EFFORTLESSLY ELEVATED Eats Unique, Flavorful Recipes for EVERYDAY COOKING JENNY HURLEY creator of SUNNY WITH SHADOWS Take Your Dishes to Next-Level Flavorful Everything you thought you knew about delicious food is about to change! Through 50 decadent and oh-so-approachable weeknight recipes, Jenny Hurley, creator of Sunny with Shadows, highlights simple techniques, accessible ingredients and unique flavors that come together in mouthwatering dishes. Every recipe is elevated by special ingredients that are easy to make or find. Use miso to amp up the flavor of your meats and crème fraîche to make your desserts stand out. Elevate your weeknight fare with garlic confit or add complexity with a balsamic reduction. Whip up unforgettable meals like: • Weeknight Steak Tips with Miso Garlic Butter • Elevated Red Wine and Dark Chocolate Pot Roast with Homemade Mini Biscuit Topping • Flavor-Popping Stuffed Mushrooms with Caramelized Onions, Gruyère and Prosciutto • Simple Loaded and Smashed Potatoes with Hot Honey Crème Fraîche Drizzle • Thai Tea Panna Cotta with Mango Lassi Crema and Peanut Cashew Crumble • Best Ever Apple Upside-Down Cake with Buttermilk and Chai Spice Whether you’re new to the kitchen or want to expand your culinary horizons, get ready to make delectable, flavorful meals with easy, breezy techniques. 9 781645 679257 52199> ISBN 978-1-64567-925-7 $21.99 COOKING / Methods / Quick & Easy US $21.99 / CAN $28.99 Q Jenny Hurley is a food photographer, videographer and recipe developer. She’s the creator of the flavor-forward food blog Sunny with Shadows. Jenny lives in Memphis, Tennessee. EFF OR TLESSL Y ELE V A TED EAT S Jenny HurleyEasy Exceptional Entrées39 WEEKNIGHT STEAK TIPS with Miso Garlic Butter Prep time: 30 minutes • Cook time: 10 minutes • Servings: 4 Garlic beats pretty much everything, can we agree? Well, maybe besides garlic butter. Let’s add some umami poppin’ miso paste, and we are at an all-new high. Now, imagine a delicious rib eye coated in this miso garlic butter. This dish is here to make your weeknight a little bit more special, and delicious. 11⁄2 lb (680 g) rib eye Salt and freshly ground black pepper 1 tbsp (15 ml) olive or avocado oil 1 ⁄4 cup (57 g) unsalted butter, divided 5 cloves garlic, minced 1 tbsp (16 g) miso paste Take the steak out of the fridge 30 minutes prior to cooking for best results. Cut into 1-inch (2.5-cm) cubes and generously coat with salt and pepper. In a large cast-iron skillet, heat the oil over medium-high heat. When the oil is almost smoking, add 1 tablespoon (14 g) of the butter. Once it’s almost completely melted, add cubes of steak in a single layer. Don’t overcrowd; sear in batches, if needed. Sear them for 3 minutes on one side without moving them, then flip them over and sear for another 1 to 2 minutes, or until they reach your desired temperature; 135°F (57°C) is medium rare, which is the temperature I always try to hit. Once the bites are at your preferred temperature, transfer them to a plate. Repeat until all the rib eye is cooked. When all the steak is out of the skillet, add the remaining 3 tablespoons (43 g) of butter to the pan. Reduce the heat to medium-low. Once it’s melted, add the minced garlic and miso paste, cook for about 30 seconds to 1 minute, then remove from the heat and add the steak bites back to the skillet. Coat all the steak bites with the miso garlic butter and serve immediately. PAIRINGS 3-Step Stuffed Pears with Prosciutto, Blue Cheese and Walnuts (page 63) Classic Wedge Salad with Blue Cheese Dressing and Cured Egg Yolk (page 98)Easy Exceptional Entrées39 WEEKNIGHT STEAK TIPS with Miso Garlic Butter Prep time: 30 minutes • Cook time: 10 minutes • Servings: 4 Garlic beats pretty much everything, can we agree? Well, maybe besides garlic butter. Let’s add some umami poppin’ miso paste, and we are at an all-new high. Now, imagine a delicious rib eye coated in this miso garlic butter. This dish is here to make your weeknight a little bit more special, and delicious. 