Romanian Coffee Cake with Coffee Buttercream Frosting

It’s been a long while since the last time I made it home to Romania for Christmas.  And the funny thing – I was really impressed with how things improved; the city was lively and joyous during the holiday season dotted with bright lights, ornate Christmas trees and open markets where vendors were eager to entertain and sell their goodies to the hungry and curious crowds.  Without a doubt, there was a delicious excess of options – everything from hot mulled wine, traditional offal concoctions and deep fried flatbreads slathered with fat dollops of sour cream, cheese and garlic, to a wide assortment of cookies, candies, homemade fudge and other Christmas breads and cakes we simply can’t live without.  Overabundance is an understatement and I welcomed it with open arms because we, Romanians, never shy away from a big feast whether at home or on the city streets!  

The same can be said about the bonanza of extravagant options on my grandmother’s dessert Christmas table.  But among the usual suspects of cookies and homemade pretzels, buttercream-covered cakes stood front and center.  And one of them was this grand Coffee Cake with Coffee Buttercream Frosting.

This is not your regular coffee cake to be enjoyed with a nice cup of coffee or tea.  This cake is the coffee.  It’s so intense and loaded with coffee that paired with coffee would feel redundant and overdone.  This Coffee Cake with Coffee Buttercream Frosting will overshadow all the coffee cakes you’ve ever made; because this is a cake of layers of coffee upon layers of more coffee, upon layers of cocoa and more chocolate.  I can easily say this coffee cake is in a league of its own and a single bite will give you that invigorating boost of espresso that you didn’t know you wanted but so desperately needed. 

The cake is refined, moist, laced with coffee and spiked with rum.  The frosting is firstly cooked into submission until it becomes pleasantly thick and velvety with a cafe au lait hue and deep coffee aroma; then it’s gently whipped with my favorite ingredient – butter – and speckled with toasted walnuts that only add a charming texture to the already assertive flavor.  And you can never have too much chocolate because the rich chocolate ganache drizzled on top completes this spectacle of a cake.  Enjoy!  

Romanian Coffee Cake with Coffee Buttercream Frosting

By Simply Romanesco inspired by my Grandma Vicki

Makes: 24 squares

Ingredients for the batter:

·         8 large eggs, at room temperature, separated

·         240 grams sugar

·         120 grams all-purpose flour

·         2 teaspoons baking powder

·         ¼ teaspoon salt

·         25 grams ground coffee

·         25 grams unsweetened cocoa powder

Ingredients for the Rum Syrup:

·         ½ cup sugar

·         ½ cup water

·         ¼ cup rum

Ingredients for the coffee buttercream frosting:

·         4 large eggs, at room temperature

·         240 grams sugar

·         14 grams instant coffee crystals

·         300 grams butter, at room temperature

·         50 grams roasted walnuts, coarsely chopped

Ingredients for the chocolate ganache:

·         170 grams (6 oz.) semi-sweet chocolate chips

·         2/3 cups heavy cream

·         1 teaspoon vanilla extract

Instructions for the batter:

Preheat the oven to 375°F.  Coat the bottom and sides of a 14 x10 x 2-inch baking pan with butter and flour.

In a medium bowl, combine the flour, baking powder, salt, coffee grounds and cocoa powder.  Set aside. 

Separate the egg yolks and egg whites. 

In a large bowl, beat the egg yolks with the sugar using an electric hand mixer.  Gradually, add the flour mixture. 

In a large bowl, beat the egg white until medium-firm peaks form.  In batches, gently fold the egg whites into the batter.  Continue to fold and gently stir until the batter thins out. 

Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a tester comes out clean.  Cool completely in the pan on a rack.  

Instructions for the Rum Syrup:

In a small saucepan over medium heat, combine the sugar and water and whisk until the sugar dissolves.  Off heat, add the rum, whisk well and set aside to cool completely.  Once the cake has cooled, pierce the surface with a fork.  Using a spoon, drizzle the syrup all over the top of the cake.  You will use more than half of the syrup.  However, you want the cake to be moist but not overly damp.  Just discard the remaining of the syrup.  Allow the cake to sit and absorb the syrup, about 1 hour.    

Instructions for the coffee buttercream frosting:

In a medium heat-proof bowl, beat the eggs with the sugar for 2-3 minutes.  Put the bowl on top of a pan of simmering water, making sure that the base of the bowl doesn’t come in contact with the water.  Gently beat the eggs and sugar mixture with a whisk until it thickens and looks like a thick cream, about 25-30 minutes.  Add the instant coffee crystals, mix well and cook the cream for 2-3 minutes longer.  Set aside to cool completely, stirring occasionally. 

In a large bowl, using an electric hand mixer, beat the butter on medium speed until light yellow and fluffy, about 3 minutes.  Slowly and in batches, add the coffee cream and beat on medium-low speed, scrapping down the bowl as necessary, until smooth and creamy.  Don’t whip!  Gently fold in the walnut pieces.  

