Author: Emily Gautreaux

Indulge in This Recipe for Homemade Chocolate Croissants

There’s something undeniably magical about sinking your teeth into a freshly baked chocolate croissant, its delicate layers of buttery pastry cradling rich, dark chocolate. While the thought of crafting these delectable treats might seem intimidating, fear not! With a bit of time, patience, and the right technique, you can recreate the Parisian charm right in your own kitchen thanks to this recipe from Epicurious. The process might require a few unexpected tools – a spray bottle and a garbage bag – but these are the secrets to achieving that perfect golden crust and flaky interior. So, let’s embark on this pastry adventure and create delicious homemade chocolate croissants that will rival any bakery’s offering.

Ingredients for Chocolate Croissants 

Directions for Chocolate Croissants: 

  1. In the bowl of a standing mixer, combine 1½ cups warm whole milk, ¼ cup light brown sugar, and 1 Tbsp. plus ¼ tsp. active dry yeast. Allow the yeast to foam for approximately 5 minutes.
  2. Attach the dough hook to the mixer and add 3¾ cups all-purpose flour and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Mix on low speed until the dough is smooth, scraping down the sides of the bowl as needed. This should take around 6-8 minutes.
  3. Transfer the dough to a surface and knead it until it’s soft and slightly sticky, about 2 minutes. Shape it into a 1½”-thick rectangle, wrap it in plastic, and refrigerate for about an hour.
  4. Place 3 sticks of chilled unsalted butter horizontally on a work surface and slightly soften it with a rolling pin. Create a block of butter and transfer it to a kitchen towel. Roll it out into an 8×5″ rectangle and chill it in the towels.
  5. Flatten the dough and roll it out to a 15×10″ rectangle. Fold the dough into thirds, shaping it into a 10×5″ rectangle. This completes the first “fold.” Wrap the dough in plastic and chill it for an hour.
  6. Repeat the rolling and chilling process three more times for a total of four “folds.” If any butter seeps out while rolling, dust with flour to prevent sticking. Divide the dough into halves, wrap each in plastic, and refrigerate for at least 8 hours.
  7. Roll out one dough half on a floured surface into an 18×10″ rectangle. Trim the edges and slice the dough into quarters lengthwise and crosswise to make 16 rectangles.
  8. Working with one rectangle at a time, place 2 dark chocolate batons along a short side of the dough, letting them extend over the edges. Fold the bottom edge over the batons and roll up the dough around the chocolate. Arrange the pastries on parchment-paper-lined baking sheets. Slide the baking sheets into a garbage bag and allow the pastries to rise for 2-2½ hours, creating a slightly puffy and spongy texture.
  9. Preheat the oven to 425°F with racks in the upper and lower thirds. Generously spray the inside of the oven with water and place the baking sheets inside. After spraying again, reduce the temperature to 400°F and bake the croissants in two phases. This will result in a deep golden color and irresistible aroma.

Creating your own chocolate croissants might seem like a complex undertaking, but with the right guidance and a touch of patience, you’ll soon find yourself reveling in the joy of homemade pastries that rival those from the finest patisseries.

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Exploring the Fusion of Medicine and Culinary Arts: Nicholls’ Culinary Medicine Program

When education transcends traditional boundaries, the results can be truly remarkable. This sentiment is beautifully embodied by the annual Culinary Medicine Program jointly hosted by Nicholls State University and the Louisiana State University Health New Orleans School of Medicine. For an impressive fifth consecutive year, these esteemed institutions have come together to nurture a unique learning experience that merges the worlds of gastronomy and medicine. According to this news release from the school, this innovative program, held at the renowned Chef John Folse Culinary Institute, offers a glimpse into the captivating synergy between evidence-based nutrition and culinary mastery, providing a platform for future medical practitioners to enrich their practices with invaluable knowledge.

