This past weekemd was rather hectic. For the past few weeks I have been frantically preparing for a licensing examination that required me to unearth knowledge I had lost eons ago – a plethora of arcane engineering knowledge that had gone the way of so many things not used – nearly lost forever. Well having sat through two days of grueling examinations I am much relieved to reclaim my ‘normal’ life, a large factor of which is… cooking or at least thinking of cooking. Still all the household chores left undone were crying out for attention and then I came down with a ghastly cold. We made a trip to Temecula which, as all excursions these days, included a meal with sandwiches. Since this is not our recipe, we can’t speak much about the preparation.
Grilled portobello sandwich with roasted bell peppers, goat cheese, pear, organic baby greens and pesto mayo on a grilled brioche from the Smokehouse Restaurant at Ponte Winery. Great ingredients but execution was a bit lacking. Couldn’t taste any discernible flavor in the roasted veggies – perhaps a bit longer in the marinade would be helpful (even transformative), especially for the portobellos which experience has taught me, require at least 30 minutes to absorb the requisite flavors.
Notwithstanding, it was a creditable attempt and, if for nothing else, the photo makes for great food porn 🙂