Bakers Pride IL Forno Classic Oven User Manual

RECIPES FOR YOUR

IL FORNO CLASSICO OVEN

Whole Roasted Beef Tenderloin with Potatoes and Onion Soffrito

Beef Tenderloin

Ingredients: (2) 8 oz pcs of Beef Tenderloin

Kosher Salt/Black Pepper 1 tsp Extra Virgin Olive Oil

Directions: Preheat a medium cast iron skillet in

the IL Forno at 550°F. Season (2) 8 oz pieces of beef tenderloin with kosher salt & black pepper. Place 1 tsp extra virgin olive oil in cast iron

pan and place beef tenderloin in the skillet. Cook for 6 minutes and turn continuing process for 10 minutes. Desired temperature is medium. Once beef tenderloins have reached desired temperature allow to rest for 3 minutes.

Potatoes & Onions Sofrito

Ingredients: 1 cup Potatoes (diced) ½ cup Garlic Cloves

Kosher Salt/Black Pepper 1 Large Onion (Sliced - 1/4 slices, then separated) 1 tsp Extra Virgin Olive Oil

Directions: ,

Preheat a medium skillet in the oven. Add in 1 cup of diced potatoes ½ cup of garlic cloves, onions, and the olive oil. Season with kosher salt and pepper.Bake in IL Forno for 25 minutes at 500 . The potatoes should come out brown and crisp and the onions should be caramelized.

°F

Whole Chicken & Roasted Fingerling Potatoes & Garlic

Chicken

Ingredients: 3-4 lb Chicken Fryer

Kosher Salt/Black Pepper

Directions: Season with kosher salt & black pepper.

Place in an open roasting pan for 25-30 minutes at 500-550°F rotating through hot spots in the IL Forno until all juices run clear.

Potatoes & Garlic

Ingredients: 1 cup Fingerling Potatoes

½ cup Garlic Cloves

Kosher Salt/Black Pepper 1 tsp Extra Virgin Olive Oil

Directions: Preheat a medium skillet in oven. Add 1 cup fingerling potatoes and ½ cup garlic cloves with 1 tsp extra virgin olive oil.

Season with kosher salt & black pepper. Bake in IL Forno for 25 minutes at 500°F.

Artichoke & Blue Crab Dip, Tandoori Naan (flat bread)

Artichoke & Blue Crab Dip, Tandoori Naan

Ingredients: 6 oz Fresh Lump Crabmeat

½ tsp Sour Cream 1/4 tsp Fresh Oregano 1 tsp Seasoned Dry Bread Crumbs 1/4 tsp Dijon Mustard ½ tsp Olive Oil ½ tsp Ground Black Pepper 2 pcs Tandoori Naan (flat bread) 6 oz can Artichoke Hearts (chopped) 6 oz pkg Frozen Chopped Spinach ½ Tbsp Fresh Parsley Leaves (chopped) 2 Tbsp Grated Parmesan Cheese

Directions: In a medium-sized mixing bowl mix the following ingredients: 6 oz fresh lump crabmeat, ½ tsp sour cream, 1 tsp

seasoned dry bread crumbs, ¼ tsp Dijon mustard, ¼ tsp fresh oregano, ½ tsp ground black pepper, ½ tsp olive oil, 6oz can artichoke hearts chopped, 6oz package frozen chopped spinach, thawed and well drained, ½ Tbsp chopped fresh parsley leaves, 2 Tbsp grated Parmesan.

Preheat IL Forno to 500°F place crab & artichoke mixture in a clay pot and place in the oven for 15 minutes. With 3 minutes left place 2 pieces of Tandoori naan (flat bread) in the oven directly on the stone. Once crisp pull from oven and cut each into 4 pieces.

Seared Tuna Steak, Cucumber, Daikon & Enoki Mushroom Salad

Tuna Steak

Ingredients: (2) 7 oz Tuna Steaks

Kosher Salt/Black Pepper 1 tsp Extra Virgin Olive Oil

Directions: Preheat a medium cast iron skillet

in the IL Forno at 550°F. Season (2) 7oz tuna steaks with kosher salt & black pepper. Place 1 tsp extra virgin olive oil in cast iron pan and place tuna steak in the skillet. Allow to cook for 2 minutes on each side and pull from IL Forno. Desired temperature is rare / medium rare.

Cucumber, Daikon & Enoki Mushroom Salad

Ingredients: ½ cup Cucumber (peeled, seeded & chopped)

½ cup Daikon (peeled & shaved) 2 pkgs Enoki Mushrooms 3 Tbsp Rice Wine Vinegar Kosher Salt/Black Pepper

Directions: In a medium-sized mixing bowl add ½ cup peeled, seeded and chopped cucumber, ½ cup peeled and shaved Daikon,

2 packages Enoki mushrooms, 3 Tbsp rice wine vinegar, kosher salt & black pepper to taste.