The backdrop for this enriching endeavor, the Chef John Folse Culinary Institute, sits nestled in the heart of Louisiana’s Bayou Region, a place where culture, flavors, and traditions meld seamlessly. It beckons aspiring chefs with an audacious palate and a fervent desire to thrive in the food and service industries, offering them the opportunity to pursue Bachelor of Science or Associate of Science degrees in Culinary Arts. In a state where culinary excellence thrives, Nicholls stands tall as the sole post-secondary institution in Louisiana offering a comprehensive four-year culinary degree program.

The synergy of minds between the culinary institute and the medical school is profound, exemplifying the value of interdisciplinary collaboration. This year’s iteration of the Culinary Medicine Program took place from July 17 to 28, featuring a cohort of nine third-year medical students from the LSU Health Sciences Center (LSUHSC) New Orleans. These budding medical professionals made a conscious choice to delve into the culinary medicine course, facilitated by the proficient instructors from Nicholls’ Chef John Folse Culinary Institute, along with the didactic program in dietetics.

The heart of the program lies in its ability to introduce future physicians to the realm of evidence-based nutrition and the practical prowess of culinary artistry. The program structure was designed meticulously to encompass a range of topics, each underscoring the pivotal role of food in disease prevention and management. Morning lectures, infused with insights on weight-neutral nutrition approaches, dietary patterns and their health outcomes, genetics and nutrition, and much more, provided the foundation for students to comprehend the intricate dance between nourishment and well-being.

In a poignant twist, the classroom knowledge was translated into tangible experiences through hands-on culinary exercises. Post-lecture sessions saw students donning aprons and immersing themselves in the creation of dishes that resonated with the principles discussed earlier. This immersive approach not only consolidated their understanding but also imbued them with practical skills to weave nutrition into their future medical practices.

Dr. Craig Walker, the visionary founder, president, and medical director at the Cardiovascular Institute of the South, aptly acknowledged the program’s uniqueness and the vital knowledge it imparts to the medical leaders of tomorrow. He remarked, “This is a unique program by Chef John Folse that is sharing valuable knowledge with future leaders in the field of medicine.” Dr. Walker’s words underline the invaluable contribution the Culinary Medicine Program makes to the realm of health education.

In conclusion, the Culinary Medicine Program at Nicholls State University serves as a remarkable testament to the power of education that transcends boundaries. By blending the realms of culinary arts and medical science, this program not only imparts invaluable knowledge but also nurtures a holistic perspective that future physicians can carry into their practices. The fusion of these diverse fields is a clarion call for more such interdisciplinary collaborations that enrich the educational landscape and prepare professionals for multifaceted challenges.

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Elevate Your Palate: Peach-and-Brie Flatbread Recipe

Elevate your culinary experience with a delightful dish that marries the sweetness of fresh peaches with the richness of Brie cheese, all atop a perfectly baked naan flatbread. This Peach-and-Brie Flatbread recipe from Louisiana Cookinis not only a feast for the senses but also a testament to the harmony of contrasting flavors. With a drizzle of spicy cane syrup to kick up the excitement, each bite promises an explosion of taste. Whether you’re planning a casual lunch, a sophisticated appetizer, or a unique dinner, these flatbreads are an excellent choice that will leave your guests craving for more.

Ingredients for Flatbread: 

Directions for preparing Flatbread: 

  1. Begin by heating the cane syrup in a microwave-safe bowl using 10-second intervals until it becomes pleasantly warm. To this, add the bold Creole seasoning, hot sauce, ½ teaspoon of crushed red pepper, and paprika. Mix these flavors together and let the mixture cool down completely.
  2. As your spicy cane syrup infusion cools, preheat your oven to a toasty 450°F. For an even bake, ensure you have a wire rack resting atop a rimmed baking sheet.
  3. Now, take your prepared wire rack and artfully lay out the naan flatbreads. On this canvas, let the star ingredients shine: layer the Brie cheese and delicate peach slices atop the naan. To awaken your taste buds, give them a gentle dusting with the remaining ¼ teaspoon of crushed red pepper. Finally, add a poetic drizzle of olive oil.
  4. Slide your masterpiece into the preheated oven, and let the magic unfold. In just 12 to 15 minutes, you’ll witness the cheese transform into a molten, golden masterpiece. It’s at this point that your kitchen will be filled with the aroma of anticipation.
  5. As the flatbreads emerge, the final touches transform them into culinary art. Drizzle the cooled spicy cane syrup mixture over the golden flatbreads, infusing them with a harmonious blend of flavors. A delicate sprinkle of flaked sea salt not only enhances the taste but also adds an elegant texture contrast. For a visual flourish, garnish the flatbreads with freshly chopped basil and a whisper of crushed red pepper.