11⁄2 lb (680 g) rib eye Salt and freshly ground black pepper 1 tbsp (15 ml) olive or avocado oil 1 ⁄4 cup (57 g) unsalted butter, divided 5 cloves garlic, minced 1 tbsp (16 g) miso paste Take the steak out of the fridge 30 minutes prior to cooking for best results. Cut into 1-inch (2.5-cm) cubes and generously coat with salt and pepper. In a large cast-iron skillet, heat the oil over medium-high heat. When the oil is almost smoking, add 1 tablespoon (14 g) of the butter. Once it’s almost completely melted, add cubes of steak in a single layer. Don’t overcrowd; sear in batches, if needed. Sear them for 3 minutes on one side without moving them, then flip them over and sear for another 1 to 2 minutes, or until they reach your desired temperature; 135°F (57°C) is medium rare, which is the temperature I always try to hit. Once the bites are at your preferred temperature, transfer them to a plate. Repeat until all the rib eye is cooked. When all the steak is out of the skillet, add the remaining 3 tablespoons (43 g) of butter to the pan. Reduce the heat to medium-low. Once it’s melted, add the minced garlic and miso paste, cook for about 30 seconds to 1 minute, then remove from the heat and add the steak bites back to the skillet. Coat all the steak bites with the miso garlic butter and serve immediately. PAIRINGS 3-Step Stuffed Pears with Prosciutto, Blue Cheese and Walnuts (page 63) Classic Wedge Salad with Blue Cheese Dressing and Cured Egg Yolk (page 98)Memorable Starters in a Snap 81 SIMPLE CHERRY TOMATO GAZPACHO Made Restaurant Worthy with Flavor-Packed Marinated Feta Prep time: 10 minutes • Cook time: 10 minutes • Marinating time: overnight • Servings: 10 pear halves Not only is this a recipe for gazpacho, a delicious vegetable-packed cold soup, but it also comes with a bonus recipe for marinated feta, which will quickly become one of your favorite things ever. This dish is already crazy flavorful on its own, but add some marinated feta, crispy garlic bread crumbs and a quick tomato cucumber topping, and you basically have the ultimate summer starter! Marinated Feta 1 (8-oz [225-g]) block feta cheese, cut into 1” (2.5-cm) cubes 11⁄2 cups (360 ml) olive oil 1 tbsp (4 g) chopped fresh dill 1 tbsp (4 g) chopped fresh parsley 1 tbsp (3 g) chopped fresh chives 1 tsp red pepper flakes Bread Crumb Topping 1 tbsp (14 g) unsalted butter 1 clove garlic, minced 1 ⁄2 cup (30 g) panko bread crumbs 1 tsp lemon zest 1 tbsp (4 g) chopped fresh parsley Gazpacho 2 lb (905 g) cherry tomatoes, divided 1 English cucumber, halved, divided 1 head garlic, roasted (see page 13) 1 shallot 1 ⁄4 cup (60 ml) olive oil 2 tbsp (30 ml) rice vinegar 1 red bell pepper 2 tbsp (8 g) chopped fresh dill 2 tbsp (8 g) chopped fresh parsley First, let’s marinate your life-changing feta. You will want to have this sit overnight, so do this at least 1 day ahead so it really gets to soak up the flavors. Combine the feta cheese, olive oil, dill, parsley, chives and red pepper flakes in a glass container and leave in the fridge until ready to use. Make the bread crumb topping: In a small skillet, melt the butter. Add the garlic and cook for 30 seconds, then add the bread crumbs and lemon zest. Stir until browned, remove from the heat, then add the parsley. This is going to add a nice texture to your dish. Finally, let’s make gazpacho! It’s easier than you’d think—all we need to do is, in a blender, combine 11⁄2 pounds (680 g) of the tomatoes, half of the English cucumber, roasted garlic, shallot, olive oil, rice vinegar, red bell pepper, dill and parsley and blend until smooth. Dice the remaining 1 ⁄2 pound (225 g) of tomatoes and remaining half of the cucumber for topping. Once the gazpacho is prepared, assemble the dish by pouring some gazpacho into a soup bowl and topping with four or five feta cubes, some of the diced tomato and cucumber, plus a nice sprinkle of the bread crumb topping. Drizzle some of the olive oil from the marinated feta over the top. Serve cold! PAIRINGS Garlic Shrimp Linguine Elevated with Creamy Crème Fraîche White Wine Sauce (page 26) Explosive Red Wine Ganache Tart with Raspberry Jam Layer and Chocolate Cookie Crust (page 130)Memorable Starters in a Snap 81 SIMPLE CHERRY TOMATO GAZPACHO Made Restaurant Worthy with Flavor-Packed Marinated Feta Prep time: 10 minutes • Cook time: 10 minutes • Marinating time: overnight • Servings: 10 pear halves Not only is this a recipe for gazpacho, a delicious vegetable-packed cold soup, but it also comes with a bonus recipe for marinated feta, which will quickly become one of your favorite things ever. This dish is already crazy flavorful on its own, but add some marinated feta, crispy