Aztec Warrior Pudding

Inspired by ancient grains and flavors of Mesoamerica.  Amazing breakfast, lunch or snack and its super healthy even if you have to add a little agave or honey too but not necessary.  Makes one pint jar, shake well and refrigerate at least 6 hours or overnight or a couple days in advance.  Additions could be diced mango, fresh apple, dried fruit or a few more nuts.   Eat chilled with a spoon and share.

Pudding

20 g chia seed

40 g organic quick oats

20 g hemp hearts

30 g cooked red quinoa

15 g sliced almonds

10 g goji berry

15 g raw pumpkin seed

300 g coconut milk with vanilla (almond) – not the Silk brand

Mix well in a mason jar, shake and refrigerate about 6 hours, stir well and enjoy.

pudding

 

 

Ha! funny and sad food felonies

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The chef used this because he didn’t know how to stabilize whipped cream for banquets

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instant refried, in Texas, right next to the Rico’s

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sad

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be a man, get a whisk, water bath and emulsify

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lazy man butter

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in a pan of vegetables

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straight from the pirates of sea bass

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cheap hotel butter

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these were used to thicken mashed potatoes

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soup thickener

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sodium bomb

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did not know this existed

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breakfast in the south

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thanksgiving prep

Sources of Names in Classical Menus

I found more kitchen notes while cleaning out the toolbox. Old menus often used the names in previous centuries that were inspired by famous people. Kings, queens, authors, artists and politicians and actors as well as significant historical events and geography.
Below are representative examples of an extensive list.