With a knife or offset spatula, evenly spread the frosting over the cake.  

Instructions for the Chocolate Ganache:

Place the chocolate chips in a medium bowl and set aside.  Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat.  Cook until small bubbles appear on the outside edge of the cream.  Pour the hot cream mixture over the chocolate chips.  Using a fork or a spoon, gently stir until all the chocolate is melted and the mixture is smooth.  

Drizzle the chocolate ganache all over the cake.  Allow the ganache to harden.  Cut the cake into squares and serve. 

Poftă Bună! (Bon Appétit!)

Finch’s Bistro & Wine Bar in La Jolla, California

Have you ever taken another trip while already on vacation?  Adrian and I have done that a couple of times and it happened again while we were vacationing in Las Vegas a couple of years ago.  Once, we went on a road trip to the Grand Canyon.  Last time we were in Vegas, we decided to escape to California for a day or two.  And we made it all the way to La Jolla and San Diego.  Best spur of the moment decision ever!  First of all, we escaped from the craziness and excruciatingly torrid temperatures of Las Vegas in July, and got to cool off in the Californian mild weather.  Second, we got to see a new place, experience some thrilling sensations while touring the city in speed boats, and sample the scintillating culture and charming food. 

Although we had plenty of authentic Mexican food in the Old Town of San Diego, the restaurant I’d like to focus on today is Finch’s Bistro & Wine Bar in La Jolla.  I have to be honest – I wasn’t quite convinced that I wanted to post a story about this charming little local spot, but I recently stumbled upon the pictures we took while lunching there and the great time and exceptional food we enjoyed that I thought it’d be a shame not to share some recommendations with you.  Maybe you’ll find yourself in the sunny city of San Diego this winter and Finch’s is definitely worth a stop.  It certainly lived up to the high ratings when we paid a visit. 

Since you’re already familiar with my voracious love for beets, the Beet the Heat Salad was a must for me.  And it was so worth it – a mountain of fresh greens coated in a light, sort of creamy and mustardy vinaigrette.  The sweet red and yellow beets beautifully balanced the acidic pickled red onions and tart, citrusy blood orange slices.  The salad was topped with a perfectly tangy and crunchy pistachio crusted goat cheese.  Overall, the salad was colorful, bright and packed with texture and flavor.       

Adrian opted for the Veggie Frittata, which was a perfect golden brown and was nicely complemented by the Yukon gold potatoes and the medley of colorful vegetables on top: zucchini, portabella mushrooms, acidic roasted red peppers, plump tomatoes and delicate, fresh parsley.  And let’s not forget about the generous dollop of velvety and delicate goat cheese.  Perfection! 

The Roasted Organic Chicken Salad Sandwich was loaded and accompanied by garlicky, skinny herbed fries with sea salt sprinkles and a homemade fancy ketchup on the side.  The sandwich was creamy yet light and tart thanks to the crisp grapes.  There were specks of grain mustard throughout and nutty, crunchy toasted pecans which only enhanced the depth of flavor.  And the lightly toasted crusty ciabatta bread incorporated this bundle of deliciousness.  

The Red Snapper en Papillote was so simply prepared yet packed with flavor.  It was fork-tender, melted in your mouth and it came in a bag.  The fish was airy and mild while the potatoes, tomatoes, artichokes and kalamata olives gave it a nice kick.  Delicious, colorful and stunning!  

The good thing after this fabulous lunch was that you still had room for dessert.  I opted for the Finch’s Parfait, which had layers and layers of crunchiness and tartness, sweetness and fresh berries.  It was light and perfect for brunch, too.  And it came in a wine glass; how fancy is that?

Adrian on the other hand preferred the amazing Mascarpone Stuffed French Toast stuffed with a florally mild mascarpone cheese, drizzled with a sweet and dainty roasted banana syrup and served with fresh berries.  It was utter bliss – crusty on the edges and soft in the middle.  Heaven! 

And did I mention the cold, fizzy, bottomless mimosas and the trio or European reds that were perfect for our lunch?  On top of that, the atmosphere was just as gorgeous as the food – a small patio tucked away on a side street, a beautiful water fountain and a generous local clientele.  

So if you ever find yourself in the vicinity of San Diego, do yourself a favor and stop by Finch’s Bistro & Wine Bar in La Jolla and check out this hidden gem!  

 

 

As you can see, I’m back from our annual trip to Romania.  There’s no better time to be at home with family than Christmas, don’t you agree?  Soon, I’ll share with you recipes and winter traditions from Romania and Transylvania but until I manage to successfully organize my ideas and thoughts in my jet lag-fogged mind, Finch’s Bistro & Wine Bar will keep you company.

Poftă Bună! (Bon Appétit!)

