| Hello Friends, In yesterday's newsletter, which I've included below, I shared a garlic confit how-to. After hitting send, I received a number of emails with questions about storing, and I realized I never shared a link to the actual recipe, which included storage notes. For future reference, you can find the recipe here, but in sum, you should store the garlic confit in the fridge and try to consume it within 2 weeks. Here's a note from Bon Appetit: "In most cases, confited garlic is perfectly safe to eat, but storing garlic in oil does come with some risk of botulism, a food-borne illness caused by bacteria that thrive in low-oxygen, low-acid, low-sugar environments. The cooking process greatly reduces that risk, as does storing the cooked garlic and oil at a temperature below 38°F and consuming them within 2 weeks. For longer storage, or to store at room temperature, look for methods using a pressure canner." One of you sent me a link to this post, which includes pressure canner instructions should you be interested. And another one of you sent me this Serious Eats article, which explains in more detail the risk of botulism. Thanks, Everyone! June 30th Newsletter: Hello Friends, I have been wanting to learn how to make garlic confit since April, when I tasted the sweet caramelized cloves on a pizza at Rose Pizzeria in Berkeley. I am a garlic lover and don't mind any amount of raw garlic, but I loved the mellow garlic flavor the confited cloves infused in this particular pie. It turns out garlic confit is shockingly easy to make. Place 1.5 cups of garlic cloves in a pot and cover with 1 cup of extra-virgin olive oil: Cover the pot and place in a 250ºF oven for 2 hours: Uncover to find a pot of sizzling, buttery-soft cloves: I have already enjoyed the cloves on a pizza (see below), and this weekend, today in fact, I'm trying my hand at focaccia dimpled with garlic confit and rosemary. I will report back if it's a success. Friends, I'm wishing you all a Happy Fourth 🇺🇸🇺🇸🇺🇸🇺🇸 Next week, if you're entertaining, here are a few ideas, and find a few favorites below.
July Fourth RecipesFlag Cake (a fun one to do with kids)
Whipped Cream Cream Cheese Frosting — every time I make this frosting, either for the above-pictured flag cake or this birthday cake, or this carrot cake, someone asks for the recipe, always calling out its texture.
Classic Italian Dressing + A Chopped Salad Laura Vitale's Whipped Ricotta with Honey + Pistachios (crowd pleaser!) The Easiest No-Knead Brioche Buns
4-Ingredient Balsamic-Roasted Mini Peppers
Trader Joe's 3-Ingredient Lentil Salad
Peach-Frangipane Galette (mixed berry galette is a fun one, too)
Strawberry Paloma Slushie (great for a crowd 🎉) Virtual Cooking ClassOn Thursday, August 1st from 6-7:15 pm, I'll be teaching a virtual cooking class on Sicilian and Grandma-style pizzas. I'll be making three recipes from Pizza Night. This class is part of Milk Street's summer pizza series, which includes classes taught by Peter Reinhart and J. Kenji Lopez-Alt. Use PIZZANIGHT15 for 15% off my class. Summer Squash Pizza with Garlic Confit, Basil & Burrata
In Friday's pizza newsletter, I shared a recipe for the above-pictured pizza, and I also reviewed my Breville Pizzaiolo, a countertop electric pizza oven. Get the recipe and watch the video here:
Thank YouThank you to all who have ordered Pizza Night.
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