All Of It: 'Bodega Bakes' Brings Corner Store Recipes To Your Kitchen
Hosted by Alison Stewart
Release Date: December 31, 2024
Introduction
In this enriching episode of All Of It, Alison Stewart delves into the heartwarming and flavorful world of bodegas through the lens of baker and community organizer Paolo Velez. The episode, titled 'Bodega Bakes' Brings Corner Store Recipes To Your Kitchen, explores how bodegas serve as cultural hubs and inspire delectable recipes that reflect the diverse tapestry of New York City.
Exploring Bodega Culture with Paolo Velez
Paolo Velez begins by sharing her deep-rooted connection to bodegas, particularly those in the Bronx that resonate with her Dominican heritage. She emphasizes the bodega's role as a "third space" where community members intersect, share stories, and find solace in their daily lives.
“[Bodegas] are where the community meets, right? When you're hungry, when you're sad, when you're happy... it's something that we hold fast to even once we move out of New York.”
— Paolo Velez [00:18]
Paolo reflects on her upbringing in the Bronx, where frequent visits to Dominican and Mexican bodegas not only introduced her to a variety of unique flavors but also instilled a sense of belonging and cultural identity.
“...he knew all of the kids at school. We would walk in and he would know every single one of our struggles, happiness, et cetera, and he would make sure that we never felt the pangs of living in the inner city part of the Bronx.”
— Paolo Velez [03:16]
'Bodega Recipes for Sweets and Treats': A Culinary Journey
Paolo introduces her new cookbook, Bodega Recipes for Sweets and Treats, which encapsulates the essence of bodega-inspired baking. The cookbook features an array of recipes that blend traditional Dominican flavors with the convenience and accessibility of corner store ingredients.
“I had to actually break it down, right? Like I had to break down the process of explaining what I know and how I think...”
— Paolo Velez [09:38]
Highlighted Recipes
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Black and White Cookies vs. Passion Fruit Half Moon Cookies
- Paolo differentiates between the classic black and white cookies and her innovative passion fruit half moon cookies, which infuse tropical flavors to create a unique twist.
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Biscocho Dominicano
- A cultural staple, the biscocho Dominicano is described as a hybrid between a pound cake and a yellow cake, enriched with fillings like pineapple jam or guava spread, and finished with a stabilized meringue.
“Dominican cake lives somewhere in between a pocket cake and a yellow cake... finished with a stabilized meringue.”
— Paolo Velez [13:35] -
Thickums
- Paolo redefines the concept of cookies with her thickums, giant cookies that are crunchy on the outside and gooey on the inside, available in flavors such as matcha, raspberry white chocolate, and cranberry.
“Thickums are this, like, really giant cookie that is, like, very crunchy on the outside, but gooey on the inside.”
— Paolo Velez [17:39]
Community Voices: Listener Call-Ins
Throughout the episode, Alison invites listeners to share their favorite bodega treats, adding personal anecdotes that highlight the universal love for these corner store delights.
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Nick from Manhattan praises the simplicity and satisfaction of bodega treats like black and white cookies and no-frills chocolate cake.
“I don't need to be going to some fancy Upper East Side bake shop... just down and dirty, you know.”
— Nick [06:23] -
Reed from Brooklyn recommends a caramelized condensed milk cake from a Russian Uzbek supermarket, drawing parallels to Paolo’s biscocho with a local twist.
“It's like the Russian equivalent of dulce de leche... it's the best thing I've ever had in the sweets category.”
— Reed [12:36] -
Kyle from Verona, New Jersey reminisces about his favorite tricolor cookie cake from a beloved Astoria bodega, highlighting the emotional connection to these treats.
“The tricolor cookie cake... it tastes amazing and I'd get every chance I could.”
— Kyle [17:02]
Baking Insights and Tips from Paolo Velez
Paolo shares practical baking advice essential for creating authentic bodega bakes at home:
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Essential Tools
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A good whisk is indispensable for multitasking in the kitchen, eliminating the need for cumbersome equipment.
“Invest in a nice, strong whisk, because you don't have to have a stand mixer.”
— Paolo Velez [10:49]
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Pantry Staples and Ingredient Sourcing
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Utilize ingredients readily available at multicultural markets or local bodegas. Paolo emphasizes creativity with what you have, whether it’s using gooseberries or experimenting with different types of imitation vanilla.
“If you can’t find that, I try to find substances that are reasonable for you... and then what's another one? Oh, that imitation vanilla, of course.”
— Paolo Velez [11:57]
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Recipe Adaptation and Flexibility
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Paolo encourages bakers to personalize recipes, allowing for variations and substitutions based on regional ingredient availability.
“I encourage people to really play in the book... but it's finished with the piece de resistance.”
— Paolo Velez [13:35]
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Mastering Flan
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Making flan requires patience and precision, particularly with managing the water bath to avoid cracks and achieving the perfect texture.
“You have to, you know, almost like, let it do the low and slow, set it and forget it.”
— Paolo Velez [19:02]
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Conclusion
The episode beautifully intertwines personal narratives with culinary expertise, showcasing how bodegas are not just stores but vital cultural landmarks that inspire delicious creations. Paolo Velez’s cookbook serves as a homage to these beloved institutions, offering listeners a chance to recreate the flavors of their favorite corner stores at home.
As Alison wraps up, she teases upcoming content, including discussions on cocktails with the authors of Every Cocktail has a Twist, further enriching the cultural conversation.
“The name of the book is Bodega Bakes. It's by Paolo Velez. I'm not giving my copy back. This is for me.”
— Alison Stewart [20:36]
This episode of All Of It is a testament to the enduring influence of bodegas in shaping community bonds and culinary traditions. Whether you’re a seasoned baker or a curious foodie, Paolo Velez’s insights and recipes offer a delightful journey into the sweet side of New York’s cultural landscape.