Agnes Sorel~ mistress of Charles the 7th, King of France (1410-1450)
Andalousia~ province in southern Spain
Argenteuil~ area near Versaille, famous for white asparagus
Avignon~ district capital of Vaucluse in France
Bagration~ Peter Ivanowitch, Russian feudal lord (1760-1794)
Balzac~ Honore de, French author, intense writer with coffee addiction
Bearn~ province in France, invented to be served with potatoes
Bechamel~ Marquis of Nointel (Louis de Bechamel)
Bercy~ famous market in France, sauce universal for meat and fish
Bernard~ Emile, the master chef emperor Wilhelm the First, co-author of La Cuisine Classique
Berny~ Francois Adrien, (1775-1826) known for his famous book, La Physiologies de Gout
Caen~ District capital of Calvados, France
Careme~ Antonin, one of the most famous chefs in his time, author, artist, inventor of centerpiece
Caruso~ Enrico, famous opera tenor (1873-1921), favorite pasta dish he created of Naples
Cayenne~ French colony in South America
Chantilly~ town in Oise region of France, 1720 the very first whipped cream was served at a festive dinner
Chateaubriand~ Francois, Rene, Viscount of Chateaubriand,(1768-1848) French statesman
Chipolata~ from the word ‘cipolla’, onion in Italian
Choron~ Alexandre Stephen (1772-1834) director of the Paris Opera House of France
Clamart~ place near Paris, famous soup with peas, artichokes and pigeon
Colbert~ Jean Baptiste (1619-1834) secretary of state under Louis the XIV
Conde~ family of princes from Bourbons, loved to hunt and eat rice
Conti~ Francois, Louis, King of Poland (1664-1709)
Cordon-Bleu~ woman chef who learned from a famous chef
Crecy~ region on the Seine, France famous for its carrots
Dauphine~ Crown princess in the French Court
Delmonico ~ famous restaurant in New York at the time of Prohibition
Dobos ~ famous Hungarian chef who died in 1924, inventor of Dobos Torte
DuBarry ~ Marie Jeanne (1734-1793) mistress of Louis the XV, her female chef was honored the first time with the title ‘Cordon-Bleu”
Duglere ~ Adolf, the most famous of his time with his best known restaurant Café Anglaise in Paris
Dumas ~ (1802-1870) famous author in France
Duxelles ~ Marquis d’Uxelles, his chef Francois-Pierre de la Varenne named his creation after him
Escoffier ~ Auguste George (1846-1935) famous chef, author, best known cookbooks are Le Guide Culinaire and Ma Cuisine
Eszterhazy ~ Miklos (1765-1833) noble feudal lord in Hungary
Espagnole ~ one of the basic brown sauces
Fontainebleau ~ town in the region of Seine et Marne in France
Frascotti ~ small town near Rome, also a famous restaurant in France
Grenoble ~ town in the region Isere France
Henry ~ (1533-1610) King of France who said “I want everyone in my kingdom to have a chicken for Sunday supper.”
Joinville ~ Francoise of Orleans, Prince (1818-1900)
Julienne ~ Jean Julien, well known French chef who served consommé with strips of vegetables
Lamballe ~ Marie Therese Princess, (1749-1792) beheaded during the French Revolution
Marengo ~ village in the province of Italy where Napoleon defeated the Austrian army, the dish was created by Napoleon’s chef who foraged for goods after the battle, chicken or veal cooked in olive oil with garlic, wine, tomatoes and cooked egg garnish
Marie-Antoinette ~ (1755-1793) daughter of Maria Therese, wife of Louis the XVI, beheaded during the revolution
Melba ~ Nelly (1861-1931) Australian opera singer, had four foods referencing her, peach, sauce, toast, garniture
Mirabeau ~ Honore Gabriel Riquetti (1794-1791) French politician, legendary, boulevard in Paris named after him
Mirepoix ~ prince, (1699-1757), also town in the region of Ariege
Montepellier ~ district capital of Herault in southern france
Mornay ~ Philippe, statesman and author (1549-1623)
Newberg – town in New York State, a lot of theories on the origin of lobster Newberg
Orloff ~ Nicolai Alexejewitsch, Russian Statesman (1855-1885) ambassador to France. Thin sliced veal with mushrooms, onions and mornay.
Orly ~ place near south Paris, used to describe seafood preparation
Parmentier ~ Antoine Auguste, promoted potatoes in France (1737-1813), many classic preparations are named after him.
Perigord ~ town in the province of Dordogne, France. Four regions: noir, blanc, vert, and pourpe. Truffle named after this region from oak and hazelnut trees.
Pompadour ~ Jeanne Antoinette, favorite marquis of Louis the XV, created banquets to please the king, loved truffles, chocolate and champagne
Pojarski ~ Russian folk hero, once an innkeeper, veal cutlet dish
Provencale ~ literally from the region of Provence
Richelieu ~ Armand Jean, statesman and cardinal (1585-1642) very impactful for France
Rossini ~ Italian composer, gourmet cook, friend of Careme, many dishes named for him
Rothschild ~ Careme used to work for this banking family
Sacher ~ French, inventor of the Sacher Torte, created at the age of 16
Saint Germaine ~ historical fortress, boulevard, communes, parish, center around the abbey, home to many chocolatier and patisseries in the city
Saint Honore ~ French patron saint of bakers, piping tip named after him
Saint- Hubertus ~ patron saint of hunters, held animals in high regard, feast day in first day of hunting season, namesake omelette has game meat with demi-glace and mushrooms
Sandwich ~ notorious gambler, rumored that when he needed to eat and could not be interrupted in game
Soubise ~ Charles de Rohan, French prince interested in culinary arts, based on béchamel
Stroganoff ~ very wealthy merchant in Russia, developed in friendly competition with other chefs, this nobleman always had the best cooks
Suchet ~ Louis Gabriel, prince of Albufera, namesake fillet of sole
Toulouse ~ capital of the region in France known for its poultry
Turbigo ~near Milan Italy, name of Napoleon battlefield with the Austrians and a dish prepared with kidneys
Vatel ~ famous chef committed suicide because fish ordered was not fresh, expert in organizing feasts, creator of the Chantilly cream, absolute dedication and obsessive worker, ran out of food and could not wait for more food to arrive so he fell on his sword
Windsor ~ town and castle in England, also soup made with calves feet
Yorkshire ~largest county in England, also town, also sauce, much like a Cumberland Sauce
Zingara ~ Spanish gypsy girl, or gypsy style in French cuisine, the dish migrated through Europe and has many variations