Author: Emily Gautreaux

A Louisiana Twist on Traditional Banana Bread

If you are looking for a new twist on traditional banana bread, then look no further than Bananas Foster Banana Bread. This delicious recipe from Louisiana Cookin combines the classic flavors of bananas and caramel with a moist, fluffy bread that will leave your taste buds begging for more. Follow the following step-by-step guide to create this delectable dessert that’s perfect for any occasion – from brunch to dessert at a dinner party. So let’s get baking and elevate your banana bread game to the next level.

Ingredients

Directions

  1. You’ll begin this outstanding recipe with the banana bread, and you’ll make the caramelized banana in Step 4. Begin by preheating your oven to 325°F and spray an 8½×4½-inch loaf pan with baking spray. Preferably, use a type of baking spray that has flour in it. Line the pan with parchment paper, allowing the excess amounts of parchment paper to extend over the sides of the pan.
  2. In a large bowl, you’ll then whisk together your flour, salt, baking soda, cinnamon, baking powder, and nutmeg. In a medium bowl, you’ll want to whisk together your mashed banana, different sugars, melted butter, yogurt, eggs, and rum extract until the combined ingredients are smooth.
  3. Next, fold in your banana mixture into your flour mixture until both are well combined. Gently fold in the pecans after that, and spread the butter into the prepared pan.
  4. Then, take a medium skillet and melt your butter over medium-low heat and stir in your ½ teaspoon of rum extract. Gently press brown sugar onto each side of your banana that has been halved. Then, you’ll place thebanana halves into the skillet with the cut-side facing down. Cook these banana halves until they are golden brown and caramelized, which should take approximately 2 to 3 minutes. Then, gently turn the banana halves and cook them for 1 to 2 minutes. Remove them from the heat, and set them aside.
  5. Set these caramelized banana halves into your prepared pan atop the butter. Place them in the pan with the cut side facing upward, on top of the batter. Reserve all the sauce from the caramelized banana halves.
  6. Bake this loaf pan for approximately 40 minutes, cover the pan with aluminum foil, and bake the banana bread until a wooden pick that’s inserted in the center comes out completely clean. Continue cooking for 12 to 15 minutes and then brush the loaf with the reserved sauce. Allow the bread to cool in the pan for 10 minutes and then use the excess parchment paper as handles to remove the loaf from the pan. Allow it to cool on a wire rack, serve, and enjoy!

Notes:

There are many ways to change up the recipe for Bananas Foster Banana Bread. For example, you could add chocolate chips, other nuts other than pecans, or even coconut to the batter. If you want a more savory bread, you could add bacon or sausage. And of course, you can always change the amount of sugar and cinnamon to suit your taste. Be creative and have fun with it.

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UL Lafayette Geosciences Team named Top Oil Prospectors

Recently, a group of geosciences students from the University of Louisiana at Lafayette competed in the 2023 North American Region Competition, where they were named the best team of students in North America who can determine where to drill for oil, according to this feature article from the University.

UL Lafayette’s team of competing geosciences students included Savana Anderson, Peyton Dardeau, Margaret Dittman and Abigail Watson, also known collectively as the University’s Imperial Barrel team. The team’s faculty advisor was Dr. David Oppo, an assistant professor in the School of Geosciences. This four-student team, which consisted of both undergraduate and graduate students,  placed first for the Imperial Barrel Award for the 2023 North American Region Competition, which is a competition for the American Association of Petroleum Geologists.

Dr. Carl Richter, Associated Dean of Ray P. Authement College of Sciences and Professor at the School of Geosciences, spoke about the team saying, “this doesn’t place the School’s teams in exclusive company. It’s more like a private club. Over the years, the teams achieved a level of preeminence that’s not likely to be equaled anytime soon. It reflects the quality of students the School of Geosciences attracts and the strength of our graduate program.”

The American Association of Petroleum Geologists’ competition functions as a competitive showcase for students to collaborate as they analyze industry data, make key determinations about energy resources, and make vital decisions about sustainable extraction methods. Because the University’s Imperial Barrel team won the North American Region competition after winning the Gulf Coast sectional, they will be coming on to the world competition.

Last year, the ULL’s Imperial Barrel team placed second in the world and have won the overall event three times in the past: in 2012, 2014, and 2018. It should be noted that they are the only team to claim the title of “world’s best” three times in the history of the award.

