Refreshing Beverage of the Week
I love the cubes, I'm all about the cubes, and of course Bloody Mary type drinks are basically health food.
Ingredients
2 pounds celery, trimmed, leaves and inner stocks reserved for garnish
1 head fennel, trimmed and cut into 1-inch pieces, leaves and stalks reserved for garnish
2 tablespoons fresh lemon juice
Coarse salt
3 cans (28 ounces each) whole peeled tomatoes with juice
2 teaspoons Worcestershire sauce
8 ounces aquavit or vodka
Tabasco
white horseradish
Kosher salt
Freshly ground pepper
Lime wedges, for serving
Procedure
Make the celery ice: Pass celery and fennel through an electric juicer (you should have about 3 cups). Stir in lemon juice; season with salt. Pour into ice-cube trays, and freeze (up to 2 weeks).
Pass tomatoes and juice through the medium disk of a food mill or coarse sieve into a large bowl; discard solids. Stir in the Worcestershire sauce. Transfer to a pitcher, and refrigerate at least 1 hour (up to overnight). To assemble each cocktail, combine 3 celery ice cubes, 6 ounces tomato mixture, 1 ounce aquavit or vodka, 3 dashes hot sauce, 1/2 teaspoon horseradish, 1/4 teaspoon salt, and a pinch of pepper in a 12-ounce glass. Serve each drink with a lime wedge and celery or fennel leaves and stalks.....or do the math and make it by the pitcher.
Showing posts with label fennel. Show all posts
Showing posts with label fennel. Show all posts
Sunday, May 13, 2012
Saturday, April 07, 2012
Beet Salad with Fennel and Capers
Seasonal Recipe of the Week
How about a simple little yummy recipe for a different beet salad? This is great with locally grown beets of any color, and I love the addition of fennel. It's a great salad for lunch served with some smoked trout, grilled chicken or, dare I say, smoked duck breast?
Ingredients
2 pounds (about 5 to 6) medium beets (red, yellow, or orange), tops removed and washed well
Kosher salt
Freshly ground black pepper
1/2 cup crème fraîche
Finely grated zest of 1 medium lemon
4 tablespoons freshly squeezed lemon juice (from about 2 lemons), plus more as needed
1/4 cup minced fresh chives
1/4 teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon minced shallots
1/4 cup extra-virgin olive oil, plus more for drizzling the beets
1 1/2 cups thinly sliced fennel (from about a 12-ounce bulb)
2 tablespoons capers
1/2 cup walnuts, toasted and coarsely chopped
Procedure
Heat the oven to 400°F and arrange a rack in the middle. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 70 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
Meanwhile, make the crème fraîche dressing and the vinaigrette. Place the crème fraîche, lemon zest, 1 tablespoon of the lemon juice, and half of the chives in a small, nonreactive bowl and stir to combine. Taste and season with salt, pepper, and more lemon juice as needed; set aside. For the vinaigrette, whisk together the mustard, remaining 3 tablespoons lemon juice, vinegar, shallots, and a pinch each of salt and pepper in a small, nonreactive bowl. Let sit for 15 minutes,
then whisk in the measured olive oil in a slow and steady stream; set aside.
When the beets are ready, carefully remove the foil and let them sit until cool enough to handle. Peel and cut the beets into bite-sized wedges about 1/3 inch wide. Immediately place them in a large bowl and add the fennel, capers, and remaining chives. Add the reserved vinaigrette and toss to combine. Taste and season with salt and pepper as needed. Just before serving, top with the walnuts. Drizzle with the crème fraiche and serve.
How about a simple little yummy recipe for a different beet salad? This is great with locally grown beets of any color, and I love the addition of fennel. It's a great salad for lunch served with some smoked trout, grilled chicken or, dare I say, smoked duck breast?
