An Initiative of WCTE and CPB

An Initiative of WCTE and CPB

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Home Gator's Green Galley Chef Hal Holden-Bache's Chicken Liver Terrine
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Monday, 12 April 2010 20:00

Beyond our natural beauty, Tennessee’s bounty includes homegrown green gardens and local goods, and when Nashville Chef Hal Holden-Bache began seeking out this local fare, he took it seriously. With Gator Harrison at his side, Chef Hal enlisted a long lineup of all sorts of local groceries to deliver a set of intriguing and delicious, yet surprisingly doable dishes…

Chicken Liver Terrine

  • 2 ½ lb Chicken Liver
  • 8 oz. heavy cream
  • 5 whole eggs
  • 1 large white onion
  • 8 oz bacon
  • Kosher Salt
  • Fresh black pepper
  • Pate spice

Sweat onions & bacon, let cool
Blend chicken liver, eggs & cream in food processor
Strain trough sieve & season with salt, pepper & pate spice
Pour into oven safe vessels
Place full vessels into hot water bath & cover
Bake at 300º for 75 mins
Cool overnight
Serve with toast points and pickled peaches
Enjoy!!!

 


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  • CC Gardens Micro Greens
  • Readyville Mill
  • Prison Farming

We think it’s great news that several Tennessee Prisons are choosing to Go Green, and Live Green Tennessee recently visited Sergeant Doug Griffith of the Tennessee Department of Corrections.
Griffith explained a recycling program that turns leftover food from five prisons into rich, fertile mulch that’s then used on a 100-acre kitchen garden. The inmates working the farm save the prison system—and you, the taxpayer—money...
But more important is the responsibility, the fresh air, and the opportunity to learn practical, employable and life-long skills to help trustees adjust to life upon release.

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Finding for LIVE GREEN TENNESSEE is provided by  Funding for this project was provided by the United States Department of Agriculture. and Viewers Like You!
 
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