Wild Mushroom & Quinoa Stuffed Pepper

At April 12, 2012
By Stephanie
In All Recipes / Entree Recipes / General

Serves 4 2 Tbsp Finely ground sea salt 1½ cup Quinoa 4 Tbsp Olive oil or olive/canola blend, divided ½ cup Butternut squash (cut into ½ inch cubes) 1 cup Wild mushrooms such as Chanterelle or hedgehog ¼ cup Chopped onion ¼ cup Finely chopped garlic 2Tbsp Finely chopped thyme 2Tbsp Finely [...]

Pan Roasted Cod with Picholine Olive Tapenade & Tomato Confit

Makes 4 Servings For Tomato Confit: 6 Roma tomatoes 1 Cup Olive oil 5 Thyme sprigs 5 Garlic cloves Salt & pepper to taste For Tapenade: 2 cups Picholine olives, pitted and finely chopped 2 Shallots, finely chopped Pepper to taste Reserved blended tomato and garlic from Tomato Confit For Cod: ¼ cup Olive oil [...]

Kale & Garlic Quinoa Cakes

At December 5, 2011
By Stephanie
In All Recipes / Appetizer Recipes / Entree Recipes

Makes 6 Servings Chef Bill’s gluten-free, dairy-free vegetarian cakes are a favorite even with the staunchest omnivore. Guests love these hearty and satiating cakes. They are perfect for small for appetizers topped with smoked salmon or crème fraîche, as a side to poultry or pork, or as an entree. 4 cups quinoa 1 yellow onion, [...]

Double Ginger Ice Cream

Makes 1 Quart The fresh ginger adds intense flavor to this ice cream. Though it’s a favorite at the restaurant, if you’re preparing this for people who are not quite the ginger fanatics that we are, you may want to decrease the amount of fresh ginger. 3 cups heavy cream 1 cup whole milk ¼ [...]

Salmon with Mirin Sauce

Makes 4 Servings This is a French style sauce preparation using Asian elements. Admittedly, it is a bit fragile and has a propensity to break if not emulsified. To stabilize the sauce for home use, cut butter into 16 pieces and dredge in flour before adding to the sauce, or add a tablespoon [...]

Coho Crab Cakes

At June 14, 2011
By Stephanie
In All Recipes / Appetizer Recipes / Entree Recipes

Dungeness crabs thrive in the eelgrass off the shores of San Juan Island, and are prized for their delicate, slightly sweet flavor. Though the summer season to catch them is short, they are still given a sustainable seafood rating of “Best Choice” by Seafood Watch.

Jerk Chicken Marinade

In March, we hosted a special dinner for visiting Afro-Cuban songstress Bobi Cespédes. Our tiny restaurant was packed, and even diners who didn’t go to her performance enjoyed the Cuban-style menu offerings that evening. Here is the marinade Chef Alphonsine used for one of the entrées that night. She served this flavorful chicken with [...]

Eagle’s Nests

Makes 12 servings We are lucky to have local, farm-fresh duck eggs to showcase in our Eagle’s Nests. These are really pretty, quite tasty, and they’re great fare to make ahead for brunch. 3 sheets phyllo dough cut into 4” by 4” squares ¼ cup melted butter 12 slices Canadian Bacon 12 [...]

Fresh Spinach Tagliatelle with Lemon Cream Sauce

Makes 2 Servings Chef Alphonsine and her husband John have been teaching an “enrichment course” at the elementary school in town. They used this recipe in one of the classes because the dough is simple enough even for school children to make. For the restaurant, she’s been making the dough as a wrapper for salmon [...]

Dark Chocolate Mousse Recipe

This is a lovely dessert that is reminiscent of chocolate clouds, yet is very simple to pull off and will keep for several days. 1 pound Dark chocolate 2 2/3 cup Heavy cream, lightly whipped 4 Eggs 1. Place the chocolate in a stainless steel bowl and set aside. Meanwhile, place a 4 [...]