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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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 of cornstarch […]

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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 […]

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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 […]

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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 […]

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Buttermilk Biscuit Recipe – Coho Restaurant

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. […]

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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 […]

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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 […]

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Classic Steamed Mussels for Friday Harbor Dining

  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 […]

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Butternut Squash Soup

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 […]

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