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Yada, yada, yada on the way to dinner with these exclusive recipes from the official Seinfeld cookbook

Yada, yada, yada on the way to dinner with these exclusive recipes from the official Seinfeld cookbook

No soup for you? No problem!

Now with Seinfeld: The Official Cookbook, you can make all your favorite recipes inspired by the iconic NBC comedy at home. The cookbook, which hits shelves October 11, will feature a variety of recipes that all stem from food moments on the show — whether you’re craving a black-and-white cookie or some of Rusty’s Beef-a-Reeno.

Seinfeld: The Official Cookbook

Seinfeld: The Official Cookbook

Insight Editions

EW has an exclusive first look at three recipes from the cookbook. Below are instructions for making Elaine’s Mulligatawny Soup, George’s Bedroom Pastrami, and Mrs. Choate’s Marble Rye (fish hook not included).

Check out the recipes below and start cooking to avoid eating only grains for the rest of your life.

Seinfeld: The Official CookbookSeinfeld: The Official Cookbook

Seinfeld: The Official Cookbook

Insight Editions

ELAINE’S MULLIGATAWNY SOUP

PREPARATION TIME: 20 MINUTES * COOKING TIME: 1 HOUR * YIELD: 8 TO 10 PORTIONS

With no idea of ​​the strict behavioral requirements that genius chef Yev Kassem places on his customers, Elaine immediately provokes the ire of the mercurial soup maker, commonly known as the Soup Nazi, with her careless (and hilarious) attempts to order.

Now feel free to tap on the counter during the preparations. After all, it’s your restaurant.

Seinfeld: The Official CookbookSeinfeld: The Official Cookbook

Seinfeld: The Official Cookbook

Insight Editions

2 cups dried red lentils

12 cups vegetable stock

4 cups of water

1 large onion, chopped

4 large cloves of garlic, finely chopped

1 tablespoon grated fresh ginger

2 medium carrots, diced

2 stalks celery, thinly sliced

2 Granny Smith apples, peeled, cored and diced

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon curry powder

1 tablespoon salt

1/2 cup finely chopped coriander, for garnish

Rinse the lentils well with clean water and drain the excess.

In a large stockpot, add the vegetable stock and water and bring to a boil. Add lentils and cook for 5 minutes.

Add the onion, garlic, ginger, carrots, celery, apples, cinnamon, cloves, coriander, turmeric, curry powder, and salt. Bring to a boil again and then lower the heat. Simmer for about 45 minutes. The liquid in the jar should reduce by about a quarter. Adjust spices to taste.

Serve hot, garnished with coriander.

Seinfeld: The Official CookbookSeinfeld: The Official Cookbook

Seinfeld: The Official Cookbook

Insight Editions

GEORGE’S BEDROOM PASTRAMIE

PREPARATION TIME: 5 MINUTES * COOKING TIME: 5 MINUTES * YIELD: 4 SANDWICHES

“You’ve combined food and sex into one disgusting, uncontrollable urge!” While we don’t recommend eating this under the covers (that’s your own business), we think you’ll love this dish inspired by our balding friend. Is it “the most sensual of all cured meats”? Possibly. Ask George. Or Vivian. If you can pull them apart.

1/2 cup water or beef stock

3 pounds thinly sliced ​​pastrami

1/4 cup spicy brown mustard, divided

8 slices of marbled rye (see page 39)

In a large skillet over medium heat, heat the water or stock, then add the pastrami. Cover with a lid and let it steam for about 5 minutes, stirring occasionally, until warm. Remove from heat and keep covered.

Divide the mustard and divide over all 8 slices of bread.

Using tongs, remove the pastrami from the pan, allow the extra moisture to drip off and spread evenly over 4 slices of bread. Spread with the remaining 4 slices of bread.

Cut each sandwich in half and serve.

Seinfeld: The Official CookbookSeinfeld: The Official Cookbook

Seinfeld: The Official Cookbook

Insight Editions

MRS. CHOATE’S MARBLE RYE

PREPARATION TIME: 45 MINUTES PLUS 2 HOURS RIDING TIME * COOKING TIME: 40 MINUTES * YIELD: 1 LOAF

With apologies to Ms. Choate – Jerry stole her marbled rye after all – what else would we dip into one of our recommended concoctions? Pieces can even be tied to a fishing line to help! Make sure your fiancé and future in-laws are not at home while you do that. It can be awkward.

Seinfeld: The Official CookbookSeinfeld: The Official Cookbook

Seinfeld: The Official Cookbook

Insight Editions

FOR THE LIGHT RYE:

1 cup of warm water

1 1/2 teaspoons active dry yeast

1 1/2 teaspoons kosher salt

1 tablespoon molasses

1 tablespoon neutral frying oil plus more for the proofer

1 1/2 cups all-purpose flour

1 1/2 cups rye flour

FOR THE DARK RYE:

1 cup of warm water

1 1/2 teaspoons active dry yeast

1 1/2 teaspoons kosher salt

1 tablespoon molasses

1 tablespoon neutral frying oil plus more for the proofer

1 1/2 cups all-purpose flour

1 1/2 cups rye flour

2 tablespoons dark cocoa powder

TO MAKE THE LIGHT RYE:

In the bowl of a mixer, combine the water and yeast and let stand for about 5 minutes. Add the salt and molasses and mix to combine. Place the bowl on the mixer with dough hook and add the oil, all purpose flour and rye flour.

Knead on medium speed making sure all ingredients are incorporated. You may need to stop the mixer and turn the dough by hand to make sure all the ingredients are mixed. The dough should be sticky, not wet. If it’s too wet, add 1 tablespoon of flour; if too dry, add 1 tablespoon of water.

Continue kneading on medium for about 7 minutes. The dough should spring back when poked.

Grease a large bowl and place the dough in it. Make sure the dough is evenly coated with oil. Cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.

TO MAKE THE DARK RYE:

Mix the water and yeast again in the mixer bowl and let it sit for about 5 minutes. Add the salt and molasses and mix to combine. Assemble the mixer with the dough hook and add oil, all purpose flour, rye flour and cocoa powder.

Repeat the steps to knead, oil and let the dough rise.

TO MAKE THE MARBLE RYE:

Preheat the oven to 450°F.

Line a baking tray with baking paper.

Punch each ball of dough to release the air. Roll out the lighter dough into a 12-by-18-inch rectangle. Roll out the dark dough to the same size.

Place the darker dough on top of the lighter dough and use the heels of your hands to push the two doughs down so they stick together.

Roll up the combined dough tightly, starting at the short end of the rectangle. Pinch the ends and roll the dough back and forth so that the bread sticks together.

Place the rolled bread seam side down on the baking sheet. Cover the dough loosely with plastic wrap and let it rise for 1 hour until it has doubled in size.

Cut 1/2-inch diagonal scores into the top of the loaf.

Place the bread in the oven and immediately turn the oven temperature down to 350°F.

Bake for about 40 minutes until golden brown. Let cool completely on the baking sheet before serving.

Seinfeld: The Official Cookbook, published by Insight Editions © 2022 Castle Rock Entertainment. SEINFELD and all related characters and elements © & TM Castle Rock Entertainment. WB SHIELD: © & TM WBEI. (s22)

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