Where did you buy your ingredients for this dish?
The turkey sausage is from the Greenmarket in Brooklyn
Is that the place you usually buy food,
or did you make a special trip?
I go there on the weekends, not every weekend but often enough, to buy select provisions.
If it’s your regular haunt, is there
something you really love (or hate!) about it?
it’s only open on sporadic days, so that’s an annoyance. In fact, there
are two green markets near me—Prospect Park and Fort Greene Park—but
they’re both open on Saturdays and closed on Sundays, which I think is
terribly inefficient. I wish one were open Saturday and the other
Sunday. Anyway, that’s my one gripe.
Is this a dish you often make?
make it pretty often because it’s easy, fast and, in my mind anyway,
qualifies as real cooking.
Do you cook often?
try to cook at least two or three times a week. We live in a part of
town where there aren’t that many nearby restaurants, plus I really
burned out on the wasteful ritual of ordering delivery, so I like to
cook when I can.
Do you draw any connection between the
food you like to make and the kind of design you do? Is your approach
to one similar at all to yourapproach to the other?
Heh, that’s kind of a question for a
psychoanalyst. If I had to venture a guess, I would say that the link
is that the dish is very basic, simple and, I like to think, fairly
elegant. It’s incredibly not fussy.
When and how did you first learn to cook? Who taught you?
in New York, I made it a habit for years to order in, night after
night. At some point, I tired of the waste—both all of the materials
necessary to package food for delivery and the cost—and I just couldn’t
do it anymore. So I started picking up really simple recipes here and
there and building a repertoire of dishes that I could make on my own
at home, quickly, easily and cheaply. This was over the past three
years or so.
Then, my girlfriend and I moved out to
a wonderful neighborhood in Brooklyn that was not particularly well
stocked with restaurants, so that just exacerbated the need to learn
how to prepare a greater number of dishes at home. We cook a lot
together (she has far more culinary experience than I do), which is
fun. I also like to try new dishes and try and push my skills a little
further with each one. It used to be that most every recipe seemed too
bewildering and ambitious for me. Now, a lot of new recipes seem more
manageable; instead of being intimidated, my attitude is “I can
probably figure that out.”