Entree 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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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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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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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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