Bakers Pride IL Forno Classic Oven User manual

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RECIPES FOR YOUR
IL FORNO CLASSICO OVEN
RECIPES FOR YOUR
IL FORNO CLASSICO OVEN

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Whole Roasted Beef Tenderloin with Potatoes and Onion Soffrito
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: Preheatamediumcastironskilletin
the ILForno at 550°F. Season(2) 8
oz pieces of beef tenderloin with
kosher salt & black pepper. Place
1tspextravirginoliveoilincastiron
panandplacebeeftenderloininthe skillet. Cook for 6 minutes and turn continuing process for 10 minutes. Desired
temperatureismedium.Oncebeeftenderloinshavereacheddesiredtemperatureallowtorestfor3minutes.
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: ,
°F
Preheat a medium skillet in the oven. Add in 1 cup of diced potatoes ½ cup of garlic cloves, onions, and the
oliveoil. Seasonwithkoshersaltandpepper.BakeinILForno for25minutes at500 . The potatoesshould come
outbrownandcrispandtheonionsshouldbecaramelized.

Artichoke & Blue Crab Dip, Tandoori Naan
Ingredients: 6 oz Fresh Lump Crabmeat
½tsp 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 canArtichoke Hearts (chopped)
6 oz pkg Frozen Chopped Spinach
½ Tbsp Fresh Parsley Leaves (chopped)
2 Tbsp Grated Parmesan Cheese
Artichoke & Blue Crab Dip, Tandoori Naan (flat bread)
Artichoke & Blue Crab Dip, Tandoori Naan (flat bread)
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Chicken
Ingredients: 3-4 lb Chicken Fryer
Kosher Salt/Black Pepper
Directions: Season withkosher salt& blackpepper.
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
runclear.
Whole Chicken & Roasted Fingerling Potatoes & Garlic
Whole Chicken & Roasted Fingerling Potatoes & Garlic
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
choppedfreshparsleyleaves,2TbspgratedParmesan.
Preheat ILForno to 500°F place crab & artichoke mixturein a clay pot and place in the ovenfor 15 minutes. With 3
minutes left place 2pieces ofTandoori naan (flat bread) in theoven directly onthe stone. Once crisp pullfrom oven
andcuteachinto4pieces.
Potatoes & Garlic
Ingredients: 1 cup Fingerling Potatoes
½ cup Garlic Cloves
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheatamediumskilletinoven.Add1cupfingerlingpotatoesand½cupgarliccloveswith1tspextravirginoliveoil.
Seasonwithkoshersalt&blackpepper.BakeinILFornofor25minutesat500°F.

Tuna Steak
Ingredients: (2) 7 oz Tuna Steaks
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheat amedium castironskillet
in the IL Forno at 550°F. Season
(2) 7oz tuna steaks with kosher
salt & black pepper. Place 1 tsp
extravirginoliveoilincastironpan
and placetuna steakin theskillet.
Allow to cook for 2 minutes on
each side and pull from IL Forno.
Desired temperature is rare /
mediumrare.
Seared Tuna Steak, Cucumber, Daikon & Enoki Mushroom Salad
Seared Tuna Steak, Cucumber, Daikon & Enoki Mushroom Salad
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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: Inamedium-sizedmixingbowladd½cuppeeled,seededandchoppedcucumber,½cuppeeledandshavedDaikon,
2packagesEnokimushrooms,3Tbspricewinevinegar,koshersalt&blackpeppertotaste.

Calamari
Ingredients: 1 cup Calamari (shaved)
4 Tbsp Tomatoes (diced)
1 tsp Extra Virgin Olive Oil
½ bottle of Pinot Grigio
Fresh Herbs
Directions: Place1cupshavedcalamariinpre-heated
skillet with 4 Tbsp diced tomatoes, 1 tsp
extra virgin olive oil, ½ bottle of Pinot
Grigio,&freshherbs.RoastinILFornofor
5minutesat500-550°F.
Pacific Calamari, Tomatoes, Garlic, White Wine, Fresh Herbs
Pacific Calamari, Tomatoes, Garlic, White Wine, Fresh Herbs
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Rack of Lamb, Three Bean Stew, Red Wine Sauce
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.
Cookfor 6minutes andturncontinuingprocess
for10minutes.Desiredtemperatureismedium.
Once lamb racks have reached desired
temperatureallowtorestfor3minutes.
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: Inthe sameskillet sautéshallots untiltender onmediumheat.Add wine,herbs, andsimmerbriskly onmedium high
stirring until the wine has boiled down to syrup.Add broth and continue to simmer until reduced to ¾ cup.Add the
butterandstir.Strainthesauce,discardthesolids.Tasteandseasonwithsaltandpepperasneeded.Servedrizzled
overlamb.
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
gigantebeans,1Tbspextravirginoliveoil,koshersalt& black pepper to taste. Put mixture in clay pot and place in
ILFornoat500°Ffor8minutes.