Rack of Lamb, Three Bean Stew, Red Wine Sauce

Rack of Lamb

Ingredients: (2) 12oz pcs Domestic Lamb Rack

Kosher Salt/Black Pepper 1 tsp Extra Virgin Olive Oil

Directions: Preheat a medium cast iron skillet in the IL

Forno at 550°F. Season (2) 12oz pcs of domestic lamb rack with kosher salt & black pepper. Place 1 tsp extra virgin olive oil in cast iron pan and place lamb racks in the skillet. Cook for 6 minutes and turn continuing process for 10 minutes. Desired temperature is medium. Once lamb racks have reached desired temperature allow to rest for 3 minutes.

Three Bean Stew

Ingredients: 1 cup Great Northern Beans ½ cup Garbanzo Beans ¼ cup Peruvian Gigante Beans

1 Tbsp Extra Virgin Olive Oil Kosher Salt/Black Pepper

Directions: In a medium-sized mixing bowl add 1 cup Great Northern beans, ½ cup Garbanzo beans, ¼ cup Peruvian

gigante beans, 1 Tbsp extra virgin olive oil, kosher salt & black pepper to taste. Put mixture in clay pot and place in IL Forno at 500°F for 8 minutes.

Red Wine Sauce

Ingredients: ¼ cup Shallots ( finely chopped) 1 cup Dry Red Wine (Pinot Noir) 2 tsp Butter

1 tsp Rosemary Leaves (minced) ½ tsp Thyme Leaves (minced) Salt/Pepper 1 tsp Chives (chopped) 1 cup Beef Broth

Directions: In the same skillet sauté shallots until tender on medium heat. Add wine, herbs, and simmer briskly on medium high

stirring until the wine has boiled down to syrup. Add broth and continue to simmer until reduced to ¾ cup. Add the butter and stir. Strain the sauce, discard the solids. Taste and season with salt and pepper as needed. Serve drizzled over lamb.

Pacific Calamari, Tomatoes, Garlic, White Wine, Fresh Herbs

Calamari

Ingredients: 1 cup Calamari (shaved)

4 Tbsp Tomatoes (diced) 1 tsp Extra Virgin Olive Oil ½ bottle of Pinot Grigio Fresh Herbs

Directions: Place 1 cup shaved calamari in pre-heated

skillet with 4 Tbsp diced tomatoes, 1 tsp extra virgin olive oil, ½ bottle of Pinot Grigio, & fresh herbs. Roast in IL Forno for 5 minutes at 500-550°F.

12oz Ribeye, French Bean Casserole, Herb Butter

Ribeye

Ingredients: 2 pcs Black Angus Ribeye

Kosher Salt/Black Pepper 1 tsp Extra Virgin Olive Oil

Directions: Preheat a medium cast iron, ribbed

grilling skillet in the IL Forno at 550°F. Season (2) 12oz pieces of Black Angus Ribeye with kosher salt & black pepper. Place a 1 tsp extra virgin olive oil in cast iron, ribbed pan and place ribeye in the skillet. Cook for 6 minutes and turn continuing process for 10 minutes. Desired temperature is medium. Once ribeye has reached desired temperature allow to rest for 3 minutes.

French Bean Casserole

Ingredients: ½ lb Green Beans (blanched) ½ cup Cream of Mushroom Soup 1/4 cup Bread Crumbs

Kosher Salt/Black Pepper 1 Onion (fried)

Directions: In a medium-sized mixing bowl add ½ lb green beans blanched, ½ cup cream of mushroom soup, ¼ cup of bread

crumbs, kosher salt & black pepper to taste. Put mixture in clay pot and place in Il Forno at 500°F for 8 minutes or until golden brown. Garnish with fried onions.

Cornish Game Hen stuffed with Wild Rice

Cornish Game Hen

Ingredients: Standard Cornish Hen (2 lb)

Kosher Salt/Black Pepper

Directions: Season a standard 2 lb Cornish Hen with

kosher salt & black pepper. Place in an open roasting pan for 20-25 minutes at 500-550°F rotating through hot spots in the IL Forno until all juices run clear.

Wild Rice

Ingredients:

3 cups of Wild Rice (cooked, quality grades only not instant) ½ Red Onion ½ tsp Salt 2 Tbsp Olive Oil 2 Cloves Crushed Garlic 1 Egg (lightly beaten) 4 oz Melted Butter 4 oz Celery (finely chopped) 8 oz Chicken Broth 1 cup Bread Crumbs

Directions: In medium fry pan heated to 500°F in the IL Forno place olive oil, and red onion, cook in pan for 3 minutes until onion

turns transparent. Add in broth, celery, garlic and butter, bread crumbs, rice, egg, and salt to taste. Fold together, taste for flavor and adjust. Check for moisture, stuffing should ball together lightly. Stuff a lightly salted cavity with stuffing.

+ 14 hidden pages