Product Name Description Price

Highly Recommended
Lurpak Unsalted Butter

This Danish cultured butter tasted “creamy” and “nutty” on its own and baked up into cookies with a “near-perfect,” “tight crumb.”
$4.99 for 8 oz.

Recommended
Vermont Butter and Cheese Company Unsalted Butter

A favorite for those who liked a subtle “cheesy tang” to their butter, this small-batch New England log earned second place for being “rich” and “creamy” without tasting greasy.
$4.50 for 8 oz.

Recommended
Isigny Ste. Mère Beurre de Baratte

Multiple tasters compared this slightly sour French butter to “cream cheese,” “yogurt” and “mascarpone.” It also turned out “rich, buttery” cookies.
$8.25 for 8.8 oz.

Recommended
Beurre de Chimay

One taster noted that this “luscious,” “melt-in-your-mouth” Belgian butter tasted “just a few steps short of crème fraîche.” This plus a little sea salt, several tasters noted, would be perfection on bread.
$4.99 for 250 g.

Recommended
Land O’Lakes Unsalted Butter

Most tasters had no trouble picking this “plain,” “bland” supermarket staple from the lineup—“average table butter,” one taster noted—but it baked up surprisingly well in cookies.
$4.69 for 1 pound

Recommended with Reservations
Kate’s Unsalted Homemade Butter

Tasters appreciated this Maine-made butter’s “clean” flavor, though most felt its “sweeter,” “blander” profile paled in comparison to cultured butters.
$4.99 for 1 pound

Recommended with Reservations
PastureLand Unsalted Organic Butter

Most tasters noted this Minnesota butter’s striking yellow color. A few praised its “sweet cream” flavor and “rich” texture, but many found it “oily” and even “rancid” in flavor—perhaps due to its thinner wax paper wrapping.
$6.50 for 1 pound

Not Recommended
Beurre Échiré

Too much culture in this case, tasters thought. Only tasters who craved particularly “cheesy,” “sour” flavor in their butter liked this coveted French butter.
$8.99 for 250 g.

America’s Test Kitchen
America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.

Stay one satin-shod step ahead of any marriage-day mishap by stocking an emergency kit with items like the ones shown here. Make sure it’s close at hand throughout your ceremony and reception, and you’re sure to get hitched without a hitch.

Stay one satin-shod step ahead of any marriage-day mishaps by stocking an emergency kit with items like the ones shown here. Make sure it’s close at hand throughout your ceremony and reception, and you’re sure to get hitched without a hitch.

For Clothing
1. Sewing kit with needles, thread, buttons, and safety pins
2. Toupee tape (for keeping clothes in place)
3. Scissors
4. Stick-on instant hemming tape
5. Clear nail polish (for runs)
6. White chalk (for masking stains)

From the Drugstore
1. Breath mints
2. Bandages
3. Blister protection
4. Antacid
5. Pain reliever

For Touch-Ups
1. Blotting papers
2. Cotton swabs
3. Tweezers
4. Emery board
5. Lip balm
6. Tissues
7. Hand lotion
8. Bobby pins
9. Comb
10. Lipstick
11. Powder
12. Small mirror
13. Nail polish in the shade you’re wearing

Read more at Marthastewartweddings.com: Wedding Day Emergency Kit

1 cup granulated sugar
1 fresh organic (from your garden) rosemary sprig
6 large lemons
more rosemary sprigs (optional)
lemon and lime slices (optional)
fresh organic mint (from your garden) optional
-bring 1 cup water , sugar and 1 rosemary sprig to a boil over medium heat.
-Stir often until sugar is dissolved, 1-2 minutes.
-Cool then refrigerate until completely cold
-Discard rosemary sprig
Juice 1.5 cups lemon juice from lemons into large pitcher
-Stir in cooled rosemary mixture and 6 cups cold water.
-for a fun ice cube, freeze orange or pink grapefruit juice with thin fruit slice added
(won’t dilute your lemonade)
Note: OR take the lemonade and freeze into Popsicle
Note: OR add vodka and freeze for grown up Popsicle
Makes 8.5 cups
Recipe inspired by Chatelaine.com

