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Ecole Bilingue “The Great Gatsby” Soirée

ecole bilingue logoEcole Bilingue de la Nouvelle-Orléans presents its fifth annual Soirée to benefit the school and its future as the premier and only private, French-immersion education program in New Orleans accredited by the French Ministry of Education.

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by Chef Matt Murphy from The Irish House


1/4 cup butter
1 cups sugar
1 cups flour
1 tsp baking powder
1 tsp baking soda
1 eggs
1/2 QT chopped dates
1 cups boiling water


4 tbl butter
4 tbl  cream
4 tbl brown sugar
1 tsp vanilla

-Cream butter and sugar

-Add flour and baking powder

-Beat in eggs

-Sprinkle baking soda and flour over dates and cover with boiling water

-Add the batter to the dates

-Coat a hotel pan with cooking spray and pour in mixture

-Bake for 25 Min. on high fan finish on low fan until fully cooked

-Melt ingredients for sauce together

-When pudding is done, douse it with the sauce and let cool overnight before cutting. Servings should be 2.5″ square.

To cure 20 lbs of pork bellies:

1qt kosher salt
1qt sugar
1/2 cup coriander ground
1/2 cup black peppercorns
1/4 cup ground cumin
-mix all in large mixing bowl

Coat 20# of raw pork belly completely with dry cure and set in cooler for 24 hours
When curing process is finished, rinse the belly and let air dry
Grill mark each side of pork belly and place in full hotel pan
Cover belly with braising liquid and cover pan with aluminum foil
Place in 300 degree oven for 4-6hours until fork tender

For pressing:

-when bellyhas cooked for 2.5 hours, in a slow 275 degrees oven, remove from oven and let rest in liquid for 30mins. remove belly from liquid and press between two weighted full sheet trays. place in cool and let press for 8 hours

For Crispy Belly:

-portion to desired size and to obtain crispy texture. sear in sauté pan with enough canola oil to coat bottom of pan over high heat. sear all sides

For basting sauce:

-strain braising liquid and reduce until desired consistency. mount with butter and pour over portioned pork belly

Braising liquid recipe:

Mirepoix (see recipe)
Square head braiser
1500mL red wine
2 cups red wine vinegar
2 cups beef base
5 gallons water

-Roast all mirepoix in braiser until all veg is caramelized

-Deglaze with RWV

-Add red wine and reduce by 1/2

-Add water, bring to boil and whisk in all beef base

-Pour over item needed to be braised

by Chef Matt Murphy from The Irish House

1 cup flour
1 cup yellow cornmeal
4 Tbsp sugar (can be reduced to 2 Tbsp)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups buttermilk
2 eggs
1/4 cup butter, melted
1/3 cup vegetable oil

Preheat oven to 400º.

Whisk together dry ingredients in a bowl.

Whisk together buttermilk and eggs in a 4 cup measuring cup.

Add wet ingredients to dry ingredients and barely stir to mix (do NOT overmix or you will have a cake texture).

Just before pouring into prepared skillet, add 1/4 cup melted butter and gently stir.

Heat vegetable oil in cast iron skillet over high heat. Tilt skillet to evenly distribute.

Skillet is ready when a tiny drop of water sizzles.

Pour batter into the center of the skillet.

Bake for 20-25 minutes. When done, bread will pull away form the sides and top should be firm and lightly browned.

Remove from pan and cool on a wire rack.

by Chef Matt Murphy from The Irish House


1. Beat egg and flour together until smooth.

2. Pour over a hot griddle and cook for 2 min.

3. Spread with red beans.

4. Roll up and serve.

by Chef Matt Murphy from The Irish House

  • 1 quart demi-glace
  • 1 cup red wine
  • ¼ cup chopped shallots
  • Kosher salt and freshly ground black pepper, to taste


  1. In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by three-fourths.
  2. Add the demi-glace, then lower heat to a simmer and reduce for about 5 minutes.
  3. Strain through a mesh strainer, season to taste with Kosher salt and black pepper. Serve right away.

Makes about 1 quart of Marchand de Vin Sauce.