As part of our June 2021 celebration of getting ‘Back to fine dining’ (yes!), we’re excited to announce our partnership with Chef Robert Bleifer, who most recently served as Executive Chef & Vice President of Culinary Production for Food Network for 24-years. Chef Rob has created six recipe pairings to share with our Members and fans, which we’ll dole out in a six-part blog series now through June!
Chef Rob was responsible for everything from managing the kitchen of 18 Food Stylists and Recipe Developers to coordinating with Production teams, Chefs/Hosts, Guest Chefs, and much more. He was also an on-air presence, judging numerous Food Network Challenges, catering the three Food Network Wedding specials, and many other “cameo” appearances.
We invite you to follow Chef Rob on Instagram @chef_robear! He’s got a lot of new projects in works and you’re going to want to be the first to know!
FYI, sister winery Prescription Vineyards is also celebrating ‘Back to Fine Dining’ by being the exclusive wine sponsor for Tampa Bay Restaurant Week this June 17 through 27. Click here to learn more…
We’re going to jump-start Chef Rob’s series with something we’ve never seen before, a Savory Biscotti recipe to pair with our Lloyd Cellars Carneros Chardonnay. This certainly redefines the idea of ‘breakfast for dinner.’
Happy home cheffing!
Chef Bleifer Savory Biscotti
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
- 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary)
- 4 large eggs
- 2 tablespoons extra-virgin olive oil
- 1/2 cup grated parm
- 2 tablespoons honey
Set an oven rack to the middle shelf and preheat oven to 350.
Line a cookie sheet with parchment.
In a large mixing bowl, whisk together, flour, salt, and baking powder.
In a medium bowl or large measuring cup, whisk eggs and then whisk in oil, herbs, and honey.
Add the egg mixture into the flour mixture and mix with a rubber spatula.
With floured hands, transfer the dough to a floured work-surface.
Roll into a log about 12 inches long and 4 inches wide (it will be flat).
Place the log on the cookie sheet and bake for about 20 minutes, until the dough is firm to the touch and lightly golden in color.
Cool the log on a rack and lower the oven temperature to 325.
With a serrated knife, cut the log into 1/4 inch wide cookies (slice straight across for shorter biscotti or at a 45 degree angle for longer biscotti.
Place the sliced biscotti cut-side down onto the cookie sheet and bake for an additional 15-20 minutes, or until dry and golden.
Cool on racks and serve immediately, or when fully cool, store in an air-tight cookie tin for several days.