Ribeye
Ingredients: 2 pcs BlackAngus Ribeye
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheat a medium cast iron, ribbed
grilling skilletinthe IL Forno at 550°F.
Season (2) 12oz pieces of BlackAngus
Ribeye with kosher salt& black pepper.
Placea1tsp extra virgin olive oil in
castiron,ribbed panandplaceribeyein
the skillet. Cook for 6 minutes and turn
continuing process for 10 minutes.
Desired temperature is medium. Once
ribeyehasreacheddesiredtemperature
allowtorestfor3minutes.
12oz Ribeye, French Bean Casserole, Herb Butter
12oz Ribeye, French Bean Casserole, Herb Butter
CornishGameHen
Ingredients: Standard Cornish Hen (2 lb)
Kosher Salt/Black Pepper
Directions: Season a standard 2 lb Cornish Hen with
kosher salt&black pepper. Placein anopen
roastingpan for20-25 minutesat 500-550°F
rotating through hot spots in the IL Forno
untilalljuicesrunclear.
Cornish Game Hen stuffed with Wild Rice
Cornish Game Hen stuffed with Wild Rice
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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,koshersalt&blackpeppertotaste. PutmixtureinclaypotandplaceinIlFornoat500°Ffor8minutesoruntil
goldenbrown.Garnishwithfriedonions.
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 mediumfrypanheatedto500°FintheILFornoplaceoliveoil,and redonion,cookinpanfor3minutesuntilonion
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.

Pork Rack, Roasted Root Vegetables, Natural Jus
Pork Rack, Roasted Root Vegetables, Natural Jus
Pork Rack
Ingredients: 1 Pork Rack (frenched)
Kosher Salt/Black Pepper
3 tsp Extra Virgin Olive Oil
Directions: Preheat amedium castiron skillet
intheILFornoat550°F.Season1
frenchedporkrackwithkoshersalt
& black pepper. Place 3 tsp extra
virgin olive oil in cast iron pan and
place rack in the skillet. Allow to
cook for 40 minutes on each side
andpullfromoven(medium).
Roasted Root Vegetables
Ingredients: 1 cup Turnips
½ cup Beets
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Add in 1 cup turnips and ½ cup of beets with 1 tsp extra virgin olive oil. Season with kosher salt & black pepper.
Cookfor25minutesat500°F.
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Roasted Veal Tenderloin, Sweet Corn Polenta, Natural Jus
Roasted Veal Tenderloin, Sweet Corn Polenta, Natural Jus
Veal Tenderloin
Ingredients: (2) 8 oz pcs of Veal Tenderloin
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) 8 oz pcs of veal tenderloin with
koshersalt&blackpepper.Place1tspextra
virgin olive oil in cast iron, ribbed pan and
placevealtenderloinintheskillet.Cookfor6
minutes and turn continuing process for 10
minutes. Desired temperature is medium.
Oncevealtenderloins havereached desired
temperatureallowtorestfor3minutes.
Oysters Cappello, Spinach, Goat Cheese & Piquillo Pepper
Oysters Cappello, Spinach, Goat Cheese & Piquillo Pepper
Oysters
Ingredients: Spinach (chopped & blanched)
Piquillo Peppers (diced)
Goat Cheese (crumbled)
1 tsp Extra Virgin Olive Oil
Kosher Salt
Cracked Black Pepper
Oysters
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Sweet Corn Polenta
Ingredients: ¼ cup Polenta ½ cup Milk ½ cup Chicken Broth
2 Tbsp Sweet Corn Kosher Salt/Black Pepper
Directions: Inamediumsaucepanadd¼cupofpolenta,½cupmilk,½cupchickenbroth&2Tbspsweetcorn.Placesaucepanin
ILForno for 15-17 minutes at 500°F. Have the saucepan towards the front & stir continuously. Kosher salt & black
peppertotaste.
Directions: In a mixing bowl add chopped blanched spinach, diced piquillo peppers and crumbled goat cheese with 1 tsp
extra virgin olive oil, kosher salt & cracked black pepper. Open the oysters and cut the abductor muscle
underneath.Drain liquid.Add2Tbspofthemixturetotheoyster coveringit.Placeonasizzlepanand putinILForno
for8minutesat500°F.