Side Dish Suggestions:

Pair your Peach-and-Brie Flatbreads with some delightful side dishes to create a well-rounded meal. Consider serving a crisp arugula salad with a light lemon vinaigrette to balance the richness of the flatbreads. Roasted garlic hummus with fresh vegetables and pita chips would also make for a fantastic side that complements the flavors and adds a touch of Mediterranean flair. You could additionally enhance your meal’s earthy flavors with a medley of herbed roasted vegetables. Roast carrots, bell peppers, zucchini, and red onions with a sprinkle of your favorite herbs, and let their natural sweetness shine through. Lastly, add a touch of indulgence with sweet potato fries as a side. These crispy delights, seasoned with a hint of smoky paprika and served with a creamy dipping sauce, create a delightful contrast to the soft flatbreads.

Indulge in the art of culinary creativity with these Peach-and-Brie Flatbreads. The harmonious blend of fresh peaches, creamy Brie cheese, and zesty Creole seasoning will captivate your taste buds in every bite. The zing of spicy cane syrup adds an unexpected twist, elevating the dish to a new level of flavor. Whether shared as an appetizer or enjoyed as a main course, these flatbreads are bound to become a cherished favorite in your recipe repertoire.

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Exploring the Charms of Silverton, Colorado

Nestled amidst the picturesque San Juan Mountains, the small town of Silverton, Colorado, offers a remarkable getaway that seamlessly blends history, nature, and outdoor adventure, according to this travel blog post from Travel + Leisure. If you’re in search of a destination that promises captivating sights, engaging activities, and a charming atmosphere, Silverton has it all.

When it comes to accommodations, Silverton offers a variety of options that perfectly capture the town’s rich history and modern flair. The Wyman Hotel stands out as the hippest spot in town, boasting mid-century modern design, a Scozy lobby bar, and stunning mountain views from its 15 beautifully appointed rooms. The hotel’s unique feature is its setting in a 1902 landmark building, evoking the nostalgia of a bygone era while incorporating modern luxuries.

Another iconic option is the Grand Imperial Hotel, affectionately known as “The Grand.” With its Victorian decor, carved wooden furniture, and mountain views from almost every room, The Grand exudes historic charm. For a more intimate experience, the Villa Dallavalle Historic Inn beckons with its European ambiance and distinct family history.

 Silverton is a playground for adventure enthusiasts, and the options are as diverse as they are exciting. The Durango and Silverton Narrow Gauge Railroad steals the spotlight in the summer. This historic train winds through canyons, alongside the Animas River, and over rugged Molas Pass, offering an unparalleled journey with spectacular mountain vistas. For a unique twist, disembark between the two towns and immerse yourself in the wilderness for hiking, climbing, and skiing escapades.

Kendall Mountain Ski Area offers a more relaxed yet fun-filled experience. With one chairlift, an adjacent sledding hill, and an ice rink, it’s a fantastic spot for family enjoyment. Meanwhile, the Ice Lake Trail leads intrepid hikers into the heart of the San Juan Mountains, where wildflowers dot the landscape and culminate in the awe-inspiring Ice Lake. And for thrill-seekers, Silverton Mountain promises extreme skiing and snowboarding, guided or unguided, with helicopter access to untouched powder.

