H

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