THE HYGGE TIMES
September 2017 Edition
The BCCC is Now Open! A Few Words on the BCCC Recipe of the Month: FullBy Diana Rodriguez Proof Fudgy Brownies By Lucas Denton Last night, at about 4 PM, Friends and Family guests began to arrive. It was a stream of familiar faces, faces of people with whom we’ve now worked for three years to make this very evening happen. They each carried a mixture of awe, gratitude, and pride as they entered, marveling at the result of our collaboration.
“This program came when I was going through a rough time and it grounded me. My dream was, and still is, to open my own restaurant with my sister. I wanted to be a chef and learn every aspect of the business, which I feel like I’ve gotten and will only continue to get. The transition to externship at the Great Northern Food Hall was challenging for all of us. The commute was tough and all of the sudden we were working with real people, really fast, with all different kinds of attitudes. This is where I was able to utilize my other skills and learned a ton about the product there. In the [kitchen] I built a really great rapport with several of the employees, and was even told that once I finished the program I’d always be able to get a job there.”
Later on, as I sat with Linden and the food arrived, I could hear exclamations around me in 360 degrees“This is amazing!” “I never thought we’d eat like this in Brownsville!” “This is the beginning of a new era for the neighborhood”- surrounded by people like Brenda Duchene and her family, Danny Goodine, the Community Board Chairwoman Viola Greene-Walker, the aspiring The Cook’s Nook city councilwoman Diedre Olivera, By Ashley Sinon Pastor Nel (from the blessing), and many other people who’ve become family through this process, I think we all felt as relaxed as we would in our own homes, but also propelled by a new sense of momentum many of us had only ever dreamed might have roots in reality. The Book: On Food and Cooking: The Science and Lore of the Kitchen Thank you Claus, for everything. The Author: Harold McGee We are on the cusp of making a great change, not just in the lives This award-winning classic is a must of our participants, but for Browns- read for all those in the culinary indusville as a neighborhood, and in the try or any food lover at large. With a nature of how work like ours is thorough and complete analysis Harold conducted. As much as we’ve done McGee explains the hows and whys of so far, this is only the beginning, the kitchen. Want to learn more about and we have rocketed in the right how vinegars are produced? Flip to direction. None of this could have Chapter 13 for a convenient table of happened without you. contents that can lead you to the exact vinegar you are looking for! Peppered We have brought hygge to with interesting scientific breakdowns Brownsville. and relevant historic factoids On Food and Cooking is sure to answer any question a reader could think of.
By Gabriel Martinez
Full-Proof Fudgy Brownies This recipe is full proof. It’s so simple, but with quality cocoa and vanilla, it’s heavenly! The trick is to slightly underbake it! Add ins are also encouraged, like a cheesecake swirl, salted caramel, etc. though it’s fine by itself! They’re to be baked at 350°f for about 25-30 minutes in a greased half hotel pan or round cake pan. 1/2 lb melted butter 550g sugar 4 eggs 140g A.P. flour 1 cup cocoa powder 5g salt 1 tbsp vanilla extract I’m originally from the Bronx, and was raised in the Hudson valley upstate. I went to Johnson & Wales University in Miami, Florida for culinary arts and food service management. In my time there, I really enjoy drawing and painting, and if I have time, I absolutely love creating ceramic sculptures! I’m also really into rock, jazz, old school hip hop, and blues.