Ingredients
2 pounds (about 5 to 6) medium beets (red, yellow, or orange), tops removed and washed well
Kosher salt
Freshly ground black pepper
1/2 cup crème fraîche
Finely grated zest of 1 medium lemon
4 tablespoons freshly squeezed lemon juice (from about 2 lemons), plus more as needed
1/4 cup minced fresh chives
1/4 teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon minced shallots
1/4 cup extra-virgin olive oil, plus more for drizzling the beets
1 1/2 cups thinly sliced fennel (from about a 12-ounce bulb)
2 tablespoons capers
1/2 cup walnuts, toasted and coarsely chopped
Procedure
Heat the oven to 400°F and arrange a rack in the middle. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 70 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
Meanwhile, make the crème fraîche dressing and the vinaigrette. Place the crème fraîche, lemon zest, 1 tablespoon of the lemon juice, and half of the chives in a small, nonreactive bowl and stir to combine. Taste and season with salt, pepper, and more lemon juice as needed; set aside. For the vinaigrette, whisk together the mustard, remaining 3 tablespoons lemon juice, vinegar, shallots, and a pinch each of salt and pepper in a small, nonreactive bowl. Let sit for 15 minutes,
then whisk in the measured olive oil in a slow and steady stream; set aside.
When the beets are ready, carefully remove the foil and let them sit until cool enough to handle. Peel and cut the beets into bite-sized wedges about 1/3 inch wide. Immediately place them in a large bowl and add the fennel, capers, and remaining chives. Add the reserved vinaigrette and toss to combine. Taste and season with salt and pepper as needed. Just before serving, top with the walnuts. Drizzle with the crème fraiche and serve.
Saturday, August 20, 2011
Fresh Tomato Juice Cocktail
Refreshing Beverage of the Week
Today I thought I would talk about making fresh tomato juice and what to do with it. It's pretty much fresh tomato time, so how about a drink using stuff from your garden?
Ingredients
3 lb beefsteak tomatoes, quartered
1 small fennel bulb (sometimes called anise; 1/2 lb), stalks cut off and discarded, reserving fronds, and bulb chopped
2 celery ribs with leaves, chopped
1 cup loosely packed fresh flat-leaf parsley sprigs, chopped or some fresh basil
2 teaspoons fine sea salt, or to taste
3 (20-inch) squares of cheesecloth
Procedure
Finely chop all ingredients in batches in a food processor, transferring to a large bowl. Let stand at room temperature, loosely covered, 1 1/2 hours. Line a large sieve with layered cheesecloth squares and set over a large nonreactive pot( not aluminum). Carefully pour tomato mixture into center of cheesecloth, then gather up edges of cheesecloth to form a large sack and, working over sieve, squeeze solids to extract as much juice as possible. Discard solids.
Chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.) You do have the option of adding some alcohol at this point, what about a shot of Aquavit, Pernod, or vodka?
Today I thought I would talk about making fresh tomato juice and what to do with it. It's pretty much fresh tomato time, so how about a drink using stuff from your garden?
Ingredients
3 lb beefsteak tomatoes, quartered
1 small fennel bulb (sometimes called anise; 1/2 lb), stalks cut off and discarded, reserving fronds, and bulb chopped
2 celery ribs with leaves, chopped
1 cup loosely packed fresh flat-leaf parsley sprigs, chopped or some fresh basil
2 teaspoons fine sea salt, or to taste
3 (20-inch) squares of cheesecloth
Procedure
Finely chop all ingredients in batches in a food processor, transferring to a large bowl. Let stand at room temperature, loosely covered, 1 1/2 hours. Line a large sieve with layered cheesecloth squares and set over a large nonreactive pot( not aluminum). Carefully pour tomato mixture into center of cheesecloth, then gather up edges of cheesecloth to form a large sack and, working over sieve, squeeze solids to extract as much juice as possible. Discard solids.
Chill juice until cold, about 1 hour, and stir before serving. (Juice will be pale in color but flavorful.) You do have the option of adding some alcohol at this point, what about a shot of Aquavit, Pernod, or vodka?
Saturday, July 16, 2011
Fennel
Excellent Ingredient of the Week
Fennel. I love Fennel, my friend Monica is growing it and I had no idea what a beautiful plant it was and great for backyard nibbling, one of my favorite hobbies. So what to do with fennel and what is it, here is some basic info:
Fennel is a versatile vegetable that plays an important role in the food culture of many European nations, especially in France and Italy. It dates back to the earliest times and is reflected in its mythological traditions. It is closely related to parsley, carrots, dill and coriander.
