Wild Rice & Chickpea Socca

Ingredients 3 C. chickpea flour 1 T. ground cumin 1 T. ground black pepper 2 T. kosher salt 2 T. fresh rosemary, chopped 2 2/3 C. water 2 T. extra-virgin olive oil 2 C. cooked wild rice Method 1. Mix dry ingredients then add water, 2 tablespoons oil and wild rice. 2. Heat reserved oil […]

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Coho Restaurant Crab Cakes

Dungeness crabs thrive in the eelgrass off the shores of San Juan Island, and are prized for their delicate, slightly sweet flavor. At home, we like to simply steam them for 15 – 18 minutes, or boil for about 10 minutes, and chow down. However, if you have plenty of cooked crab meat, you can […]

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Lyonnaise Potatoes

Serves 6 5 medium to large Yukon gold potatoes 2 c. blended oil (50% vegetable & Olive Oil) 2 large Shallots, Thinly Sliced 1 Tbl. Chopped Fresh Thyme 1 Tbl. Chopped Fresh Parsley 1 c. Chicken Stock 2 Tbl. Unsalted Butter, Cubed Salt & Pepper 1. Preheat oven to 400 degrees. 2. Wash potatoes under […]

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Perfect Pasta Tips from Chef Bill!

Ah, pasta. That gloriously simple, yet so versatile staple of so many diets around the world – including ours! The biting chill of winter’s temps is just another excuse to whip up some warm, delicious pasta dishes. Coho Restaurant is a great place to go for some when you don’t feel like cooking it yourself […]

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New Recipe from Lavender Festival Cooking Demonstration

Pelindaba Lavender Farm has their annual  festival around the third weekend of July. Some years July can be cold, even rainy, but this year it was glorious! The sun was shining, there was a light, cooling breeze on Sunday, and the lavender was in spectacularly full bloom. All the attendees were in such good spirits, […]

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Shrimp & Pistachio Crusted Halibut

Coho Restaurant Halibut

Serves 4 10 (16-20 size) shrimp, peeled, de-veined and chopped small ½ cup pistachios, toasted, cooled and chopped 1 Tablespoon chopped fresh thyme 2 each Egg whites Salt & pepper to taste Preheat oven to 400 degrees. Mix all ingredients and season to taste. Lightly season 4 portions of halibut and spread crust evenly on […]

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Roasted Cauliflower Soup

Serves: 4 as an Entree, 8 as an Appetizer Cauliflower is one of those under-appreciated vegetables that never gets star billing. But roasting brings out the sweet flavor and makes it worthy of a first course presentation or a hearty entree.   ¼ cup olive oil plus more for rubbing florets 1 large onion, chopped […]

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Wild Mushroom & Quinoa Stuffed Pepper

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 2 Tbsp              Finely chopped thyme 2 […]

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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 […]

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Kale & Garlic 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, […]

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120 Nichols Street Friday Harbor WA 98250 | 360.378.6330 © Coho Restaurant | Photography Credits
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