Blueberry watermelon Pops

Watermelon ice

* 2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
* 1/4 cup sugar

* 8 5-ounce disposable paper cups
* 8 ice pop sticks or wooden coffee stirrers

Lemon ice

* 1/2 cup water
* 1/4 cup sugar
* 1/2 cup fresh lemon juice
* 1/4 cup orange juice
* 1/4 teaspoon vanilla extract

Blueberry ice

* 2 cups fresh blueberries (from three 1/2-pint containers)
* 1 cup water
* 5 tablespoons sugar
* 1 teaspoon fresh lemon juice

print a shopping list for this recipe
Preparation

For watermelon ice:
Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.

Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.

For lemon ice:
Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.

Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.

For blueberry ice:
Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.

Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)

Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

Read More http://www.epicurious.com/recipes/food/views/Watermelon-Lemonade-and-Blueberry-Ice-Pops-109724#ixzz0v5S9r3SF

Today I filleted 140 pounds of beautiful freshly caught, Red Spring Salmon. With the help of Karen Wiegert packing and labeling, we were done in an hour.
Just in case you would like to do this yourself here are the directions
Chef Tips…..
Make sure you clean all your surfaces and utensils carefully with bleach water. Use a scraper to remove unwanted fish scales off your counter and cutting board. Also put your wash cloths and towels in the wash immediately with bleach.
When I’m cutting a large fish I use a cloth to hold the fish steady.
When cutting numerous fish I sharpen the knife between each fish.

How To Fillet A Salmon

How To Fillet A Salmon : This basic technique from VideoJug will help you to get the best, boneless fillets from any salmon you prepare. Make you dish perfect with this useful VideoJug tip.This basic technique from VideoJug will help you to get the best, boneless fillets from any salmon you prepare. Make you dish perfect with this useful VideoJug tip.
Step 1: You will need:
Units:

* 1 whole salmon , gutted and scales removed
* 1 cutting board
* 1 container with water
* 1 knife
* 1 set of tweezers

* Cooking Time:
* 10 minutes

1.
Step 2: Fillet one side

Put the salmon on the cutting board, on a diagonal, with its head to your right and the stomach away from you. Make an incision, on the diagonal, just behind the gills and cut all the way down to the spine, but without cutting through it entirely.
2.
Step 3: Remove the fillet

Insert the knife into the cut and move it around a little, so it goes along the spine, cutting away the meat. You should be able to feel the knife sliding along the top of the spine. You may need to wiggle your knife a little if it gets stuck. Always look at the top of the spine to make sure you are not cutting through it. Remove the fillet and put it aside.
3.
Step 4: Remove the stomach bones

Place the knife very gently under the stomach bones and finely slice away just the top layer of the flesh. This part is the fattiest part, and therefore the tastiest. We only need to remove the bones and upper layer of the flesh.
4.
Step 5: Remove the needle bones

There are “needle” bones in the centre of the fillet that need to be removed. Run your index finger along the middle of the fillet, to half way down. You should be able to feel the bones. Grasp them firmly with the tweezers and in one fluid motion, remove the bone from the flesh. Put the tweezers into the water. This helps to get rid of the bones from them. Continue until all the bones have been removed then test once more with your finger to make sure.
5.
Step 6: Skin the fillets

Removing the skin is optional. However, to do so begin by holding the tail side in your left hand. Make a small slit into the meat near the end of the tail, but do not cut through the skin. Angle the knife so that it is almost flat between the meat and the skin. Move the knife slowly and carefully forward, whilst pulling the skin towards you. The skin should come off easily in one piece. When you finish, discard the skin.
6.
Step 7: Fillet the other side

Turn the fish over so that the stomach is closest to you. Repeat the filleting process in exactly the same way. Set the fillet aside when finished and discard the bones.
7.
Step 8: Cut and use

Your salmon fillets are now ready to be used in any dish you choose. Cut them across the grain into pieces, or use them as they are, depending on what you plan to make. The fact that they are boneless makes them wonderful for children as well.