garlic bread crumbs and a quick tomato cucumber topping, and you basically have the ultimate summer starter! Marinated Feta 1 (8-oz [225-g]) block feta cheese, cut into 1” (2.5-cm) cubes 11⁄2 cups (360 ml) olive oil 1 tbsp (4 g) chopped fresh dill 1 tbsp (4 g) chopped fresh parsley 1 tbsp (3 g) chopped fresh chives 1 tsp red pepper flakes Bread Crumb Topping 1 tbsp (14 g) unsalted butter 1 clove garlic, minced 1 ⁄2 cup (30 g) panko bread crumbs 1 tsp lemon zest 1 tbsp (4 g) chopped fresh parsley Gazpacho 2 lb (905 g) cherry tomatoes, divided 1 English cucumber, halved, divided 1 head garlic, roasted (see page 13) 1 shallot 1 ⁄4 cup (60 ml) olive oil 2 tbsp (30 ml) rice vinegar 1 red bell pepper 2 tbsp (8 g) chopped fresh dill 2 tbsp (8 g) chopped fresh parsley First, let’s marinate your life-changing feta. You will want to have this sit overnight, so do this at least 1 day ahead so it really gets to soak up the flavors. Combine the feta cheese, olive oil, dill, parsley, chives and red pepper flakes in a glass container and leave in the fridge until ready to use. Make the bread crumb topping: In a small skillet, melt the butter. Add the garlic and cook for 30 seconds, then add the bread crumbs and lemon zest. Stir until browned, remove from the heat, then add the parsley. This is going to add a nice texture to your dish. Finally, let’s make gazpacho! It’s easier than you’d think—all we need to do is, in a blender, combine 11⁄2 pounds (680 g) of the tomatoes, half of the English cucumber, roasted garlic, shallot, olive oil, rice vinegar, red bell pepper, dill and parsley and blend until smooth. Dice the remaining 1 ⁄2 pound (225 g) of tomatoes and remaining half of the cucumber for topping. Once the gazpacho is prepared, assemble the dish by pouring some gazpacho into a soup bowl and topping with four or five feta cubes, some of the diced tomato and cucumber, plus a nice sprinkle of the bread crumb topping. Drizzle some of the olive oil from the marinated feta over the top. Serve cold! PAIRINGS Garlic Shrimp Linguine Elevated with Creamy Crème Fraîche White Wine Sauce (page 26) Explosive Red Wine Ganache Tart with Raspberry Jam Layer and Chocolate Cookie Crust (page 130)126 Effortlessly Elevated Eats BEST EVER APPLE UPSIDE-DOWN CAKE with Buttermilk and Chai Spice Prep time: 15 hours • Cook time: 45 minutes • Servings: 8 to 10 This is going to become your go to snacking cake. It gets easier and easier to make each time, too. I know you probably hear their cake is the “best ever” from a lot from people when they bake a cake, but this cake is good, y’all. The chai spice adds a spicy warmth; the brown sugar butter mixture seeps into the cake, making it incredibly moist and cara- mel-y; and the buttermilk makes it extra fluffy. You will be hard pressed to find someone who doesn’t end up absolutely loving this cake; that’s a promise. Topping 1 ⁄2 cup (114 g) unsalted butter 1 ⁄2 cup (113 g) dark brown sugar 1 ⁄4 tsp vanilla extract 1 ⁄4 tsp chai spice mix (see page 18) 2 apples, peeled, cored and sliced thinly (see Notes) Cake Batter 11⁄3 cups (167 g) all-purpose flour 3 ⁄4 tsp baking powder 1 ⁄4 tsp baking soda 1 ⁄2 tsp salt 1 tsp chai spice mix (see page 18) 6 tbsp (85 g) unsalted butter, at room temperature 1 ⁄2 cup (100 g) granulated sugar 1 ⁄4 cup (56 g) dark brown sugar 1 large egg 1 tsp vanilla extract 2 ⁄3 cup (160 ml) buttermilk Preheat the oven to 350°F (180°C). You will need an ungreased 9-inch (23-cm) round cake pan or pie pan for this cake. Make the topping: In a medium-sized saucepan, melt the butter over medium-high heat. Add the brown sugar and mix until well combined. Remove from the heat, add the vanilla and chai spice, then pour the mixture into the bottom of your cake pan. Arrange your apple slices in the pan in a circular pattern, starting on the outside and working your way in. Make sure they are close together so there is apple in every bite! Place the cake pan in the fridge to set the caramel apple topping while you make the cake batter. Make the cake batter: In a medium-sized bowl, mix together the flour, baking powder, baking soda, salt and chai spice, then set aside. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a hand mixer, beat the butter until fluffy, about 1 minute. Add the granulated and brown sugars and beat until fluffy and light in color, about 3 minutes. Add the egg and vanilla and beat until combined. Scrape down the sides and continue to mix for another minute or so. Next, you are going to add one-third of your flour mixture, followed by 1 ⁄3 cup (80 ml) of the buttermilk. Repeat with half of the remaining flour mixture and the remaining 1 ⁄3 cup of buttermilk, then finish it with the remaining flour mixture, making sure to scrape down the sides of the bowl every so often to make sure everything is incorporated. Take the cake pan out of the fridge and pour the cake batter evenly over the topping. Bake at 350°F (180°C) for 40 to 45 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow it to cool on a wire rack for 10 minutes. Then, run a knife around the edge of the cake and carefully flip it over onto another wire rack. Let cool for another 20 to 30 minutes, or until cool enough to eat. PAIRINGS Everyday Chicken Skewers with Flavor-Popping Miso Marinade (page 40) Easy Fondant Sweet Potatoes Elevated with Miso Maple Walnut Glaze (page 85) Notes 1- You can switch up the fruit you use, but I think apple is the best !126 Effortlessly Elevated Eats BEST EVER APPLE UPSIDE-DOWN CAKE with Buttermilk and Chai Spice Prep time: 15 hours • Cook time: 45 minutes • Servings: 8 to 10 This is going to become your go to snacking cake. It gets easier and easier to make each time, too. I know you probably hear their cake is the “best ever” from a lot from people when they bake a cake, but this cake is good, y’all. The chai spice adds a spicy warmth; the brown sugar butter mixture seeps into the cake, making it incredibly moist and cara- mel-y; and the buttermilk makes it extra fluffy. You will be hard pressed to find someone who doesn’t end up absolutely loving this cake; that’s a promise. Topping 1 ⁄2 cup (114 g) unsalted butter 1 ⁄2 cup (113 g) dark brown sugar 1 ⁄4 tsp vanilla extract 1 ⁄4 tsp chai spice mix (see page 18) 2 apples, peeled, cored and sliced thinly (see Notes) Cake Batter 11⁄3 cups (167 g) all-purpose flour 3 ⁄4 tsp baking powder 1 ⁄4 tsp baking soda 1 ⁄2 tsp salt 1 tsp chai spice mix (see page 18) 6 tbsp (85 g) unsalted butter, at room temperature 1 ⁄2 cup (100 g) granulated sugar 1 ⁄4 cup (56 g) dark brown sugar 1 large egg 1 tsp vanilla extract 2 ⁄3 cup (160 ml) buttermilk Preheat the oven to 350°F (180°C). You will need an ungreased 9-inch (23-cm) round cake pan or pie pan for this cake. Make the topping: In a medium-sized saucepan, melt the butter over medium-high heat. Add the brown sugar and mix until well combined. Remove from the heat, add the vanilla and chai spice, then pour the mixture into the bottom of your cake pan. Arrange your apple slices in the pan in a circular pattern, starting on the outside and working your way in. Make sure they are close together so there is apple in every bite! Place the cake pan in the fridge to set the caramel apple topping while you make the cake batter. Make the cake batter: In a medium-sized bowl, mix together the flour, baking powder, baking soda, salt and chai spice, then set aside. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a hand mixer, beat the butter until fluffy, about 1 minute. Add the granulated and brown sugars and beat until fluffy and light in color, about 3 minutes. Add the egg and vanilla and beat until combined. Scrape down the sides and continue to mix for another minute or so. Next, you are going to add one-third of your flour mixture, followed by 1 ⁄3 cup (80 ml) of the buttermilk. Repeat with half of the remaining flour mixture and the remaining 1 ⁄3 cup of buttermilk, then finish it with the remaining flour mixture, making sure to scrape down the sides of the bowl every so often to make sure everything is incorporated. Take the cake pan out of the fridge and pour the cake batter evenly over the topping. Bake at 350°F (180°C) for 40 to 45 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow it to cool on a wire rack for 10 minutes. Then, run a knife around the edge of the cake and carefully flip it over onto another wire rack. Let cool for another 20 to 30 minutes, or until cool enough to eat. PAIRINGS Everyday Chicken Skewers with Flavor-Popping Miso Marinade (page 40) Easy Fondant Sweet Potatoes Elevated with Miso Maple Walnut Glaze (page 85) Notes 1- You can switch up the fruit you use, but I think apple is the best !Next >