Steamed Mussels with Garlic,
Italian Sausage & North Coast SchrimshawAle
Steamed Mussels with Garlic,
Italian Sausage & North Coast SchrimshawAle
Mussels
Ingredients: 1 cup Mussels
4 tsp Citrus Butter*
½ bottle North Coast Scrimshaw Pilsner
1 tsp Extra Virgin Olive Oil
½ cup Spicy Italian Sausage
1 Bay Leaf
2 Cloves Garlic (minced)
2 tsp Parsley (chopped)
Directions: Place one cup of mussels in a preheated
skilletwith4tspofcitrusbutter,1tspextra
virginoliveoil,½bottleofPilsner,½cupof
thinly sliced sausage, bay leaf (remove
from dish after steaming), 2 tsp parsley,
and minced garlic. Cover and steam for 5
minutesat500-550°F.
Bread
Ingredients: 1 pc French Bread 2 tsp Butter
Directions: Take1pieceofFrenchbreadandplacein
skillet with 2 tsp butter. Place towards the
frontofILForno. Willcrispin2minutesat
500-550°F.
*CitrusButter
Ingredients 2 tsp each of Lemon, Orange & Lime rinds (blanched
quickly and dried) 2 sticks Butter (½ lb)
2 tsp each of Lemon, Lime & Orange Juice
Directions: Whisk to soften butter, add blanched zest, then mix
juices in slowly as whisking mixture. Chill. Suggestion,
chillinplasticwraplinedicecubetray,makingportionsto
beused,usetwoforthisrecipe.Usewhatisneededand
save the rest, great with any fish. Will last 5 days in
refrigerator.
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Pork Tenderloin
Ingredients: 1-2 lbs Pork Tenderloin (Marinated or Dry Seasoned) Extra Virgin Olive Oil
Directions: Pre-heat cast iron skillet in IL Forno at 525 to 600°F brushed with oil. Roast for 10-12 minutes turning every 2-3
minutes.
Pork Tenderloin
Pork Tenderloin

Whole Roasted Quail
Ingredients: (2) 8 oz Quails (semi-boneless)
Kosher Salt/Black Pepper.
Directions: Season (2) 8 oz quails, semi boneless,
with kosher salt & black pepper. Place on
preheated skillet for 6-8 minutes at 500-
550°F rotating through hot spots in the IL
Fornountilalljuicesrunclear.
Whole Roasted Quail, Heart of Palm,
Straw Mushroom & Pepper Salad
Whole Roasted Quail, Heart of Palm,
Straw Mushroom & Pepper Salad
Sea Bass Steak, Red Wine Vinaigrette
Sea Bass Steak, Red Wine Vinaigrette
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Sea Bass Steak
Ingredients: 8 oz Sea Bass Filet
Kosher Salt/Black Pepper
Directions: Season 8 oz portion of sea bass
with kosher salt & black pepper.
Place in IL Forno at 550°F in a
medium preheated skillet. Sear
seabassfiletforapprox.6minutes
each side or until golden on each
side. Desired temperature is
medium.
RedWineVinaigrette
Ingredients: ½cupRedWineVinegar 3TbspRedWine(drinkingquality,Chianticanbeused)
1½tspSalt/Freshlygroundpepper 2TbspfreshsqueezedLemonJuice 2tspHoney
1cupOliveOil
Directions: Mix all ingredients except oil in a blender or whisk together aggressively. While mixing drizzle oil into the mixture
slowlycausingaslightthickeningoremulsion.Dressplatewiththevinaigretteandplacefishinthecenteroftheplate
dust withparsleyanddrizzlevinaigrettelightlyoverfish.
Heart of Palm, Straw Mushrooms & Pepper Salad
Ingredients: ½ cup Heart of Palm (chopped) ½ cup Straw Mushrooms ½ cup Roasted Peppers
1 Tbsp Extra Virgin Olive Oil Kosher Salt/Black Pepper
Directions: In a medium-sized mixing bowl add ½ cup chopped heart of palm, ½ cup straw mushrooms and ½ cup roasted
peppers,1Tbspextravirginoliveoil,koshersalt&blackpeppertotaste.