Mama Huang's Cookbook

INGREDIENTS:

Crust:  
12 graham crackers, finely ground (1 1/2 C)
5 T unsalted butter, melted
1/4 C sugar
1/3 t salt

Filling:
2-8oz packages of cream cheese
1 packet of non-flavored gelatin
1 C boiling water
1/2 – 3/4 C sugar
1/8 t lemon extract
grated zest of 1 medium lemon

Topping:
Fresh fruit (sliced kiwi, halved strawberries or whole blueberries)

DIRECTIONS:

Preheat oven to 350 deg.

To make crust:
Pulse graham cracker crumbs, melted butter, sugar and salt in a food processor                        until combined.
Press crumb mixture into the bottom and sides of a 9″ pie dish.
Bake until fragrant and edges are golden, 12-14 mins. Cool completely on rack.

 To make filling:
Mix sugar and gelatin in a bowl.
Add boiling water and stir to dissolve.
Pour liquid into the food processor, add cream cheese, extract and zest, and
process till smooth and creamy.

To assemble:
Pour the creamy mixture into the crust.
Cover with plastic wrap, refrigerate at least 2 hours.
Prior to serving, decorate with topping.

1/8 pie has 140 calories.

INGREDIENTS:

2.5-3 lb lamb shoulder/leg, cut into 2″ cubes  (I have cooked up to 5 lbs)

1 t cinnamon powder              (double if more than 3 lbs)
1 t ginger powder                      (double if more than 3 lbs)
1 t cumin powder                      (double if more than 3 lbs)
1 t tumeric                                   (double if more than 3 lbs)
1 T chopped garlic                     (double if more than 3 lbs)
1 t course salt (1/2 t fine salt)  (double if more than 3 lbs)
2 t olive oil                                   (double if spices are doubled)

Olive oil

2 onions , roughly sliced

1 C vegetable,chicken or beef  stock/broth
1 bay leaf
1 piece 2″ cinnamon stick

3 T honey
10 oz prunes (optional, but probably necessary for full flavor of this dish)

3.5 oz almonds, skinless, toasted *(optional, but probably necessary for full flavor of this dish)
1 T sesame seeds, toasted** (optional, but probably necessary for full flavor of this dish)

* 225 deg, 10-20 min
**225 deg, 3-5 min

DIRECTIONS:

1. Cover prunes with boiling water, set aside.
2. Mix the cinnamon, ginger, cumin, tumeric, garlic, salt and olive oil to make a paste, and rub over the meat.
3. Press [Saute]. When [Hot] appears, add 1-2 T olive oil and saute onions till tender, about 3 min. Remove onions.
4. Add meat and brown on all sides, about 10 min. (May have to do it in 2 batches).
5. Add the stock/broth and deglaze. Add the onions, bay leaf and cinnamon stick.
6. Press [Meat] and then the [+] or [-] button to choose 30-35 min pressure cooking time.
7. When time is up, start releasing the pressure by pressing [Cancel]. After 10 min or so, can vent to release total pressure, then open the lid.
8. Add prunes and honey, and reduce the liquid by pressing [Saute] and simmering everything together.
9. Serve in a deep dish. Sprinkle with the almonds and sesame seeds.

Adapted from recipe by Laura Pazzaglia (www.hippressurecooking.com)

An adaptation of a recipe for Cod Cakes from Sam Sifton of the NY Times.
INGREDIENTS

1 lb crabmeat

2 T butter
2 ribs of celery, diced
1 medium-sized onion, diced
2 large cloves of garlic, minced

1 heaping T of mayonnaise
2 t Dijon mustard
2 eggs, beaten
3/4 t kosher or sea salt
1/2 t ground black pepper
1 1/2 t Old Bay seasoning

1 heaping cup of panko bread crumbs
1 C  roughly chopped parsley

1/4 C neutral oil, like canola

mayonnaise (to smear on patties prior to pan frying)

PREPARATION

In a medium saute pan, on medium-high heat, melt butter. When the butter foams, add
celery, onion and garlic, and saute, stirring often, until vegs soften and the onion is translucent. Transfer to a medium-large mixing bowl.

In a small bowl, mix together mayonnaise, mustard, eggs, salt. pepper and Old Bay.
Add this to the sauteed vegetables, add the panko bread crumbs and stir to combine.
Add the parsley, and stir again.

Add the crabmeat and stir in gently, so that the crabmeat does not totally disintergrate, but stay in the sections (lumps) it came in. Make patties (you should be able to get 8 decent size patties, or more if you want smaller patties). They should hold together well , but if need be, place patties on parchment on a sheet pan, cover with plastic wrap and refrigerate for 30 min or longer to set.

Apply a small smear of mayonnaise to the exterior of the patties. Set a large saute pan on high heat, add the neutral oil. When the oil is shimmering, place cakes on pan, reduce heat to medium-high, and saute until golden brown. (The mayonnaise smear will give the patties a crisp crust). Serve immediately.