The competition involved the students analyzing real datasets including information on basin’s geology, petroleum system elements, geophysics, and production infrastructures over the course of eight weeks. Throughout the competition, the four team members used state-of-the-art technology, received feedback from industry advisors, and networked with potential employers. The competition’s main goal includes identifying a prospective oil reservoir and determining its overall viability. The team then reports its verdict during a 25 minute presentation to industry experts, who then select a winner based on technical quality, clarity, and the originality of the presentation.

Joey Grimball was a previous winner for UL Lafayette during the 2012 competition, and he had the following to say about his involvement in the competition and the impact it has had on his career: “the IBA experience has been the culmination of my coursework at the University of Louisiana at Lafayette. By using the knowledge we attained from previous courses we as a team were able to put together a prospect evaluation starting at the Basin analysis level with the understanding of regional geology, paleogeography, maturation of the source rocks, trapping mechanisms, reservoirs and seals in our area.

These past three months we have grown as individuals and gained insight into how real world petroleum prospectsare put together. Through our interaction with Industry professionals and advice given to us through our Advisor we have a better understanding of how Industry operates. Also the presentation skills along with the networking that we have been able to do through this process have added up to be the best experience of my academic career. I hope to be a part of the IBA experience for years to come.”

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This Recipe for Rice Grits and Braised Chicken is Cajun Cooking at its Finest

Are you ready to take your taste buds on a trip down South? Look no further than this delicious recipe from Louisiana Cookin. With its unique blend of spices and rich, creamy texture, this dish is sure to transport you to the bayou with just one bite. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe for rice grits and braised chicken is easy to follow and will leave your guests begging for seconds. So grab your apron and get ready to whip up some authentic Southern cuisine!

Ingredients for Braised Chicken and Rice Grits

  • 4 chicken leg quarters
  • ¼ pound of thick-sliced bacon, diced
  • 1 cup of rice grits or cracked rice
  • 5 cups of chicken broth
  • 5 tablespoons unsalted butter, divided
  • ¼ cup of lard
  • 1 cup of diced onion
  • 4 cloves of garlic, chopped
  • ½ cup of mushrooms, sliced
  • 1 bay leaf
  • 5 sprigs of fresh thyme
  • 2 tablespoons of packed fresh basil
  • 2 tablespoons of packed fresh parsley
  • 2 tablespoons of chopped fresh chives
  • ¼ cup extra-virgin olive oil
  • 1 cup and 1 tablespoon of flour, divided
  • 4 teaspoons of salt
  • 1 ½ teaspoon of ground black pepper

Directions for Braised Chickens and Rice Grits

            1. To create your braised chicken, you’ll begin this recipe by seasoning your quartered chicken legs with salt and pepper and dusting them with 1 cup of flour. Then, in a large skillet that is set over medium-high heat, add your ¼ cup of lard. After it coats the bottom of the skillet, add in your seasoned and coated chicken to the skillet. Cook the chicken until the leg quarters are golden brown on both sides, at which point you’ll remove the chicken and set the pieces aside.
  2. Next, while using the same pan, you’ll add in your bacon and render the pieces halfway over medium heat. Add onion and garlic and cook until golden and then add mushrooms and cook while stirring occasionally until browned, which should take approximately 5 minutes.
  3. Stir in your 1 remaining tablespoon of flour, chicken broth, red wine, bay leaf, and thyme. After the ingredients are all combined you’ll add in your reserved chicken and cook the contents of the skillet while covered until the meat begins to fall off of the bone, which should take about 30 to 40 minutes.
  4. Combine your basil, parsley, chives, and salt into the mixing bowl of a food processor. Add in a touch of olive oil and pulse until the ingredients are chopped. Then, take these crushed herbs and stir them into your gravy. Adjust the seasoning to your preferred taste, if needed.
  5. In a large skillet that’s set over medium heat, melt 2 tablespoons of butter and add onion and garlic. Cook until the contents of the pan are softened, then add chicken broth and bring the contents of the pot to a boil. Add your rice grits or cracked rice, reduce the heat, and simmer while stirring occasionally, until it’s all tender. This should take about 10 minutes. Finish the pot with salt, pepper, and your remaining butter.
  6. Serve the chicken and pan sauce (gravy) with your rice grits, and enjoy!

Notes:

When it comes to making delicious rice grits, there are a few tips and tricks that can help you get the best results. First of all, make sure that you use good quality white rice for your grits. This will ensure that they have a nice, fluffy texture. Secondly, don’t be afraid to experiment with the seasoning. Try adding in some salt, pepper, garlic, or even a bit of hot sauce to give your grits some extra flavor. Make sure to cook your grits slowly and patiently. This will help them to absorb all of the flavors from the seasonings and produce a delicious final product.

