Coho Recipes

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

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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

Coho Quinoa Cakes

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

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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

Sesame-Salmon-Cropped

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

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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

Dark-Chocolate-Mousse

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 [...]

Rice Cakes Popular at Friday Harbor Restaurant

Dear Stephanie, Thank you so much for this recipe (Note from editor: recipe follows). It sounds fabulous. When my husband and I ate at the restaurant it was just a plain rice cake as a side with our salmon and I loved it. This is quite a bit fancier, but we can have it plain [...]

Cannoli Recipe

Italian Cannoli From La Cucina Anna Maria: Good Life Recipes from San Juan Island Shells: 2 cups all purpose flour 2 tablespoons shortening or lard 1 teaspoon honey ¼ teaspoon honey ¼ teaspoon salt ¾ cup Marsala wine 1 egg slightly beaten 1 ½ quarts vegetable oil metal tubes or dowels (6 x ¾ inches [...]

Buttermilk Biscuit Recipe – Coho Restaurant

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Blitz Buttermilk Biscuits Makes 12 to 24 Biscuits The term “blitz” refers to the technique of pastry making where the fat pieces are left very large and the dough is “laminated” or folded over itself several times. This results in an exceptionally flaky biscuit loaded with buttery flavor. [...]

Parsnip Cakes with Saffron Onions

Parsnip Cakes Makes 4 Entrée Servings or 15 – 16 Small Cakes for Appetizers These are a lovely vegetarian food. You can make them small for an appetizer size, or make them larger and serve as an entrée. I usually garnish them with a dollop of sour cream and saffron onions. And if they are [...]

Hazelnut Encrusted Lavender Chicken

A heartfelt thanks to Susan R. for her comments on Anna Maria’s demonstration at this year’s Lavender Festival (see cohorestaurant.com/blog. ) Anna Maria put a lot of time into the preparation of the foods for the demonstration, and at the height of the busy summer season, blocking out hours to do yet one more task [...]

Coho Restaurant’s Chocolate Pots de Creme

This dessert will satisfy any chocolate craving. It is a cross between crème brulée and chocolate pudding – very rich and decadent to say the least! 5 Large egg yolks 5 Tablespoons Sugar ¼ teaspoon Sea salt 1 ½ cup Heavy cream ¾ cup Half and half 10 oz. Bittersweet chocolate, finely chopped [...]

Classic Steamed Mussels for Friday Harbor Dining

At May 5, 2010
By Stephanie
In All Recipes / Appetizer Recipes / Entree Recipes

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This is an old standby recipe with many wonderful and delicious variations. The method is essentially the same for mussels or clams . The best part is the dipping sauce – make sure you have some crusty European bread at the ready. If there is any sauce left, you can save the base for [...]

Tiramisu

2 packages Savoiardi (Italian lady fingers) 1/2 lb Mascarpone cheese 1/2 cup brewed espresso coffee unsweetened 3 large eggs 3 TBLS sugar 2-3 TBLS Dutch cocoa 2-3 TBLS shaved bitter sweet chocolate for garnish Separate eggs. Put egg whites in electric mixer and beat until stiff peaks form. Mix yolks and sugar until combined. Add [...]

Key Lime Pie

Crust: 1 1/4 cup of graham cracker crumbs 6 TBLS of butter Filling: 1 can 14oz. sweetened condensed milk 1/2 cup plus 2 TBLS key lime juice 2 large eggs 2 TBLS lime zest Dash of salt Topping: 8 oz sour cream 1/4 cup sugar 1/8 tsp of salt Lime zest for garnish To make [...]

Butternut Squash Soup

At March 25, 2010
By insideout
In All Recipes / Appetizer Recipes / Entree Recipes

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3 pound butternut squash 2 Granny Smith apples 2 large onions 2 1/2 cups homemade chicken broth 1 cup orange juice 2 teaspoons grated orange peel 2 teaspoons curry powder 1 teaspoon salt 1/2 teaspoon pepper 1 cup heavy whipping cream 1/2 cup milk Orange Marmalade cream: 1 cup sour cream 1/2 teaspoon curry powder [...]

Broiled Stuffed Mushrooms

12 large Baby Portobello mushrooms 3 TBLS butter, approximately 1 small onion, chopped 1 cup fine soft bread crumbs 1/2 cup chopped Italian or apple sausage 2 TBLS cream or sherry, approximately Salt and freshly ground black pepper to taste Sweet marjoram, rosemary or oregano to taste Preheat broiler, remove and chop the mushroom stems [...]

Crab Cakes

At March 25, 2010
By insideout
In All Recipes / Appetizer Recipes / Entree Recipes

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1 TBLS mayonnaise 1 TBLS Worcestershire sauce 1 TBLS parsley flakes 1 TBLS baking powder 1 tsp Old Bay Seasoning 1/4 tsp sea salt 1 egg beaten 1 TBLS tarragon 1/2 cup Panko (Japanese bread crumbs) 1 lb crab meat (jumbo lump or back fin if you are using Maryland Blue crabs) Pick through crab [...]

Hazelnut Crusted Lamb

3-4 TBLS course-grained Dijon mustard 1/2 cup Italian seasoned bread crumbs 1/3 cup of chopped hazelnuts 1/4 cup of fresh parsley 1 TBLS fresh thyme 1/2 tsp pepper Depending on the size of the lamb you might need to double or triple the recipe. Spread rub evenly over lamb and bake or smoke until internal [...]

Speidini

2 lbs veal scallopini 1 large or 2 medium onions 8 oz container plain bread crumbs (close to 2 cups) 2/3 cup grated parmesan or romano cheese 3 TBLS sweet California basil 1 teaspoon ground back pepper 1/2 tsp garlic granules 1/2 – 2/3 cup olive oil 4 large skewers 1/2 cup pine nuts 1/2 [...]

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