Coho Recipes


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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Coho Restaurant’s Chocolate Pots de Creme

Coho Restaurant Friday Harbor

  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! Ingredients 5 Large egg yolks 5 Tablespoons Sugar ¼ Teaspoon Sea Salt 1 3/4 Cup + 2 Tablespoons Heavy Cream 1/4  Cup + 2 Tablespoons Whole Milk 10 oz. Bittersweet […]

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Carrot Soup with Star Anise

Ingredients 1 1/2 oz European unsalted butter 1 1/2 cups chopped onion 6 thyme sprigs 5 whole star anise, divided 2 bay leaves 1 large garlic clove, minced 2 lb carrots, peeled and cut into 1-inch pieces 4 cups house made chicken broth finely ground sea salt and freshly ground pepper to taste sour cream […]

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Valencia Orange Cake

Coho Restaurant - Wednesday night Trattoria

This dessert we’ve been perfecting for years – it’s truly timeless. Though it holds a special place on our dessert menu today, it originated a few years back when Chef Bill started experimenting with items from foreign menus. We created specials themed by different countries, and it was the week of  Valencia, Spain when the […]

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Vegetable Tips from Chef Bill

If you have ever dined with us at Coho Restaurant, then you know Chef Bill is no stranger to fresh produce. He seems to know precisely how to enhance the natural flavors of any vegetable he meets. What’s the secret? A whole lot of spice? A magic twirl of the spatula? A sprinkle of love? […]

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Flourless Chocolate Espresso Cake

Chocolate Flourless Torte Coho Restaurant

If you’ve ever gotten to taste our flourless espresso cake, you were no doubt transported to a whole new world of blissful happiness. It is the perfect ending to a sumptuous Pacific Northwest dinner at Coho Restaurant. We love serving this as a regular menu item, but it is also easy to modify for different […]

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Salted Caramel Dark Chocolate Torte

This dessert is a crowd pleaser at any event! It’s a combination of some of our favorite recipes: Chocolate chip cookies, bittersweet chocolate filling, and salted caramel mousse. The marriage of these three recipes is an absolute honeymoon for your tastebuds! Chocolate Chip Cookie Crust Ingredients 2 cups crispy chocolate chip cookie crumbs 1/4 to 1/2 cup […]

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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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Have You Tried The Best New Cooking Oil Yet?

Here at Coho, you may have noticed that we’re pretty picky about what goes onto your plate – and that includes what ingredients we use to cook it with. We are non-soy and non-GMO as much as is possible; to that end, we use wonderful Camelina Gold oil to prepare your dinner and anything else […]

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Chef Molly’s Berry Almond Bliss Tarts

Spring is just around the corner, and more importantly, summer is just a few short months away! In that spirit, Chef Molly sent along this mouthwatering recipe – a light, sweet and tangy tartlet to enjoy on a sunny day, perhaps with a glass of Moscato. Berry Almond Bliss Makes 12 individual tarts   Tools […]

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Time for Baklava with Chef Molly

Chef Molly’s Baklava started last year as part of a global cuisine dinner, but she liked it so much, she just decided to keep doing it! She actually never liked the Greek dessert as a child; she lacked the taste for nuts or honey. That changed in adulthood as she tried different types of natural […]

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Fix Up The Dreaded Holiday Punch

We’ve all been to that holiday party, the one with the too-large bowl of punch in the center of the buffet table – and it looks just a little bit suspicious. Who knows what odd concoction the host might have dreamed up! The most entertaining part about the punch, generally, is who will end up […]

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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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A Delicious Lesson in History – on Pumpkin Pie!

It is a staple around every American’s table this time of year, as we welcome another holiday season. Thanksgiving just isn’t complete without the sweet, spicy, and oh-so-comforting aroma of pumpkin pie wafting throughout your home. But what you may not have known is that pumpkin pie has a history as rich as the holiday […]

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Octopus ala Coho

This Octopus Ala Coho recipe from Coho Restaurat in Friday Harbor WA makes a great appetizer.