Restaurant Information:

Finch’s Bistro & Wine Bar

7644 Girard Ave.

La Jolla, CA 92037

Phone: 858-456-4056

http://www.finchslajolla.com/

Habitat Restaurant at Fairmont Pittsburgh

It’s high time I raved about Habitat Restaurant at the Fairmont hotel in downtown Pittsburgh.  This remains my favorite restaurant in the flourishing Pittsburgh dining scene and a locale that never fails to impress.  Tucked inside the Fairmont Hotel, Habitat Restaurant is easily stereotyped as an overpriced and average venue due to its prime location and the fact that it belongs to a hotel.  But that cannot be further from the truth.  With a modern décor and an open high-class professional kitchen, Habitat provides a traditional, non-intrusive and overall truly impeccable service while highlighting a vibrant, cutting-edge, seasonal cuisine for breakfast, lunch, brunch and dinner.

Although the food encompasses subtle international flavors, the main focus remains the new American cuisine while also showcasing the quality and freshness of local ingredients.  In fact, the Chef doctors the flavors based on season and availability of locally sourced ingredients; the only thing brought from more than a hundred miles away is the wine.  The food menu is not the only thing that changes periodically; the dessert and drink menus have a similar fate.  That being said, a few favorites are available year-round on the main menu.  

One of them is the Fresh tandoor baked naan bread, which is an indisputable crowd pleaser.  The warm, pillowy bread squares served with a trio of homemade spreads make for a light and tasty appetizer.

Being an avid beet eater, I always opt for the Roasted organic local beets – my ultimate beets salad and a constant on the menu.  The colorful beets are roasted and pickled and they contrast beautifully against the creamy and tangy goat cheese and sweet wild flower honey.  I can’t rave enough about this salad and the bold, well balanced flavors that make this starter something I can easily indulge in all day, every day.

Another dish worth the money is the Burrata and faro appetizer.  There’s nothing better than creamy yet al dente faro topped with oozing, smooth burrata cheese. This is an excellent choice when available and a generous enough portion to split.  

The Scallops and truffles crudo piled on a smear of velvety parsnip puree is another lovely option especially in summertime.  The sweet, meaty scallops are nicely paired with earthy truffles to make a beautiful and refined dish. 

In wintertime, you can’t go wrong with the Risotto and pork belly starter.  The buttery risotto enhances the heartiness of the pork belly, while the acidic apples and crunchy scallions cut through the richness of this decadent dish.        

The Smoked duck breast is another favorite of mine.  This main dish varies on a regular basis showcasing seasonal ingredients and flavors.  This time around the duck breast is really well seasoned and perfectly mid-rare complemented by an assertive maple roasted rutabaga puree and port reduction, roasted Brussels sprouts, and finished with nutty candied walnuts for a bonus crunch. 

Adrian on the other hand prefers the Lamb chops entrée.  Here, the braised lamb is the star of the dish; moist, tender and flavor-packed.  The mint pesto pappardelle are the perfect accompaniment, light yet rich making for a truly winter meal.  Add to that a pungent but not overwhelming sauce and some root vegetables and you have a symphony of flavors packed into a balanced and nuanced main dish.

Another beloved option that I simply can’t ignore is the Crab cake BLT.  The thick patty of deliciously sweet crab and the tasty chili lime aioli are front and center, while the Applewood smoked bacon, crisp lettuce, red onion and tomato are the understated garnishes stacked on a pleasantly toasted bun.  And let’s not forget about the mouthwatering side of sweet potato fries that round up this spectacle of flavors.  Although you’ll find this burger on the lunch menu, more often than not the kitchen will be nice enough to fix this dish for you at dinnertime. 

Furthermore, pairing the burger with soup at lunchtime is a popular choice.  Here, I opted for an amazing seasonal corn soup and the House smoked beef brisket with pickle aioli on a farmhouse roll.  The ultimate combo! 

Regardless of how satiated we feel after dinner, we can’t skip a sweet treat.  The desserts at Habitat are innovative and creative, combining unique, compelling flavors and artful presentations and, similar to the drinks and main menus, they change regularly.  Right now, an excellent option is the Monkeying Around – a warm croissant banana pudding paired with rum raisin ice cream, a chocolate walnut crunch and drizzled with chocolate banana fondue.  Warm, rich and simply phenomenal! 

In the spring and summer, I gravitate towards the Essence of Spring dessert, which is sweet and fruity, custardy and crunchy, and topped with ice cream.  Yum!  I already look forward to ordering that again soon.  

Another great choice is the Blueberry Panna Cotta, which I can’t get enough of and wish it were a constant on the menu.       

