d o c t o r a n d m a m a

Linda Shiue

Linda Shiue
Location
San Francisco Bay Area, California, USA
Birthday
December 31
Bio
I am a physician and spend my free time with my husband and kids, reading everything in sight, eating, traveling, and cooking meals inspired by my travels. These days I'm spending more time at my food blog, spiceboxtravels.com. Please visit me there and follow me on Twitter @spiceboxtravels. Disclaimer: Health information presented here is not intended nor recommended as a substitute for medical advice, diagnosis, or treatment. Always seek the advice of your own physician or other qualified health care professional regarding any medical questions or conditions. © 2010-12 Linda Shiue. All Rights Reserved.

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DECEMBER 14, 2010 11:21AM

Sweet Surprises and Old-Fashioned Kindness

Rate: 10 Flag

bake it forward tin 

Wait-- is this a chain letter?

That's what I wondered when Lucy Mercer first approached me with the idea of participating in "Bake It Forward" shortly before Thanksgiving.  Yes,  it took me a little time to warm up to the idea.  While I would never hesitate to gratefully receive a package of Lucy's homemade delights, I needed to understand what I was signing up for.  Having been burnt by participation in one too many chain letters over my gullible lifetime, I was gun shy.  

Gracious Lucy answered my wary query: "I think the idea is just to bake & have fun."  Oh dear, maybe I need to loosen up!

The tin, with its gossamer golden bow, has now traveled from Lucy to Lisa Kuebler, both in the Atlanta area, then across the country to Grace Hwang Lynch, not far from me in the San Francisco Bay Area.  I was the lucky recipient last week of Grace's delectable cookies.  When I showed the package to my kids, they asked me who it was from.  "Someone from Open Salon," I said.  "Huh?" they asked, confused.  And who wouldn't be? The virtual world seems so intangible, but here I was, with a package in my hands.

I opened the package to see the now familiar Bake It Forward tin and a series of cards, all handwritten, one from Lucy, the next from Lisa, and another from Grace.  Suddenly, my virtual community of culinary comrades practically sprang to life.  Holding their handwritten notes in my hands reminded me of the letters I exchanged with the penpals I cherished as a child.  Just as my childhood penpals opened my world and taught me about other cultures, so do my SKC friends, with their stories about their lives and recipes from their families.  

We devoured Grace's cookies quickly, but I won't forget the moment.   The virtual world, made real, thanks to a cookie, and a sweet, old fashioned idea.  As inscribed on the tin, "A Cup of Kindness Goes a Long Way."  

For the next Bake It Forward participant, Theresa Rice, I am sending the tin back across the country to Georgia.  Theresa will be getting a trio of some of my family's favorite cookies: my sparkly sweet corn cookies from last week's SKC, some deep, dark chocolate cookies accented with salted pistachios, and salted caramel shortbread.  

Thank you Lucy, Lisa, Grace, Theresa and all of my other fellow foodies on OS for a wonderful year!  I wish you all a happy holiday season and a new year full of joy, sweetness, and surprises.  And if anyone else is interested in sharing in the fun, please let us know in the comments. 

*     *     * 

Bittersweet Chocolate and Salted Pistachio Cookies

bittersweet chocolate and pistachio cookies by Linda Shiue 

This is a sophisticated take on a chocolate butter cookie.  It is just slightly sweet with its base of bittersweet chocolate and is festooned with a festive salty garnish of pistachios and sparkling demerara sugar.   Enjoy this with a cup of milky tea or a cappuccino.  I adapted this from a recipe that originally appeared in Gourmet, 2003. 

Makes 4 dozen. 

Ingredients

2 cups flour

1 tsp. baking powder

1/2 tsp salt

1 1/2 sticks unsalted butter

1 cup sugar

1 large egg

1 tsp vanilla

1/2 cup Dutch-process unsweetened cocoa powder

1/2 tsp baking soda

10 1/2 oz bittersweet chocolate, melted and cooled.  Use the best quality you can find-- I used Valrhona

garnishes: a few tablespoons of salted pistachios and demerara sugar 

Technique

1.  Sift together flour, baking powder, and salt.

2.  In a separate bowl, cream together butter and sugar until light and fluffy.

3. Add egg and vanilla to butter-sugar mixture.

4.  Add in flour mixture and gently combine.

5.  Add in cocoa powder, baking powder and cooled melted chocolate and mix all into a stiff dough.

6.  Place a sheet of plastic wrap onto your work surface, place dough on top, and form dough into a 2 inch diameter log. 

7.  Roll dough log in crushed salted pistachios and then in demerara sugar.

8.  Chill dough for 2 hours and then slice to make cookies.  Dough will be firm and crumbly.  If it's too firm to slice, leave at room temperature for a while or defrost in a microwave at 30% power for about 30 seconds.