 No trip to Silverton would be complete without driving the Million Dollar Highway, a breathtaking 23-mile route connecting Silverton and Ouray via the stunning Red Mountain Pass. The road’s dramatic cliffside carvings provide constant panoramic views of the natural beauty that surrounds you. As you explore Silverton, don’t miss the chance to discover its charming shops. White Eyes Gallery offers authentic Indigenous art, including pottery, paintings, and jewelry. The Silverton Train Store showcases railroad art, particularly focusing on the Durango and Silverton Narrow Gauge Railroad. And Fetch’s Mining & Mercantile provides the perfect souvenir haven, along with engaging conversations that make you feel like part of the family.

When it’s time to refuel, Silverton’s dining scene is equally inviting. Coffee Bear emerges as the morning go-to, offering coffee and breakfast burritos for early adventurers. Kendall Mountain Café, on the other hand, is a cozy spot for a diner-style breakfast and lunch, serving hearty dishes with a side of forest charm. For the best experience, plan your visit between June and October. This period offers a wealth of activities, from hiking and biking to fishing and train rides. The town’s businesses are all up and running, ensuring a vibrant atmosphere. However, if skiing and ice climbing are your passions, winter is the ideal time to explore Silverton’s snowy wonders.

From historical landmarks to outdoor adventures, Silverton, Colorado, offers a treasure trove of experiences for every traveler. Immerse yourself in the town’s rich history, relish its picturesque landscapes, and embrace the excitement of its outdoor pursuits. Whether you’re a history buff, an adrenaline junkie, or simply seeking a serene escape, Silvertonwelcomes you with open arms.

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Defending Drinking Water: The Mississippi River’s Underwater Barrier

In a significant stride towards protecting the region’s drinking water, a remarkable engineering feat has been accomplished as a dredging company finalized the construction of an underwater sill beneath the Mississippi River, according to this article from Nola.com. This massive structure, located at Myrtle Grove, will play a crucial role in safeguarding the public and industrial water supplies of upper Plaquemines and St. Bernard parishes, as well as the city of New Orleans, by blocking the intrusion of saltwater from the Gulf of Mexico.

Weeks Marine Inc., a New Jersey-based company, commenced dredging operations from an area on the right descending side of the river just upstream on July 11 and 12. Their J.S. Chatry cutterhead dredge, along with a fleet of smaller boats, worked tirelessly to maintain a surface and underwater pipeline for disposing of sediment on the river bottom. The Defense Department recognized the significance of this endeavor and awarded Weeks Marine’s Covington office an $8.9 million addition to their existing river dredging contract to finance the construction of this crucial dam for the protection of the regions drinking water.

To ensure unimpeded passage for ocean-going vessels, the sill was strategically designed to be 55 feet below the surface, while the river itself reaches a depth of about 90 feet at the dam’s location. This engineering marvel is situated at mile marker 63.7 above Head of Passes. The project faced challenges, and during the dredging operations, the U.S. Coast Guard implemented one-way traffic rules for a two-mile stretch along the river.

The urgency of this endeavor arose due to the recent retreat of saltwater, which had reached mile marker 52, thanks to heavy upriver rainfall over the past three weeks. However, there’s optimism in the forecasts from the National Weather Service’s Lower Mississippi River Forecast Center, which predicts that water levels in the lower stretch of the river will continue to fall over the next 28 days. This bodes well for maintaining the integrity of the dam.

Despite these promising developments, the current water crisis in Plaquemines Parish still persists. Saltwater contamination remains an issue, affecting the water intake for the Boothville water treatment plant. To address this, the parish is actively distributing bottled water and ice to residents, mitigating the hardships caused by the contaminated supply.

Furthermore, the parish is working on multiple fronts to find solutions. A booster pump is under construction to facilitate the flow of water from the Belle Chasse water plant to Venice. However, this project encountered delays due to manufacturing and parts shortages, but it is expected to be completed during the week of August 14. Additionally, the Port Sulphur water treatment plant is undergoing repair work, and the parish is collaborating with the Corps to procure reverse osmosis equipment that will help remove saltwater at the Boothville and East Pointe a la Hache water plants.