Fennel's aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace. Fennel's texture is similar to that of celery, having a crunchy and striated texture.
So what do you do with it?
Ingredients
2 fennel bulbs
1 tablespoon olive oil
2 tablespoons butter
1/2 small onion, thinly sliced
Salt and pepper to taste
1/4 teaspoon fennel seed
Pinch red pepper flakes
Pinch herbs de provence
1/2 cup dry white wine
1 tablespoon Pernod
3/4 cup chicken stock
Procedure
Preheat your oven to 375. Remove a few of the feathery frowns from the fennel and set aside. Trim the stalks off and remove any tough or damaged outer layers. Cut the fennel bulb into quarters lengthwise. Heat the olive oil and 1 tablespoon of butter in a large ovenproof sauté pan over medium heat. Add the fennel and the onions, season with salt and pepper and brown the fennel on both sides about 8 minutes. Now add the fennel seeds, red pepper flakes and herbs de provence and cook for 1 minute more. Add the white wine, Pernod, and the chicken broth and bring to the boil.
Now put the pan into your preheated oven and cook until tender when pierced with a knife about 45 minutes. Remove from pan and carefully remove fennel bulb to a warmed platter. Now put the pan back on the stove, add chopped fennel fronds and sauté and let liquid in pan reduce by 1/2. Now add the remaining butter and whisk to combine. Taste and adjust seasoning and pour sauce over fennel and serve.
What else to do with fennel? Shred it into cole slaw, and add some diced apples and toasted walnuts. Chop it up and boil it and puree it and add to mashed potatoes. You can also dice and sauté it and add it to your bread recipes.
Fennel. I love Fennel, my friend Monica is growing it and I had no idea what a beautiful plant it was and great for backyard nibbling, one of my favorite hobbies. So what to do with fennel and what is it, here is some basic info:
Fennel is a versatile vegetable that plays an important role in the food culture of many European nations, especially in France and Italy. It dates back to the earliest times and is reflected in its mythological traditions. It is closely related to parsley, carrots, dill and coriander.
Fennel's aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace. Fennel's texture is similar to that of celery, having a crunchy and striated texture.
So what do you do with it?
Braised fennel
This is a great side dish with dinner.Ingredients
2 fennel bulbs
1 tablespoon olive oil
2 tablespoons butter
1/2 small onion, thinly sliced
Salt and pepper to taste
1/4 teaspoon fennel seed
Pinch red pepper flakes
Pinch herbs de provence
1/2 cup dry white wine
1 tablespoon Pernod
3/4 cup chicken stock
Procedure
Preheat your oven to 375. Remove a few of the feathery frowns from the fennel and set aside. Trim the stalks off and remove any tough or damaged outer layers. Cut the fennel bulb into quarters lengthwise. Heat the olive oil and 1 tablespoon of butter in a large ovenproof sauté pan over medium heat. Add the fennel and the onions, season with salt and pepper and brown the fennel on both sides about 8 minutes. Now add the fennel seeds, red pepper flakes and herbs de provence and cook for 1 minute more. Add the white wine, Pernod, and the chicken broth and bring to the boil.
Now put the pan into your preheated oven and cook until tender when pierced with a knife about 45 minutes. Remove from pan and carefully remove fennel bulb to a warmed platter. Now put the pan back on the stove, add chopped fennel fronds and sauté and let liquid in pan reduce by 1/2. Now add the remaining butter and whisk to combine. Taste and adjust seasoning and pour sauce over fennel and serve.
What else to do with fennel? Shred it into cole slaw, and add some diced apples and toasted walnuts. Chop it up and boil it and puree it and add to mashed potatoes. You can also dice and sauté it and add it to your bread recipes.
Saturday, October 23, 2010
Olive Oil Roasted Tomatoes and Fennel with White Beans
Seasonal Recipe of the Week
Olive oil roasted tomatoes and fennel with white beans sounds awfully good together. This can be used as a side fish or you can grill up some shrimp and toss it in to make a main dish.
