We gathered a handful of home cook-friendly, comforting recipes from some of our favorite CT chefs.

Mushroom Bolognese with Gemelli Pasta

(pictured above, photo by Priscilla Martel)

A blend of button and cremini mushrooms and a little miso make this vegetarian dish hearty enough for the meat-lovers among us…

Get the recipe here: https://theeli.st/33DDEzj

By Cookbook author, chef and food consultant Priscilla Martel

Miso Roasted Eggplant with Quinoa and Bok Choy and Pomegranate Seeds

Here are a few of our favorite ingredients all in one recipe. Impress your friends with this exciting eggplant dish…

Get the recipe here: https://theeli.st/3tfXVUv

By JP Dillon, Executive Chef Carlson’s Landing, Essex

One Pan Pork Tenderloin & Parsnips

This recipe is so simple and so full of flavor. We are definitely adding this to our rotation!

Get the recipe here: https://theeli.st/3v52zqJ

By Keith Urbowicz, Private Chef Roost

Creme Caramel 

This luscious dessert (and a personal favorite) is so much easier than you think!

Here is the recipe:

By Cocotte, Old Saybrook

Yield 8 servings

Ingredients:

Caramel:

375g granulated sugar

Custard:

750 g Whole Milk

125 g Heavy Cream

1/2 Vanilla Bean split and scooped

5 whole eggs

100 g granulated sugar

8 ramekins

Caramel:

Preheat oven to 325

Place sugar and a little water in a pot on stove over medium heat.

As water/sugar mix cooks down, brush sugar crystals that form on side of pot with pastry brush.

When it begins to caramelize, swirl pot to caramelize sugar evenly.

Sugar will caramelize quickly, so watch so as not to burn. 

Once the caramel is medium brown in color, pour a small amount in the bottom of each ramekin. It will harden immediately.

Bring milk/cream mix to a soft boil with vanilla bean (split/scraped).

Mix eggs and sugar in a stand mixer with whisk attachment for 3 – 4 minutes until pale yellow

Scrape sugar down the sides of the bowl and mix one more minute. 

Pour 1/3 or milk/cream over egg/sugar mixture to temper while stirring, then add remaining 2/3 stirring constantly. 

Strain mixture through a strainer and skim any remaining foam.

Fill each ramekin with the custard mix and play in a deep oven baking tray. 

Fill the pan with boiling water 1/2 way up sides of ramekins. 

Bake 30 minutes until tops are set firm.

Chill immediately.

To Serve: Run a paring knife around the insides of molds.

Invert a plate on top of ramekin and flip over.

Pinch ramekin and custard and caramel will drop. 

Break remaining caramel and garnish the top of custards.

Read what we had to say about Cocotte here: https://the-e-list.com/cocotte-an-authentic-french-cafe-and-bakery-opens-in-old-saybrook/