Cooking with Simca……

The Cookbook: Food & Friends: Recipes and Memories from Simca’s Cuisine

by Simone Beck

Welcome, this is a new blog that has just decided to land on a Sunday afternoon while drinking a very fine red wine from Brokenwood, an Australian Vineyard. I love a cookbook and an adventure.

This week I will cook and share recipes from this book by Simone Beck. I basically have too many cookbooks. I even ordered another four this afternoon, old and new. But that was before this random thought came to mind, it was a primer I suppose. So here we go, lets see what happens, it is sure to be delicious.

Michelle xo

Simone Beck (Simca) came into the limelight when she co-authored the book ‘Mastering the Art of French Cooking’ with Julia Child and Louisette Bertholle in 1961. Ever since she has won the hearts of cooks and chefs and artists in the kitchen. Perhaps since Nora Ephron’s film ‘Julie and Julia’ we have discovered again the joy of cooking a’ la Francaise.

I must lay something on the table though. I do not own a copy of the ‘Mastering’, nor any of Julia’s other beautiful books. And this one I picked up at Elizabeth’s Bookstore in Newtown in Sydney for a small dime on the front tables of the store. It just kind of spoke to me. That was about six years ago.

Mousse a’ l’orange et au Cointreau

Simca at age 7 nearly fell into the saucepan, trying to stick her nose in the pan an innocent curiosity to see exactly what was unfolding. Things matured very much from there for Mademoiselle Simca.

What I love about this particular book is that it is a book of memories, friendship and food. Perhaps in truth some of the best things in life. I love Simca’s stories and reminiscences. She led a full life. When I peeked inside the cover I nearly fell off my chair, the book was first published in 1991. Simca was 87 on publication when she co-authored the first edition with Suzanne Patterson. Gosh, so really anything is possible.

On the way for the mousse above…..orange peel boiled and then finely diced……smells like heaven

Dear Simca,

I am on my way. I have five recipes, maybe six. It is just the start, but I want to know more. Like who did you look up to, what made you cook and create so much? Was it a zest for life or the need to feed your stomach, your husband and your friends. It must have been a true joy to have such a friend as Julia Child, what a connection and a friendship. To read about, your books, your life on the hill in Grasse and your cooking classes I am honestly smitten. I sense you were hard on yourself though forever improving, making, doing. But you had gile. You had passion and will and I sense that formed the foundation of your work and love of food. And yes, more than anything you were talented, so clever and fast, recipes flowing out of your ears. Non stop it seems. I am in awe and I thank you for your journey, your love of terroir, your creativity and your drive. It seems you were made to cook and do. You were lucky though, I must say, to transform so many…. To inspire and to live that day after day in Provence and in Paris until the end. We are still smiling, we are still cooking and we are holding your books, in memoriam and in the kitchen where they belong.

23rd September, 2021

Clafoutis aux Prunes - Greenage Plum Clafoutis

For years I have been making clafoutis. It is one of those recipes that comes in handy when 1, there are too many eggs (thank you chickens) and 2 there is a glut from the plum tree, or the peach or the pear. So yummy and can be eaten as morning tea, breakfast or dessert. Many times when I have attended a special event at Le Tres Bon, a regarded French Restaurant up the road Chef Christophe has had Clafoutis as the third course. But this is the first time I have whipped egg whites and folded it into the mix. Also it is the first time I have uses prunes which were rather sad sitting at the bottom of the pantry untouched for some time. So they all went into the bottom of the dish. So creamy and unctuous. Perhaps I should have cooked it a little longer, but reheated it was sublime.

Veloute’ d’asperges - Asparagus Cream Soup

I am most happy if I can have a warm soup for lunch. We all enjoyed very much this creamy asparagus soup. I did forget to garnish it with the minced parsley but that was likely because I was too interested in eating it. I love how much cream the French will add to things, best to halve it and I used vegetable stock this one time. I have been making a gallon of asparagus soup this month (is in season) in truth my favourite way is with chicken stock, but since I had a large bottle in the freezer ready to go and a vegetarian in the house I just surrendered and made it anyway. So good, thank you Simca.

Mousseline de Sole

What I love about experimenting with new recipes is the little tricks you learn on the way, this is simple and fantastic. One of my curiosities is the Beurre Blanc Sauce to go, see above photo. Shallots from the potage, white wine and vinegar reduced and strained, a tonne of butter, vigorous stirring and a happy heart. No photo of the end product, food photography at night is practically a waste of time. Sole Mousseline is a minced fish (blender), add a few eggs, nutmeg and cream and bake in ceramic dish. Easy.

La “crique” auvergnate au fromage bleu d’Auvergne - Grated Potatoes with Blue Cheese

Pretty much a large potato pancake layered with chives, salt and pepper and best blue cheese and grated potato, a nice change from the usual baked potatoes. Cheese and Potatoes no complaints from me.

Mousse a’ l’orange et au Cointreau

When you read a book like this there are a tonne of recipes and many menus, listings of Aperitifs, wines to drink with the meal and many, many courses. You have to think and peruse first for some time. No rush, a sip, a cup of tea and contemplate the ingredients. Oranges in the fruit bowl, cream in the fridge, dessert tonight, yes to a light orange mousse. All of the ingredients are on hand.

This mousse is as delicate as a souflet and just as interesting. Soft, pillowy spoons of goodness and a mint leaf from the garden to garnish. And yes, it makes a terrific ice-cream too with the leftovers in the bowl…..

Julia Child and Simone Beck

Testing recipes and writing their books…..

(Photo Credit: Unknown….Possibly Paul Child)

Artwork / Michelle Johnston