Comments on: Portobello Sandwich

By: betty q.

betty q. — Fri, 25 Jul 2008 21:02:54 +0000

Hey Angela, New Yorker, Thelma….send me an e-mail:mymudcake@hotmail.com…I really don’t like typing and I am not computer techie so I have recipes filed in the address and I can ask my son to paste it and send it to you ladies…Is Olive Jam recipe all you want? ….This Jam is really , really , really good! Are you what I call CONDIMENT people because I am… I have bottles and bottles of SAVOURY JAMS and MUSTARDS…marinades for chicken and pork barbecue, salad dressings…All homemade of course!

By: Angela

Angela — Wed, 23 Jul 2008 19:51:46 +0000

Hi betty q.,

Thanks for sharing the recipe! How long does a jar of the garlic jam keep in the fridge?

By: thelma

thelma — Wed, 23 Jul 2008 03:23:52 +0000

HI BETTY Q.!I PLANTED THE JAPANESE VARIETY. I HAVE 10 PLANTS AND ARE ALL LOADED WITH EGGPLANTS! IF YOU WERE MY NEIGHBOR, YOU’RE MORE THAN WELCOME TO PICK SOME EGGPLANTS. THAT’S WHAT I DO, THAT IS, SHARING THEM WITH FAMILY AND FRIENDS. THAT’S ANOTHER RECIPE THAT I MUST TRY… THANKS! YOU’RE A GREAT COOK, AND LIKE THE REST, I WANT TO THANK YOU FOR SHARING YOUR GREAT RECIPES WITH US. WOULDN’T IT BE NICE IF WE COULD SHARE PICTURES OF WHAT WE COOK? MM, THANKS FOR YOUR SANDWICH RECIPE AS WELL. GOSH, AFTER TRYING ALL THESE YUMMY SANDWICH RECIPES, I MUST SAY THAT WE SHOULD ALL BE LOOKING TRIM AND HEALTHY!!!

By: thelma

thelma — Wed, 23 Jul 2008 03:20:40 +0000

By: betty q.

betty q. — Wed, 23 Jul 2008 02:48:47 +0000

Hey Thelma, New Yorker and Angela….make two jars of Roasted Garlic Jam…one jar of the jam add it to HONEY DIJON MUSTARD….masaaarap!!! Good with grilled or barbecued sausages on a Kaiser or Portuguese Bun. be prepared to have copies of the recipe to give away.

Thelma…did you plant the Chinese or Japanese eggplants or the big oval ones? If you planted the long ones, try cuttting them on the diagonal then seasoned then grilled. After grilling, make a vinaigrette…olive oil, cider vinegar or lemon juice, minced garlic, dijon mustard, salt/pepper, grated parmesan cheese, dash of worcestershire…then marinate your grilled eggplant in it. Lay it on a Kaiser or Italian Bun and top with Parmesan Cheese shavings!!…SIMPLE BUT GOOD though one messy sandwich to eat!!!

By: Laura

Laura — Wed, 23 Jul 2008 01:52:04 +0000

Superb sandwich that’s definitely light & healthy! Good ideas for the spreads. Two of our favorites are flavorful kalamata olive tapenade & hummus with garlic. Looking fwd to more ideas MM! Thanks!

By: millet

millet — Wed, 23 Jul 2008 00:50:26 +0000

i like!

By: thelma

thelma — Tue, 22 Jul 2008 19:01:16 +0000

i like your recipe, new yorker. i have a lot of eggplants in my backyard now so i love making this vegetarian sandwich a lot. i also bake my own bread so the sandwich comes out really delicious! betty q., i look forward to making your roasted garlic jam recipe. thanks…….

By: betty q.

betty q. — Tue, 22 Jul 2008 03:33:41 +0000

Hello Angela and New Yorker: I think you can find those at specialty stores But before you head out and go shopping…try making your own…For Roasted Garlic Jam: enough to make 1 -8oz. jar…10 heads nice firm garlic bulbs (make sure NO GREEN SPROUT – gives it a bitter after taste!), 1 medium Walla Walla or Vidalia onion, OLIVE OIL, Balsamic vinegar, pinch of dried herbs, HONEY to taste….Remove outer paper skin from garlic bulb and then cut about 1/4 inch from top exposing the cloves. Arrange on baking dish and douse each bulb with olive oil letting it run through the cloves. Then cover dish with foil and bake in preheated oven 350 degrees for about 45 minutes to 1 hour or until soft and turn beige in color. While garlic is roasting, peel the onion and slice. Saute slowly in olive oil on top of stove until caramelized and soft. Add also pinch of dried basil and oregano. When caramelized, add about 1/2 cup balsamic vinegar and reduce to almost half.Remove from heat and squish the roasted garlic from their skins and add to onion mixture. Transfer to food processor and pulse only (IF YOU WANT TEXTURE) or puree until smooth. Sweeten with a touch of HONEY. Adjust taste adding more balsamic if needed. If too thick, thin out with a bit of water. Cool and pack into jars and refrigerate…Uh,Oh…hubby just got in …have to eat supper now, I’ll continue with the Olive Jam later!

By: GayeN

GayeN — Tue, 22 Jul 2008 00:57:32 +0000

hmmm…i suddenly want a sandwich…will definitely try this one out.. thanks MM!