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Duchess Potatoes

Yield: 10-12 Servings

Equipment Needed:

  • Large Mixing Bowl
  • Piping Bag w/ Star Tip
  • Potato Masher
  • Knife
  • Cutting Board
  • Large Pot of Boiling Water
  • Teaspoons and Tablespoons
  • Oven Set to 400ᵒF


  • 3 lbs russet potatoes, peeled and quartered
  • 1 tbsp salt
  • 2 large eggs (3 medium eggs)
  • 1 tbsp ground black pepper
  • 7 tablespoons melted butter or margarine
  • 3-7 tbsp cream (18% table cream works best)
  • 2 tsp dried dill
  • Grated Parmesan cheese
  • 2 tsp ground nutmeg
  • Smoked Paprika


  1. Cook the potatoes in boiling water until fork-tender (about 25 minutes); drain and place in a large mixing bowl.
  2. Using your hands, separate the egg yolks from the whites, keeping only the yolks.
  3. Cool the potatoes for about 20 minutes at room temperature.
  4. Add in egg yolks and 7 tablespoons melted butter, dill, nutmeg, salt, and add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream).
  5. Season with more salt and pepper if needed to taste.
  6. Spoon the potato mixture into a pastry bag fitted with a large star tip.
  7. Pipe the mixture into 12 mounds onto a large greased baking sheet(s).
  8. Melt the 1/3-1/2 cup butter and drizzle over the potatoes.
  9. Sprinkle a very small amount of paprika over each mound
  10. Set oven to 400°F.
  11. Bake for about 18-20 minutes or until golden brown.
  12. Top with grated Parmesan cheese and serve.
Fillet of Sole Doria

Fillet of Sole Doria

  • 2 fillets of sole
  • ½ cucumber, small dice
  • 1 shallot, julienne
  • 1 sprig fresh dill, chopped
  • 1 tbsp. butter
  • salt and pepper to taste
  • ½ cup red grapes, sliced in half
  • 1 lemon, cut in half
  1. In sautee pan add shallots and butter. Sautee for a few minutes.
  2. Add cucumber and grapes to pan and sautee for 30 seconds.
  3. Remove sauce from pan.
  4. Season sole with salt and pepper.
  5. Add sole to pan. On high heat, pan fry until tender and cooked through. Remove from pan.
  6. Top sole with reserved sauce, fresh dill and serve with lemon wedge.

Recipe by: By Chef Steve

Melon Salad with Strawberry Vinaigrette

Melon Salad with Strawberry Vinaigrette

  • Watermelon, Honeydew and Cantaloupe Melon
  • Shredded Dried Coconut, toasted
  • Pomegranate Seeds
  • Arugula or Spring Mix
  • Mint, sliced thin
  • ½ cup fresh Strawberries, chopped
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Sherry Vinegar
  • ½ tsp Honey
  • ½ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper
  1. Use a melon-baller to produce melon pieces or cut into 1/2" dice.
  2. Place strawberries, olive oil, vinegar, honey, and salt and pepper into a blender and mix until vinaigrette is formed – approx 30 seconds
  3. Place lettuce on a plate and top with the cut out melon pieces.
  4. Drizzle the vinaigrette over top.
  5. Sprinkle the top of the salad with the mint, coconut, and pomegranate seeds.
  6. Enjoy!

Recipe by: By Matt Shea at Blackford Kitchen

Roasted Asparagus and Shitake Mushroom, Goat Cheese & Lemon Pasta Salad

  • 2 pieces garlic, crushed
  • 1 pound asparagus, cut in 1-inch pieces
  • 8 pieces shitake mushrooms, julienne
  • 2 cups goat cheese, crumbled
  • 1 pound spiral shaped pasta
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper to taste


  • 2 cups olive oil
  • 1 cup lemon juice
  • ½ cup white wine vinegar
  • 2 gloves crushed garlic
  • Salt and pepper to taste
  • Preheat oven to 350 degrees F.
  • Cook pasta according to package instructions. Drain, toss in olive oil and cool.
  • Toss asparagus and mushrooms in olive oil, salt, pepper and crushed garlic.
  • Roast in oven for 5-7 minutes, until tender.
  • Blend dressing ingredients together.
  • In large bowl, combine pasta, asparagus, mushrooms, goat cheese and dressing. Garnish with fresh chopped parsley.

Recipe by: Kitchen Staff Samantha Hipol

Kiwi Berry Parfait

Recipe by: Alicia Galou, Blackford Kitchen

  • 1 Pint Vanilla Greek Yogurt
  • 1 Cup Crushed Graham Crackers
  • ½ Cup Diced Kiwi & Pineapple
  • ½ Cup Diced Strawberries
  • ½ Cup Toasted Coconut


  1. Place a small amount of Greek yogurt in a parfait glass
  2. Top yogurt with half the amount graham cracker, diced fruit and toasted coconut
  3. Repeat until glass is full
  4. Enjoy!
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