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SEINFELD VOLUME II

cook:

1 h

Picture for Seinfeld Volume II

3,725,828 views  Seinfeld might be a show about nothing, but if it had to be about something, it just might be food. In fact, food might as well be the 5th member of our favorite gang of New York narcissists, swooping in to either save the day or ruin best laid plans. This week, we take a closer look at George's peculiar culinary proclivities.

4 servings

US

original

metric

INGREDIENTS

For The Pudding Skin Singles

For The Pudding Skin Singles

Coconut Milk

1 can Coconut Milk

Gelatin

2 packets Gelatin

Unsweetened Cocoa powder

½ cup Unsweetened Cocoa powder

Sugar

½ cup Sugar

For The Marble Rye Bread

For The Marble Rye Bread

Rye Flour, halved

7 ½ ounces Rye Flour, halved

Plain White Sugar, halved

8 tsp Plain White Sugar, halved

Instant Yeast

2 packets Instant Yeast

Lukewarm Water, halved

2 cups Lukewarm Water, halved

Sour Cream, halved

8 ounces Sour Cream, halved

of Bread Flour, halved

20 ounces of Bread Flour, halved

Kosher Salt, separated

3 tsp Kosher Salt, separated

Wheat Gluten, halved (optional)

2 tbsp Wheat Gluten, halved (optional)

Unsweetened Cocoa Powder

2 tbsp Unsweetened Cocoa Powder

Butter, melted

Butter, melted

For The Lobster Scrambled Eggs

For The Lobster Scrambled Eggs

Lobster Tail

Lobster Tail

Eggs

3 Eggs

Chives, finely minced

4.5 Chives, finely minced

Butter

2 tbsp Butter

Sour Cream

2 ½ tbsp Sour Cream

Kosher Salt

Kosher Salt

Pepper

Pepper

DIRECTIONS

1.

For The Pudding Skin Singles

1.

In a bowl combine coconut milk with gelatin, unsweetened cocoa powder, and sugar. Mix to combine.

Coconut Milk

1 can Coconut Milk

Gelatin

2 packets Gelatin

Unsweetened Cocoa powder

½ cup Unsweetened Cocoa powder

Sugar

½ cup Sugar

2.

Add to a pot and bring to a simmer over medium high heat. Stir constantly.

3.

Once it’s been brought to a simmer, remove from the heat and add to a parchment lined baking sheet. Make sure it’s smooth and there are no bubbles and then place in the fridge for 1 hour.

4.

Remove from fridge, slice into squares.

5.

For The Marble Rye Bread

1.

Start out with 2 mixing bowls. In each bowl half of the listed quantities, combine rye flour along with plain white sugar, instant yeast, and lukewarm water. Gently mix to combine. Cover and let rest for 20 minutes.

Rye Flour, halved

7 ½ ounces Rye Flour, halved

Plain White Sugar, halved

8 tsp Plain White Sugar, halved

Instant Yeast

2 packets Instant Yeast

Lukewarm Water, halved

2 cups Lukewarm Water, halved

2.

In your first bowl add sour cream along with bread flour, salt, and wheat gluten. Attach your dough hook and mix on a medium low speed for 4-5 minutes. Cover and let rest for 1 hour.

Sour Cream, halved

4 ounces Sour Cream, halved

of Bread Flour, halved

10 ounces of Bread Flour, halved

Kosher Salt, separated

1 ½ tsp Kosher Salt, separated

Wheat Gluten, halved (optional)

1 tbsp Wheat Gluten, halved (optional)

3.

In your first bowl add sour cream along with bread flour, salt, wheat gluten, and unsweetened cocoa powder. Attach your dough hook and mix on a medium low speed for 4-5 minutes. Cover and let rest for 1 hour.

Sour Cream, halved

4 ounces Sour Cream, halved

of Bread Flour, halved

10 ounces of Bread Flour, halved

Kosher Salt, separated

1 ½ tsp Kosher Salt, separated

Wheat Gluten, halved (optional)

1 tbsp Wheat Gluten, halved (optional)

Unsweetened Cocoa Powder

2 tbsp Unsweetened Cocoa Powder

4.

Turn dough out onto a well floured work surface and cut both balls of dough in half.

5.

With ½ the light dough and ½ the dark dough, punch out all the air and roll into cylindrical shapes. Once they are rolled out into even lengths, braid them into a plaited loaf.

6.

Once plaited, place on a parchment lined baking sheet and cover with plastic wrap. Let it rise for about an hour.

7.

Remove plastic wrap, brush with vegetable oil, and bake in a 350°F oven for 35 minutes.

8.

With the other half of the dough, roll out each half into squares and place the darker on top of the lighter and roll them up. Place that in a oiled and parchment lined loaf pan. Let sit for an hour.

9.

Bake in the oven at 350°F for about 35 minutes.

10.

Once both loaves are removed from the oven, brush them down with melted butter immediately and then let them cool on a wire rack for 2 hours.

Butter, melted

Butter, melted

11.

Serve and enjoy!

12.

For The Lobster Scrambled Eggs

1.

Start by boiling a lobster tail for about 6 minutes. Remove from boiling water and immediately place into a bowl of ice cold water.

Lobster Tail

Lobster Tail

2.

Remove lobster from the cold water, drain it out, and remove from the shell using scissors. Also be sure to remove the vein as well. Chop lobster meat into tiny pieces.

3.

Beat eggs together and combine with 4-5 finely minced chives.

Eggs

3 Eggs

Chives, finely minced

4.5 Chives, finely minced

4.

In a large non stick pan add butter. Once melted, add your chopped lobster and cook for 30 seconds before adding your eggs and chives mixture.

Butter

2 tbsp Butter

5.

Cook eggs until they are just barely where you want them and then add sour cream. Salt and pepper to taste. Mix to combine.

Sour Cream

2 ½ tbsp Sour Cream

Kosher Salt

Kosher Salt

Pepper

Pepper

6.

Serve and enjoy!

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