They are the actors known for portraying firefighters, paramedics, doctors and nurses on television, and now they want to share their prowess in real life cooking and baking.
Whether or not you are a fan of “Chicago Med,” “Chicago PD,” and “Chicago Fire,” you can get a free digital copy of a special holiday cookbook packed with recipes for the holidays (or all year long).
Universal Television, Wolf Entertainment and NBC are offering a free download of the “One Chicago Holiday Cookbook,” featuring a collection of recipes and family anecdotes from the cast of each of the three “One Chicago” brand series. ”.
“For ten years, they have invited us into their living rooms … it is our turn to invite them into our kitchens to share some delicious treats and family secrets,” writes Dick Wolf, creator and executive producer of the series, in the foreword to the Cook Book.
The colorful 32-page book is divided into easy-to-follow recipes for appetizers and side dishes, entrees and desserts, and features a trove of family photos, anecdotes, family stories, and more from each of the stars who have made their recipes available.
These are some of the recipes included:
– pinwheel cookies, courtesy of S. Epatha Merkerson
– pear tart, courtesy of David Eigenberg
– spicy tofu with broccoli and cashews, courtesy of Marina Squerciati
– roast suckling pig, courtesy of Jason Beghe
– sabzi polo mahi (rice with herbs and fish), courtesy of Dominic Rains
– sweet potato souffle, courtesy of Guy Lockard
—Tteokguk (rice cake soup), courtesy of Brian Tee
– roasted Brussels sprouts, courtesy of Daniel Kyri
Below is the recipe for Pumpkin Whoopie Pies from Greta, the daughter of “Chicago Fire” star Christian Stolte.
You can download the full cookbook for free here.
Greta’s Pumpkin Whoopie Cakes
INGREDIENTS: (Highly recommended kitchen scale for best results; conversions are approximate)
1 29-ounce canned pumpkin (or pumpkin puree)
460 g (2 one⁄4 cups) brown sugar
3/4 cup (205 g) vegetable oil
8 g (1 3⁄4 teaspoon) vanilla extract
450 g (3 3⁄4 cups) all-purpose flour
1 teaspoon (5 g) baking powder
1 teaspoon (5.5 g) baking soda
6 g (1 teaspoon) salt
2 tsp (14 g) ground cinnamon
1 teaspoon (6 g) ground ginger
1 teaspoon (6 g) ground cloves
1 teaspoon (5 g) ground nutmeg
14 oz (400 g) cream cheese
4 cups (450 g) caster sugar
For the cake:
1. Mix canned pumpkin, brown sugar, vegetable oil, eggs, and 5 grams of vanilla extract.
2. Sift the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg into the bowl with the wet ingredients.
3. Fold dry ingredients into wet ingredients
4. With a spoon n. 50 °, spoon and spoon batter onto a cookie sheet lined with a silicone baking mat.
5. Bake for 13-15 minutes at 350 ° F
1. Whisk in the cream cheese, powdered sugar, and remaining vanilla extract until completely combined.
2. Transfer filling to piping bag, place filling on FLAT side of HALF of pumpkin pies (now completely cooled).
3. Top each filled cake with an unfilled cake.