deveined, tails on[/naviga:li]

[naviga:li]10 slices bacon, cut in half[/naviga:li]

[naviga:li]2 fl oz extra virgin olive oil[/naviga:li]

[naviga:li]2 large grapefruit, segments only[/naviga:li]

[naviga:li]1 large pomelo, segments only[/naviga:li]

[naviga:li]4 large beets, cooked, peeled, & sliced[/naviga:li]

[naviga:li]1/4 cup honey[/naviga:li]

[naviga:li]1/4 cup maple syrup[/naviga:li]

[naviga:li]4-5 ounces baby arugula[/naviga:li]

[naviga:li]1/2 cup pistachios, chopped[/naviga:li]

[naviga:li]4 oz goat cheese, crumbled[/naviga:li]

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Zhoug sauce:

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[naviga:li]1 bunch cilantro, trim stems slightly[/naviga:li]

[naviga:li]4 cloves garlic[/naviga:li]

[naviga:li]4 jalapenos, seeds removed[/naviga:li]

[naviga:li]1 teaspoon crushed red pepper[/naviga:li]

[naviga:li]Juice and zest of 1 lime[/naviga:li]

[naviga:li]1 tablespoon ground cumin[/naviga:li]

[naviga:li]1 tablespoon ground cardamom[/naviga:li]

[naviga:li]1/4 cup maple syrup[/naviga:li]

[naviga:li]1/4 cup sour cream[/naviga:li]

[naviga:li]Salt and freshly cracked pepper to taste[/naviga:li]

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DIRECTIONS

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[naviga:li]Preheat oven to 425.[/naviga:li]

[naviga:li]Make zhoug sauce, combine all ingredients in a food processor and process until combined well, set aside.[/naviga:li]

[naviga:li]Wrap the shrimp with bacon and set aside.[/naviga:li]

[naviga:li]Combine honey & maple syrup - lay beets in a 9x9 baking dish, pour honey and maple syrup over and bake for 10 minutes.[/naviga:li]

[naviga:li]While beets are in the oven, begin plating.[/naviga:li]

[naviga:li]Warm your zhoug sauce slightly over low heat.[/naviga:li]

[naviga:li]Toss arugula with 1/2 the sauce and place in the middle of the plate, lay your citrus against arugula, top with pistachios and goat cheese.[/naviga:li]

[naviga:li]Over medium-high heat, add olive oil to a large sauté pan and sear both sides of shrimp until bacon is crisp.[/naviga:li]

[naviga:li]Remove beets from the oven and place on a plate next to arugula, topping with finished shrimp.[/naviga:li]

[naviga:li]Drizzle remaining zhoug sauce over each dish & enjoy![/naviga:li]

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Maple & Mustard Cured Salmon with Lentil Ragout, Sauteed Kale, Whole Grain Mustard Butter Sauce

EXECUTIVE CHEF JEFFREY RENKL, FRESH SALT, OLD SAYBROOK, CT

"Since my time working in a French bistro in New York City, I have always loved the combination of salmon and lentils. The French green lentils tend to hold their form better than the standard lentils and combined with the root vegetables and herbs they create a sweet, earthy, and healthy accompaniment that works well this time of year." - Executive Chef Jeffrey Renkl

INGREDIENTS (serves 6)

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[naviga:li]6 filets salmon, 6 ounces each[/naviga:li]

[naviga:li]4 tablespoons maple syrup[/naviga:li]

[naviga:li]4 tablespoon brown sugar[/naviga:li]

[naviga:li]4 tablespoons Dijon mustard[/naviga:li]

[naviga:li]½ teaspoon salt[/naviga:li]

[naviga:li]Teflon or non-stick pan works best![/naviga:li]

[naviga:li]1 cup French green lentils (available in specialty shops), rinsed[/naviga:li]

[naviga:li]2 medium carrots[/naviga:li]

[naviga:li]2 small parsnips[/naviga:li]

[naviga:li]1 Spanish onion[/naviga:li]

[naviga:li]4 stalks celery[/naviga:li]

[naviga:li]4 sprigs thyme, chopped[/naviga:li]

[naviga:li]1 sprig sage, chopped[/naviga:li]

[naviga:li]2 sprigs rosemary, chopped[/naviga:li]

[naviga:li]4 tablespoons olive oil[/naviga:li]

[naviga:li]6 cloves garlic (4 for lentils, 2 for kale)[/naviga:li]

[naviga:li]2 cups vegetable stock, chicken stock, or water[/naviga:li]

[naviga:li]1 teaspoon salt* (adjust with more if necessary)[/naviga:li]

[naviga:li]2 bunches kale[/naviga:li]

[naviga:li]1 cup dry white wine[/naviga:li]

[naviga:li]Juice of 1 lemon[/naviga:li]

[naviga:li]1 shallot. Finely chopped[/naviga:li]

[naviga:li]2 sprigs thyme, picked and finely chopped[/naviga:li]