      

Overall, Habitat Restaurant always aims for consistency, is the perfect blend of splendid food and exceptional service, and is a restaurant that we return to time and again!  And if you find yourself stranded in Pittsburgh over the holidays or simply decide to forgo the Christmas cooking, make sure to book a place at their Christmas Brunch this Friday, and don’t forget to inquire about their New Year’s Eve menu and availability. Adrian and I reserved a table for New Year’s Eve last year and it turned out to be a brilliant and delicious decision.  We would have done the same thing this year but this December we’ll be in Romania for the holidays, something that we’re so excited about.  So, without further ado, I wish you all a wonderful and happy holiday season and a blessed New Year! 

Restaurant Information:

Habitat Restaurant   

510 Market Street

Pittsburgh, PA 15222

Phone: 412-773-8848

http://www.habitatrestaurant.com/

Poftă Bună! (Bon Appétit!)

My favorite Thanksgiving recipes

It’s been a very, very long time since I shared with you a proper Thanksgiving menu.  Ok, so maybe I’ve never given you a proper Thanksgiving list of delicious dishes.  That’s because I’m usually not the one in charge of hosting the feast because Adrian and I join our US family Tom and Louise for a great party every year.  In return, I’m responsible for some of the appetizers, side dishes and desserts.  And I have lots to choose from.  

 

Since we moved to Pittsburgh almost six years ago, I’ve only hosted Thanksgiving once.  And it was a small party comprised of three people, Adrian, our good friend Claude and me – three international friends celebrating Thanksgiving (a holiday non-existent in our countries) in Pittsburgh.  But it was so worth it!  

I did not commit to making a whole bird and opted instead for this seriously tasty Herb-Roasted Turkey Breast from Barefoot Contessa.  It was a hit that I replicated over and over again for regular dinners that I wanted to tweak into something special.  So, if you’re not cooking for a small army, this recipe will definitely do the trick and satisfy your guests.  In fact, I went with two boneless and skinless turkey breasts tied up (I had the butcher truss the turkey breasts with kitchen twine) and smeared with a heady paste.  As you’ll see, it’s the same spectacular rub that I use for this other outrageously delicious Herb-Roasted Pork Loin recipe.  Don’t you just love versatility?  And by the way, you should give this pork loin dish a whirl for Christmas.  You won’t be disappointed!

Now, without further ado, here are some of my go-to recipes for the upcoming Thanksgiving feast:

Beverages 

Besides the store-bought wine and beer, this homemade Hot Mulled Wine is a great festive addition to the Thanksgiving menu and all throughout winter.  For something more celebratory, this bubbly Prosecco with Berry Ice Cubes is the way to go, while for a non-alcoholic option, this fizzy Ginger Tea Lemonade is a crowd-pleaser.

Appetizers 

In terms of appetizers, I like to go with something light, to still leave room for the main course, yet fancy.  This elegant Vegetarian Bruschetta is a nice sweet and savory combination, while the Goat Cheese Stuffed Dates with Prosciutto and Sweet and Spicy Roasted Nuts are guaranteed to vanish in the blink of an eye.   

Sides

Since I’m not cooking the big bird (or the stuffing), I love to add to the sides spread.  In the past, my contribution to the Thanksgiving table featured this flavorful Baked Cauliflower with Pork and Béchamel Sauce that always got me rave reviews.  I also love these rich Mashed Potatoes with Cheddar Cheese and Mixed Herbs or these flavor-packed Baked Potatoes with Garlic and Fresh Herbs, which are similar to a potato gratin without the cream and heaviness. 

Although this Cucumber Salad is without a doubt a summer recipe, it’s a refreshing addition to the Thanksgiving meal.  Good thing cucumbers are available year round. 

When it comes to vegetables, I usually opt for this smooth Creamed Corn and my grandma’s Sweet Green Peas.  

And I can never omit my favorite Cranberry-Orange Sauce.  

If you want to give a twist to your traditional dinner rolls, try these airy Popovers; they’re a brilliant alternative.   

Desserts

When it comes to desserts, I feel that the possibilities are endless.  Although pumpkin pie is probably supposed to be front and center, I sometimes like a tasteful change-up and this Pumpkin Tiramisu is an epic choice.  

Additionally, who said that sweet potatoes are only supposed to be a meek side dish?  This amazing Maple Sweet Potato Cake proves how sweet potatoes can be a sublime ingredient in desserts as well. 

Years ago, I saw Giada bake this extra-special Spiced Apple-Walnut Cake for a casual family Thanksgiving dinner.  If you’re an apple lover, this glorious Apple Sharlotka might become a regular on your holiday table.  

And if you feel particularly adventurous and up for a chocolatey challenge, this stunning Chocolate Cake with Walnut Brittle is a showstopper.  

For something more tamed yet equally luxurious, try this silky Chocolate Tart.  Put some twists on your desserts this Thanksgiving; it pays off to be different!

Have a wonderful Thanksgiving everyone and Poftă Bună! (Bon Appétit!)