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Virginia Beaches to Consider Visiting this Summer

As summer approaches, many are itching to escape the hustle and bustle of everyday life and bask in the sun on a beautiful beach.  And while Virginia may not be top-of-mind when it comes to beaches, it’s home to some true hidden gems that are just waiting to be explored, according to this travel blog post from Southern Living. So pack your bags, grab your sunscreen and get ready for an unforgettable trip as we explore the best beaches in Virginia that will transport you straight into paradise.

Cape Charles Beach

Cape Charles Beach is one of the most popular beaches in Virginia. Located on the Eastern Seashore of Virginia, it offers stunning views and plenty of activities for visitors, as the beach is well-known for its beautiful sunsets. Visitors can take a stroll along the beach, build sandcastles, or just sit back and relax while taking in the view. There are also a number of restaurants and cafes located nearby, making it the perfect place to grab a bite after a day in the sun. Whether you’re looking to relax or have some fun, Cape Charles Beach is sure to make your vacation unforgettable.

Ocean View Beach Park

If you’re looking for an unforgettable beach vacation, look no further than Ocean View Beach Park. Located along Chesapeake Bay, Ocean View Beach Park is a beautiful spot for swimming, sunbathing, picnicking, and more. The park has a wide range of amenities to make your experience perfect, including lifeguards on duty during the summer months, showers and restrooms, a playground for the kids, and plenty of picnic tables. One of the best things about Ocean View Beach Park is its stunning ocean views. The park is situated right on the Chesapeake Bay, so you can take in the incredible scenery while you relax on the beach. If you’re looking for a breathtaking Virginia beach vacation, this is the place for you!

False Cape State Park

If you’re looking for an untouched paradise, look no further than False Cape State Park. This state park is located on the southern tip of Virginia Beach and is only accessible by foot, bike, or boat. Once you arrive at the park, you’ll be able to enjoy miles of unspoiled beaches, hiking trails, and wildlife watching opportunities. False Cape State Park is home to a variety of plant and animal species, including some that are rare or endangered. The park’s dunes provide habitat for nesting birds, while the marshes are homes to fish, crabs, and turtles. You might even spot a deer or fox while you’re exploring the park! With so much to see and do, False Cape State Park is the perfect place to escape from the hustle and bustle of everyday life.

Fossil Beach at Westmore State Park

Nestled in Montrose, Virginia, Fossil Beach at Westmoreland State Park offers a unique experience to beachgoers with its fascinating geological history. The cliffs surrounding the beach are rich in ancient marine fossils, making it an ideal spot for those interested in paleontology and nature enthusiasts alike. As you walk along the sandy shore, keep your eyes peeled for remnants of prehistoric creatures such as shark teeth and whale bones. In fact, Fossil Beach is well-known for being one of the best places on the East Coast to find shark teeth fossils!

But there’s more than just fossil hunting at this picturesque destination. With clean waters and stunning views of Maryland across the river, visitors can enjoy swimming or simply relaxing on the sand while basking in nature’s beauty. Westmoreland State Park also boasts various recreational activities like hiking trails, fishing spots, and picnic areas – perfect for spending quality time outdoors with friends or family.

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The Cultural Significance of Boudin in Louisiana’s Culinary Landscape

When it comes to Louisiana’s culinary landscape, there are few dishes that embody the state’s rich history and cultural significance quite like boudin. From its humble beginnings as a simple sausage made from leftover meat, rice, and spices, to becoming a staple of Cajun cuisine enjoyed by locals and visitors alike, boudin has played a vital role in shaping Louisiana’s unique food culture. Thanks to this article from The Advocate, you can explore the fascinating origins of the cajun sausage, its importance to Scott, Louisiana, and why it continues to hold such an important place in Louisiana’s culinary heritage.

The small town of Scott, Louisiana has a population of 8,000, but that doesn’t stop it from having the most boudin shops per capita than any city or town in the state.  Most of these shops are found along Interstate 10, as highway travel has become quite essential to the town. Some of the most popular stops include: Billy’s Boudin and Cracklins, Nunu’s Cajun Market, Kartchner’s Specialty Meats, Best Stop, and Don’s Specialty Meats. In 2012, the Louisiana state legislature designated Scott, Louisiana as the Boudin Capital of the World,cementing it among locals and tourists alike as the go-to spot for the cajun delicacy.

