4 cooking highlights tvweekly • February 10 - 16, 2013 COUPON ALERT! Buy 1 package of any brand vacuum bags, GET 1 FREE! Bon appetit (Must present this coupon) Offer expires 2/28/13 Richardson Sales & Service Child’s impact still felt 50 years later 509 S. Main St., Council Bluffs 712-322-6914 TV Media H er voice was unmistakable and her approach set her apart right from the start. Julia Child may have been our first celebrity chef, but her legacy is more far-reaching than that. This week marks the 50th anniversary of Julia Child’s first television series, “The French Chef,” which premiered on WGBH (Boston’s PBS station) on Feb. 11, 1963. At that time, few could have imagined how much of an impact the cheerful host would have on American cuisine and television. Child introduced classic French cooking to American audiences, but her real accomplishment lies in how she managed to make fine cuisine more accessible while cultivating a deeper appreciation for the food we eat. Once-daunting dishes such as crepes and beef bourguignon became commonplace — whether at home or while dining out — and cooking became so much more than a mere daily chore for those who caught on to Child’s passion. Throughout “The French Chef’s” run until 1973, viewers were enamored with her open, unassuming and Julia Child humorous on-air presence. The series’ live-to-videotape meant that whatever happened during taping was going to make it to air — flubs, ad libs and all. Viewers loved her for it, whether she was unabashedly adding more wine or casually telling viewers that “no one can see you” as she pieced together a fallen potato pancake. Child showed us it was OK to make mistakes, and we were less afraid to try. Of course, there were many more series after “The French Chef,” includ- ing her Emmy award-winning series “Julia & Jacques Cooking at Home” and “In Julia’s Kitchen With Master Chefs,” which can still be seen weekly on many PBS stations across the country (check local listings). Her life has also been fodder for a string of CookingHighlights MONDAY 9:00 A.M. KETV (7) (9) The Rachael Ray Show Hosted by Rachael Ray. Viewers are offered unique information as well as entertaining ways to squeeze just a little more out of life every day. The program features recipes for creative dishes and explores all facets of life. TUESDAY 9:00 A.M. KETV (7) (9) The Rachael Ray Show Hosted by Rachael Ray. Viewers are offered unique information as well as entertaining ways to squeeze just a little more out of life every day. The program features recipes for creative dishes and explores all facets of life. WEDNESDAY 9:00 A.M. KETV (7) (9) The Rachael Ray Show Hosted by Rachael Ray. Viewers are offered unique information as well as entertaining ways to squeeze just a little more out of life every day. The program features recipes for creative dishes and explores all facets of life. KMTV (3) (5) My Family Recipe Rocks! Hosted by Joey Fatone. THURSDAY SATURDAY 9:00 A.M. KETV (7) (9) The Rachael Ray Show Hosted by Rachael Ray. Viewers are offered unique information as well as entertaining ways to squeeze just a little more out of life every day. The program features recipes for creative dishes and explores all facets of life. FRIDAY 6:30 A.M. LIFE (28) All Mixed Up Culinary students compete and create original recipes with ingredients from some of America’s best known brands. 9:00 A.M. KETV (7) (9) The Rachael Ray Show Hosted by Rachael Ray. Viewers are offered unique information as well as entertaining ways to squeeze just a little more out of life every day. The program features recipes for creative dishes and explores all facets of life. 12:35 A.M. 9:30 A.M. KBIN (32) (13) In Julia’s Kitchen With Master Chefs “Johanne Killeen and George Germon” Husband and wife Johanne Killeen and George Germon create a triple citrus meringue tart. 10:00 A.M. KBIN (32) (13) Lidia’s Italy in America “From Walken’s Bakery to Scialo’s Bakery” 10:30 A.M. KBIN (32) (13) Ciao Italia “Only Five Ingredients” 11:00 A.M. KETV (7) (9) Recipe Rehab Viewers will submit their favorite, decadent, high-calorie, classic family recipes and two acclaimed chefs will face off in a head-to-head competition to give the recipes a low-calorie twist. KBIN (32) (13) America’s Test Kitchen From Cook’s Illustrated “Ultimate Italian” Hosted by Christopher Kimball. Learn the secrets of homemade pasta from the pros in New York City. Ragu alla bolognese is created. recent biographies and movies, including Meryl Streep’s portrayal in the 2009 film “Julie & Julia.” But key anniversaries such as this one, in addition to the 100th anniversary of her birth last year, are cause for reflection on Child’s contributions. Hers may not have been the first televised cooking show, but it certainly opened the door wider for the many cooking shows that dominate the airwaves today — and the women chefs who have since made their own contributions to American cuisine. And if the continuing outpouring of tributes and accolades from top chefs isn’t proof enough of her enduring legacy, her entire home kitchen was moved from Cambridge, Mass., to Washington, D.C., to be displayed at the Smithsonian’s American History Museum, with furnishings and tools arranged exactly as Child had them in 2001. The cultural icon may have died in 2004 (just two days shy of her 92nd birthday), but her trailblazing legacy clearly lives on in many, whether they’re professional chefs, at-home cooks or delighted viewers. Do you have a unique recipe to share with us? We may publish it. Email us at [email protected] DIXIE QUICKS & RNG GALLERY 11:30 A.M. KETV (7) (9) Food for Thought With Claire Thomas Hosted by Claire Thomas. Discussing different foods and how these foods can be used as a tool to explore new places. KYNE (26) (12) Martha Stewart’s Cooking School “Vegetables” Learn to make simple vegetable side dishes, including steamed spinach and sauteed broccoli rabe. KBIN (32) (13) Sara’s Weeknight Meals “Remembering Julia” Hosted by Sara Moulton. NOON KYNE (26) (12) Lidia’s Italy in America “Lip Smacking Roman Style Saltimbocca” 12:30 P.M. AS SEEN ON “DINERS, DRIVE-INS & DIVES” HOURS Tuesday - Friday: 11am - 9pm Saturday: 9am - 2pm & 5pm - 9pm Sunday: 9am - 2 pm KYNE (26) (12) Pati’s Mexican Table “Convent Food” Explore recipes that have come out of convents including, Picadillo empanadas of the Immaculate Conception, White Rice and Poblano Rajas Casserole, and Almond and Porto Cake. *Reservations recommended but not required Council Bluffs Daily, IA: Food Feb 10, 2013 712-256-4140 157 W.Broadway