Rhubarb Wine - Seventh Bottle (B3), 23rd September 2017

I have discovered that Claire thinks my onion cooking technique is poor. Apparently I don't let them fry for long enough - particularly when making Boursin Noodles. My bacon cooking technique also has room for improvement. With this in mind, and a glass of rhubarb wine to hand, I made sure the onions were meltingly soft and that there was some browning to the bacon for the evening meal. We should have been at Music Club, but an evening in the company of rhubarb wine (which is excellent this year) and an episode of Torchwood on the sofa seemed preferable.

Here is an occasional recipe for Boursin Noodles (serves 2) - which are both easy and delicious:

Ingredients

1 onion
Large clove of garlic
Olive oil
3 or 4 rashers of bacon (maybe streaky, can be smoked or unsmoked)
several mushrooms
A good dollop or two of soft cheese (I used Philadelphia - the recipe says it should be Boursin)
Parsley if you have any and can be bothered.
Some pasta or noodles

Method

1. Slice the onion thinly and fry it in your main pan in the oil for longer than you think is absolutely necessary, making sure your partner is happy with the result.
2. At some point during this frying, crush the garlic and add that
3. Cut the bacon into strips and fry that in a different pan until it goes brown enough to your partner's satisfaction.
4. Put the bacon into the pan with the onions and garlic. Let it fry a bit longer.
5. Slice the mushrooms and add them.
6. Cover the pan and let the liquid come out of the mushrooms
7. When it all looks like it might be done, stir in the one or two dollops of soft cheese and stir.
8. By now you should have been cooking the pasta or noodles.
9. When the pasta or noodles are done, add the parsley to the oniony-bacony-garlicky-mushroomy-cheesy mix.
10. Serve up the pasta and sauce.
11. Eat and enjoy.