The completion of the underwater dam comes as a significant relief for the region, as it now stands as a powerful shield, protecting the water intakes of crucial plants and industries along the river. However, it’s essential to understand that this is not a permanent solution. When the river experiences higher water levels and faster flow rates later in the year, saltwater may be pushed back towards the Gulf, and the dam could face erosion. Therefore, continuous monitoring and maintenance will be vital to ensure its long-term effectiveness.

In conclusion, the completion of the Mississippi River underwater dam marks a momentous occasion for Louisiana and its efforts to protect its vital drinking water sources. This achievement represents the collaboration of engineering expertise, government support, and a commitment to the well-being of the communities relying on this waterway. While challenges still lie ahead, the completion of the dam stands as a testament to the resilience and determination of Louisiana’s people in safeguarding their environment and resources for generations to come.

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ULL Engineering Students Make History with Solar-Powered Boat

ULL Engineering students have achieved a remarkable feat by showcasing their solar-powered boat at the prestigious Monaco Energy Boat Challenge. This event, held in the enchanting coastal city of Monaco, attracts boats of various sizes, from luxurious yachts to sleek powerboats. According to this news release from ULL, the Southern Solar team, consisting of five members from the University of Louisiana at Lafayette, made history by becoming the first U.S. team to participate in this renowned challenge.

Led by Lelia Deville, a Ph.D. candidate, and recent graduates Brennan Guarisco, Jordan Smith, Taylor Thistlethwaite, and Claire Werther, the team traveled to Monaco to put their innovative vessel, named “Beausoleil,” to the test. The boat was meticulously designed and constructed in UL Lafayette’s Louisiana Solar Energy Lab, showcasing the university’s commitment to sustainable technology.

At the Monaco Energy Boat Challenge, the Southern Solar team went head-to-head with 31 universities from 21 countries in various boat races. Impressively, the team secured the 11th position in both the solar class championship and the solar class endurance race. Moreover, they ranked 12th in the solar class general ranking category, further validating their engineering prowess.

The engineering students accomplishments extended beyond the races, as the team engaged in a tech talk to discuss their project with an international audience. The Monaco Energy Boat Challenge provides an opportunity for industry leaders to explore sustainable boat research, design, and construction through conferences, seminars, job forums, and product presentations.

The “Beausoleil” boasts nine solar modules mounted on its deck, harnessing solar power to fuel the boat’s operations. Equally crucial to its success are the four hydrofoils, which function like wings beneath the boat’s hull. These hydrofoils elevate the boat during cruising speeds, reducing drag and improving both speed and energy efficiency. As described by Yasmeen Qudsi, a senior instructor in the Department of Mechanical Engineering and Southern Solar’s faculty advisor, the boat glides on the water, akin to how an airplane operates in the air.

Throughout the project, the team received mentorship from faculty members and consulted professionals in various fields, including solar energy, naval architecture, electrical engineering, and mechanical engineering. This collaboration with experts such as Georges Antoun, an alumnus instrumental in establishing the Louisiana Solar Energy Lab, enriched their learning experience and contributed to the boat’s success.

Jordan Smith, one of the team members, expressed her fulfillment with the nine-month project. She shared a significant milestone during on-the-water testing at Airport Lake near the campus, where the team accomplished “foiling” for the first time, lifting the boat out of the water. This achievement symbolized their incredible progress from starting with little to achieving excellence in boat design and performance.

The Monaco Energy Boat Challenge holds immense significance for the future of sustainable boat design and construction. It provides a platform for students to contribute to the development of eco-friendly technologies that extend from small-scale crafts to luxurious superyachts.

ULL’s Southern Solar team is described as being “a team consisting of senior-level mechanical engineering students from the University of Louisiana at Lafayette.” When speaking about their commitment to compete in the Monaco Energy Boat Challenge, the team describes that they “achieved this and were honored to receive their ‘Rookie of the Year’ award.”

In conclusion, the UL Lafayette Southern Solar team’s participation in the Monaco Energy Boat Challenge exemplifies their dedication to advancing sustainable technology in the boating industry. By showcasing their solar-powered boat, the team has not only made a mark in the challenge’s history but also contributed to the global conversation about eco-friendly boats and renewable energy solutions.

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