Makes 16-20 Appetizer Servings At the restaurant, we serve this as an appetizer /small plate, placed on a bed of fresh spinach and drizzled with a fresh aioli for garnish. It makes delicious bruschetta, coupled with white beans, fresh tomatoes, and fresh basil chiffonade. For Braising: 1 4-5 lb Octopus 1 Gallon Water 2 Medium […]

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Lamb Burger Sliders Demo at the San Juan County Fair

Chef Bill stepped away from his kitchen during this busy summer season to do a food demonstration at the San Juan County Fair last week. From all appearances, it seems the guests watching the demo thoroughly enjoyed the Lamb Burger Sliders he prepared. There were a number of questions, one of which brought up the […]

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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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Personal Pizza with Basil Almond Pesto

Pizza Dough Makes 4 Personal Pizzas or 1 18″ pizza 1 cup warm water 1 teaspoon dry yeast 2 ½ cups all purpose flour 1 teaspoon sea salt 1 cup finely grated Parmesan cheese 2 Tablespoons extra virgin olive oil Mix water and yeast and set aside to bloom for 5 minutes. Mix the flour, […]

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Hot Shrimp Salad

Hot Shrimp Spinach Salad - Photo Credit - Stefan Scherperel

Hot Shrimp Spinach Salad 4 c. spinach leaves 1# shrimp, cleaned and deveined 2 Tbsp. olive oil 2 cloves garlic, minced ½ Tbsp. shallots, minced 1 Tbsp. balsamic 3 Tbsp. bacon, cut into ¼ inch squares Salt and pepper to taste 1 Tbsp. Parmesan, grated Roasted tomato, halved (garnish) Flower Petals 1. Place spinach leaves […]

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Herbed Shrimp Salad

Herbed Shrimp Salad - Photo Credit Stefan Scherperel

Fresh Herbed Shrimp Salad (on a bed of herbed Israel couscous finished off with Tzatziki) 1# shrimp, peeled, deveined and cleaned 3 Tbsp. olive oil 1 Tbsp. parsley, chopped 1 Tbsp. tarragon, chopped 1 Tbsp. mint, chopped 1 tsp. thyme, chopped 4 Tbsp. pine nuts, roasted 4 Tbsp. kalamata olives 12 cherry tomatoes, roasted and […]

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Caesar Shrimp Salad

Caesar Shrimp Salad - Photo Credit: Stefan Scherperel

Shrimp Cesar Salad 1# shrimp, cleaned, deveined and peeled 1 clove of garlic, minced 4 c. romaine lettuce 4 Tbsp. Parmesan, grated 1 c. garlic brioche or artisan bread croutons toasted with EVOO and salt Shrimp 1. Marinate with olive oil, garlic and parsley. 2. Grill shrimp. Cesar Salad Dressing 4 white anchovy filets, chopped […]

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Shrimp & White Bean Salad

Shrimp & White Bean Salad - Photo Credit - Stefan Scherperel

Shrimp & White Bean Salad (Garlic Shrimp with Mediterranean style bean salad) Beans 1 c. cannelloni beans – cooked in pepper, garlic, herbs and rendered duck or bacon fat 1 red pepper, roasted and cut thinly into strips 2 cloves garlic, roasted Pinch cayenne pepper Splash, lime, freshly squeezed Salt and pepper 1. Puree half […]

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BBQ Shrimp Salad

BBQ Shrimp Salad - Photo Credit - Stefan Scherperel

  BBQ Shrimp Salad Notes: Grilled shrimp on a bread salad – inspiration from Italian panzanilla Shrimp 1# shrimp, cleaned and deveined 1 Tbsp. lemon juice, freshly squeezed 1 clove of garlic, minced 1 Tbsp. EVOO 1. Marinate with lemon, garlic and olive oil. 2. Grill Shrimp. 3. Grill bread at same time. Bread 2 […]

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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 and Spinach Cannelloni with Fresh Mozzarella and Pomodoro Sauce

Makes 2 Appetizer Servings   This recipe seems a bit daunting when you look at it, but actually all the components go together quite easily.     Pasta Dough 2 cups All-purpose flour 1 cups Semolina flour 6 ea Large egg yolks 2 Tbsp Extra virgin olive oil 2/3 cup Cold water     Cannelloni […]

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How To Brew Perfect Iced Tea

With higher temperatures just around the corner, we like to have iced tea on hand, whether it’s for a refreshing afternoon break or a pre-dinner iced tea cocktail.   The simplest way to brew one gallon of iced tea is to use one of the new gallon-size jumbo tea bags. Take one bag and place […]

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Sautéed Spot Prawns & Calamari

Makes 2 Servings We serve this as a first course. It’s nice and light, and would be great for a family style dinner; put a bowl of the shrimp on the table, grill up a mountain of crostini, and let everyone have at it. Spot prawns are small and somewhat like lobster – exquisitely buttery […]

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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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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 […]

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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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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 […]

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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 […]

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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 […]

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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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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 […]

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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 […]

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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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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 […]

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Crab Cake Recipe

Always a crowd favorite, crab cakes complement any dinner party! We can never keep this item on our specials menu for too long because it sells out almost every night. Chef Bill does a phenomenal job with this recipe. But of course, if you’re unable to dine with us at the Coho Restaurant, go ahead […]

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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 […]

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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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