9.  Bake in a preheated 350 degree oven for 12 to 15 minutes.

10.  Cool for 10 minutes before serving. 

 *     *     *

Salted Caramel Shortbread 

salted caramel shortbread by Linda Shiue 

Have you experienced the delight of an oozy caramel accented with the crunch of sea salt? The first taste will make you feel like your palate has gone to finishing school.  Inspired by these confections as sophisticated as only the French could make, I have created a brown sugar shortbread with a sprinkle of sea salt on top.

Yield: 2 dozen pieces 

Ingredients

2 cups flour

1 heaping tablespoon cornstarch

1/2 cup light brown sugar

2 sticks unsalted butter, at room temperature

garnish: coarsely ground sea salt 

Technique

1.  Preheat oven to 325.

2.  Sift together flour, cornstarch, and brown sugar.

3.  Use a fork, then your hands to work in the butter.

4.  Flatten dough into a 3/4 inch thick circle on a baking sheet, and flute the edges.  Use a fork to prick all over.

5.  Sprinkle sea salt over surface of shortbread before baking. 

6.  Bake for approximately 25-30 minutes, until the edges are golden.

7. Cool for 20 minutes, then cut into wedges or rectangles to serve. 

 

© 2010 Linda Shiue


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Linda, I'm laughing over the first few paragraphs. I guess my request did come out of the Internet Blue. I love seeing this tin go back and forth and I love the collection of handwritten notes inside - there's a lot of friendship in that box. And the bow still looks good! I can not wait to try this shortbread - I'm sold on the description - will try today!
LINDA! can I jump the line and send someone a Sour Cream Pound Cake?? this is fantastic!
What a lovely, lovely idea. I must think of a similar "Bake" It Forward for those of us who do not bake. ~r
Lucy, thanks again for starting this! Do try the shortbread and let me know what you think-- I just thought it up and baked it last night and I am wondering if dark brown sugar would be more caramelly? Also, more salt might enhance it more. Let me know.

Gabby Abby, you are most welcome to send that pound cake, it looks delicious! If you want to be the next recipient, sent a message to Theresa Rice, because she gets the tin next. Merry Christmas and happy baking!

Joan, thanks for stopping by! Now, that is an intriguing concept. Perhaps speaking it forward (poetry) or envisioning it forward (photography)?
The best treat I ever had like this was fried bread with a little sugar sprinkled on top. But the only people I've known who could get it right were Indians who learned it at their mother's apron strings. The cookies look good...think I'll try them. Still I'm not certain I'd trust my friends with the whole bake-it-forward thing. There'd be Alice Toklas cookies and acid sponge cake flying through the mail in no time.
Rated
Linda,

How lovely! I know what you mean about the virtual community here -- and how exciting to have delicious, tangible evidence of it in your hands! And your cookies look wonderful indeed.
Bake it forward--can this be done with upsidedown cake?
manhattankid, I agree that it is a good idea to think about your baking circle before attempting this project! Enjoy the cookies.

Pandora, thanks for stopping by. Have a great day!

Leon, the tin is perfectly sized for an upside down cake. Bake away!
What a fun idea! Why does Georgia have so many bakers???

The shortbread sounds terrific. You guys should give the traveling tin it's own blog and then as each recipient bakes their cookies and sends them off they can simultaneously add the recipe of the cookies they contributed, pretty soon you'll have a cookie book.
Glad the cookies made their (short) journey! Yes, it does sound a little like a chain letter, doesn't it? To tell the truth, I was sad to send the cards away with the tin, it was a real treat to see everyone's handwritten messages. Bon Voyage, cookie tin!
Gosh. Guess we might as well take our ideas of your delicious cookie exchange and apply them topically! I feel like I just gained 4 pounds by reading! But what a fun journey you take us on here!
*eating my healthy homemade soup with a smile*
Rated
Mmmm! The title says it all. :)
I wish we could rate comments here. themanhattankid's Toklas comment made me laugh!
ablonde, that is a good question about Georgia. Must be in the water. Your idea for a group blog is a great one... any leaders?

Grace, goodbye cookie tin and goodbye cookies! Thanks again- they were so good.

Thanks PW and clayball!

Lucy, truly!
Thanks for the delicious recipes for the Holiday Seasons. Now I know what to make....