Confit may be a way of preserving food, but the batch I made the other day is almost gone, so I didn’t get a chance to put it to the test. So far we’ve had it with pasta (twice), in egg sandwiches along with some of the bacon, and with tonight’s twist on a traditional Italian soup. I thought the bacon infused tomatoes would give a bit of an American flair, a sort of Pork ‘n’ Beans meets Pasta Fagioli.
Pasta Fagioli All’Americana
1 1/2 cups dried cranberry beans, picked over and rinsed
1 tablespoon extra-virgin olive oil, plus additional for serving
I set my Sun Oven out first thing in the morning, even if I don’t know what I’ll be cooking, just so it will be ready when I am. Sometimes I toss in a pan of bacon too, because crispy sun cooked bacon always comes in handy at some point during the day.
Sun Roasted Fingerling Potatoes with Bacon
1/2 pound bacon
1 1/2 pound fingerling potatoes
I read somewhere that bacon is the most commonly burnt food in restaurant kitchens. That used to be the same in mine too. In a frying pan it seems that it goes from ‘not quite done’ to ‘burnt beyond recognition’ in the blink of an eye. Bacon in the Sun Oven on the other hand is much harder, although still possible, to burn. It takes a little longer to cook it, but on the plus side your house won’t smell and the risk of a grease fire is zero.
All you need is a rimmed baking sheet or pan and a rack. Set the rack on the baking pan and drape the bacon strips on the rack. The pan will catch the grease and the rack will keep the bacon out of it. It will take anywhere from 30 minutes to an hour if you like it crispy. And once you have some crunchy, fragrant, cooked bacon on hand the sky’s the limit.