Boudin is a type of sausage that is popular in Louisiana. It is made from pork, rice, and spices, and is often used in Cajun dishes. It has been a part of Louisiana culture for centuries, and is still enjoyed by many people today. The sausage was first created by the Acadians, who settled in Louisiana in the 18th century. The Acadians were originally from France, and they brought their culinary traditions with them to America. Boudin was one of these traditions, and it quickly became popular in Louisiana.

Today, boudin is still an important part of Louisiana culture. It can be found in grocery stores and restaurants all over the state. Many people enjoy eating it as part of a meal or as a snack. It is also a popular ingredient in many Cajun dishes. The cultural significance of boudin lies in its history and its place in Louisiana culture. Boudin has been enjoyed by Louisianans for centuries, and it continues to be an important part of the state’s culinary landscape.

It was originally created by French settlers in Louisiana, who adapted the sausage from a similar dish that was popular in their native country. Over time, the sausage evolved to reflect the local ingredients and flavors of the Cajun region. The sausage is often eaten as a symbol of pride and tradition, and is often shared with friends and family members during special occasions. Whether it’s served at a backyard barbecue or as part of a holiday feast, boudin is always sure to bring people together.

The most common type of boudin is the Cajun style, which is made with green onions and garlic. This type is popular in the Acadiana region of Louisiana. Another popular style is the Creole boudin, which is made with tomatoes and red peppers. This type of boudin is popular in the New Orleans area. There are many other regional styles of boudin, such as the Houma style, which is can be made with beef instead of pork; the Baton Rouge style,which is made with hot sauce; and the St. Martinville style, which is made with crawfish. No matter what style of boudin you try, you’re sure to enjoy its unique flavor and cultural significance.

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Lab School to Be a Center of Learning, Teaching, and Education at UL Lafayette Campus

It was recently announced via this informative article from The University of Louisiana at Lafayette, that the school has found a home for the ULL Learning Lab. The Learning Lab will be a laboratory school that will be housed in a two-story, 70,000-square foot building in UL Lafayette’s Research Park.

The building that will host the ULL Learning Lab was originally occupied by the National Marine Fisheries Service, which is a federal agency of the National Oceanic and Atmospheric Administration, but it was recently announced that the building would be transferred to the University by U.S. Senator John Kennedy.

The Interim Dean of the ULL College of Education and Human Development, Dr. Paula Montgomery, spoke about the Learning Lab saying, “beyond a cutting-edge learning and teaching environment, the Learning Lab will be a hub for teaching practice and theory, education-based research and interdisciplinary collaboration. Acquiring a home for the lab school moves us that much closer to opening its doors.” Dr. Montgomery mentioned that the Learning Lab will offer students an expansive education that will feature the following: model teaching methods as well as an innovative curriculum that will encompass both interactive and outdoor learning experiences.

While there is not a set date on when the Learning Lab will be opened, ULL professor and the college’s former dean, Dr. Nathan Roberts explained that “renovations to convert the building into a space for innovative learning, teaching, and research is one of the priorities.”

Dr. Roberts was instrumental in the implementation of the lab school. He explained that initial proposals for the Labwould call for pre-kindergarten through fifth-grade students to enroll at the school with the eventual expansion through Eighth grade during the first several years. Eventually, this would lead to a high school, as the framework is based on “substantial interest from parents of potential students, school administrators, public officials, and community organizations. So, we’re excited to have the capacity to serve a wide range of people and foster partnerships.”

Essentially, the Learning Lab will be operating as an independent school district in the same manner as LSU andSouthern University’s lab schools. Additionally, it will be funded with a blend of tuition and state support. Furthermore, donor support will also be an essential aspect of the creation of the Learning Lab and its activities. UL Lafayette plans to fund the Lab School as a part of the largest comprehensive funding initiative in the history of the University. UL Lafayette plans to raise $500 in its campaign, which is titled “Together: The Campaign for the University of Louisiana at Lafayette.”

One of the aims of the Learning Lab will involve it being a place for the majority, if not all, of ULL students studying and training to become teachers to be able to gain valuable classroom experience by observing and participating in the lab school in addition to their field experiences in local area school districts. Dr. Aimee Barber is an assistant professor in ULL’s Department of Educational Curriculum and Instruction, and she also co-chairs a faculty and staff committee that oversees the establishment of the school.

Dr. Barber explained, “the intent will be to immerse our teacher candidates in a space that enables them to not only learn about global best practice, but actually implement best practice as part of their teacher preparation. So, in their junior year, they will be immersed in laboratory school classrooms in preparation for their final year, which is a year-long residency in area public schools.”

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