[naviga:li]6 ounces unsalted butter (1½ sticks), cut into small pieces[/naviga:li]

[naviga:li]2 tablespoons whole grain mustard[/naviga:li]

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DIRECTIONS

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[naviga:li]Buy salmon a day in advance.[/naviga:li]

[naviga:li]Mix the maple syrup, brown sugar, and Dijon mustard until smooth.[/naviga:li]

[naviga:li]Coat the salmon with the maple mix, refrigerate overnight for best results.[/naviga:li]

[naviga:li]Dice the carrots, parsnips, onion, and celery, and sweat the vegetables in the olive oil with 4 cloves of chopped garlic and the herbs.[/naviga:li]

[naviga:li]Add the stock or water, bring to a simmer, and cover on low heat.[/naviga:li]

[naviga:li]Lentils should be tender at 20 minutes- just keep checking, as all lentils are not the same. Add more stock/water if necessary.[/naviga:li]

[naviga:li]This can be done the day before.[/naviga:li]

[naviga:li]Clean the kale by stripping the leaves from the stalk.[/naviga:li]

[naviga:li]Blanch the kale in salted water for 30 seconds, then drain and shock the kale in ice water.[/naviga:li]

[naviga:li]Drain and roughly chop the kale.[/naviga:li]

[naviga:li]When ready to serve, preheat oven to 375[/naviga:li]

[naviga:li]In a small pot, reduce the white wine, shallots and chopped thyme until almost dry.[/naviga:li]

[naviga:li]With the flame on low, whisk in the butter in small steps. Turn the heat off about halfway and let the heat of the pan finish as you incorporate the butter. Add the whole grain mustard and check for seasoning and set aside in a warm place. If it gets too hot, it will break![/naviga:li]

[naviga:li]Lightly season the filets of salmon[/naviga:li]

[naviga:li]Heat the Teflon pan, add vegetable oil, and place the salmon filets presentation side down into the pan. Be careful not to splash the hot oil![/naviga:li]

[naviga:li]Place the pan in the oven. The maple cure will brown nicely as the salmon cooks.[/naviga:li]

[naviga:li]The filets of salmon will take around 8 minutes to cook- less if you like your salmon rare or medium rare, more for well done.[/naviga:li]

[naviga:li]While you are cooking the salmon, you can get the lentils warm and finish the kale.[/naviga:li]

[naviga:li]Sauté the kale with olive oil and the chopped garlic for 2 to 3 minutes.[/naviga:li]

[naviga:li]Warm the lentil ragout.[/naviga:li]

[naviga:li]To plate, start with the kale, then place the lentils on top.[/naviga:li]

[naviga:li]The salmon sits nicely on the lentils, and the sauce can go around the plate, or right on top of the salmon.[/naviga:li]

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Beet Carpaccio Salad with Arugula, Figs, Orange Segments, Goat Cheese, Greek Yogurt /Honey Dressing

CHEF CARLOS CASSAR, THE OAK ROOM, IVORYTON, CT

"When I think of a Valentine's menu, I always have some type of take on beets because they are the color red. This recipe is simple and easy to make, full of colors and the carpaccio style just adds a bit of intrigue." Chef Carlos Cassar

INGREDIENTS

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[naviga:li]2 to 4 medium size beets yellow and red (or stripped)[/naviga:li]

[naviga:li]Arugula salad[/naviga:li]

[naviga:li]1/3 cup crumbled goat cheese[/naviga:li]

[naviga:li]2 oranges (blood oranges are best, if available; they also add color)[/naviga:li]

[naviga:li]Dried figs[/naviga:li]

[naviga:li]1/3 cup red wine (any kind, port wine would be ideal)[/naviga:li]

[naviga:li]1 cup Greek yogurt plain[/naviga:li]

[naviga:li]2 tablespoons honey[/naviga:li]

[naviga:li]2 tablespoons olive oil[/naviga:li]

[naviga:li]2 tablespoons balsamic glacé (raspberry or pomegranate flavored ones also work well with salad)[/naviga:li]

[naviga:li]1 teaspoon red wine vinegar[/naviga:li]

[naviga:li]Salt[/naviga:li]

[naviga:li]Pepper[/naviga:li]

[naviga:li]Micro greens for garnish (optional) can do parsley or chervil also[/naviga:li]

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DIRECTIONS

In a saucepan, boil beets for about 1 hour or until tender (use a knife or pick) or in a pressure cooker at higher pressure 15 minutes. Set aside and cool. Peel skin and with a mandolin or slicer machine, slice paper thin, then cut with round cutter or heart shaped)

Yogurt dressing: 1 cup Greek yogurt, 2 tablespoons honey, 1 teaspoon red wine vinegar, pinch of salt, pinch of pepper, or as I like to say 2 turns on the pepper grinder, mix well in a bowl

Orange segments for salad. Squeeze the left-over orange juice in a separate bowl and mix with olive oil (this is for mixing the arugula in)

Cut dried figs in half and soak in red wine for 20 minutes or night before.