Sam the Cooking Guy

By Leslie

Over the weekend I was babysitting for my sister and brother-in-law.  I love being in other people's kitchens, especially when they are family.  I think it's (oddly?) fun to make dinner with their things and use their pretty dishes.  My sister has lots of pretty dishes and an impeccably organized kitchen.  As I was rifling through one of the cabinets, I noticed a cookbook with a familiar name, Sam the Cooking Guy.

I've been a fan of Sam since my parents got me hooked a few years ago.  "You should make Sam's mac and cheese!" they always tell me.  They live in San Diego, where Sam started a short cooking segment as part of the morning news.  

Now, he's a 12-time emmy winner.  Usually I just go right to his website.  I enjoy his no frills way of approaching cooking and experimenting.  

On his website he states - 

There's no fois gras... no white truffle oil, no ‘Peruvian mountain-raised squab in sesame-lime-soy marinade stuffed with braised forest turnips and wild inoki mushrooms in a hand pressed plum and raspberry glaze'. I'm just a regular guy, using regular words showing how to cook easy, great food... Food that's ‘big in taste and small in effort'. It's a handful of ingredients and a few steps – that's it. 

And I like that.  (I also like Top Chef and they are always using white truffle oil but that's another story.)  

{Photo credits: my sister and www.thecookingguy.com}

Comments

[Mary K (the sister)]

Now I know what you did all weekend :)
And did you flip open my Sam cookbook? It's not just any ole Cooking Guy cookbook...it's a signed copy! Thanks Mom & Dad!!

[ray ban]

Chef and they are always using white truffle oil but that's another story.)