Ingredients
2 large fennel bulbs with fronds attached
3/4 cup extra-virgin olive oil
2 teaspoons coarse kosher salt, divided
2 pints grape tomatoes or cherry tomatoes
4 large fresh oregano sprigs
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
2 15-ounce cans cannellini (white kidney beans), drained
Procedure
Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some core attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature. Yum!
Olive oil roasted tomatoes and fennel with white beans sounds awfully good together. This can be used as a side fish or you can grill up some shrimp and toss it in to make a main dish.
Ingredients
2 large fennel bulbs with fronds attached
3/4 cup extra-virgin olive oil
2 teaspoons coarse kosher salt, divided
2 pints grape tomatoes or cherry tomatoes
4 large fresh oregano sprigs
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
2 15-ounce cans cannellini (white kidney beans), drained
Procedure
Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some core attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature. Yum!
Saturday, September 05, 2009
Roast Salmon with Fennel
Seasonal Recipe of the Week
Roast salmon with fennel is a lovely recipe I found in Ina Garten's Barefoot Contessa Cookbook. I found this book last week at the Oshara village flea market, where my husband and I have been hanging out on Sundays. It's really fun, you should come by. I try not to shop, just browse but I love this lady so I picked up her cookbook. The scone recipe later in the show is also from the Barefoot Contessa This recipe serves about 10-15 people, so have a party!
Ingredients
1 10-pound fresh salmon
5 cups yellow onions, sliced 1/4 inch thick (about 3 pounds)
5 cups fennel bulbs, sliced 1/4 inch thick (about 3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves
2 tablespoons chopped fennel fronds
zest of 1 orange
2 tablespoons fresh orange juice
2 teaspoons kosher salt
1 teaspoon black pepper
Procedure
Have your fish guy (or monger as she puts it — Ina lives in East Hampton where they have these people) cut the head and tail off the salmon and butterfly it open, removing all the bones. You can just use 2 filets. What you want to end up with is about 7 pounds of salmon. Preheat oven to 500 degrees. That’s right, she said 500 degrees. Sauté the onions and fennel in the olive oil for about 10 minutes on medium high heat. Stir as needed. Then add the fresh thyme leaves, fennel fronds, orange zest, orange juice, salt and pepper and cook for 5 minutes more. It’s done when the fennel and onions are tender. Adjust salt and pepper. Lay the salmon skin side down on your cutting board and sprinkle with salt and pepper. Spread fennel filling over half the salmon and fold or put other side on top. Tie the salmon every 2 inches with kitchen twine. Plain dental floss works as well in a pinch. (PLEASE don’t use the mint or cinnamon kind!) Place the baking sheet lined with parchment into the oven for 5 minutes to heat it up. Now carefully transfer the salmon onto the hot sheet pan. Bake for exactly 30 minutes. It's 10 minutes for each inch of fish. Ina swears by this. Allow to cool slightly then remove the strings. To serve, cut into thick slices with a sharp knife. This can be served hot or cold.
Roast salmon with fennel is a lovely recipe I found in Ina Garten's Barefoot Contessa Cookbook. I found this book last week at the Oshara village flea market, where my husband and I have been hanging out on Sundays. It's really fun, you should come by. I try not to shop, just browse but I love this lady so I picked up her cookbook. The scone recipe later in the show is also from the Barefoot Contessa This recipe serves about 10-15 people, so have a party!
Ingredients
1 10-pound fresh salmon
5 cups yellow onions, sliced 1/4 inch thick (about 3 pounds)
5 cups fennel bulbs, sliced 1/4 inch thick (about 3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves
2 tablespoons chopped fennel fronds
zest of 1 orange
2 tablespoons fresh orange juice
2 teaspoons kosher salt
1 teaspoon black pepper
Procedure
Have your fish guy (or monger as she puts it — Ina lives in East Hampton where they have these people) cut the head and tail off the salmon and butterfly it open, removing all the bones. You can just use 2 filets. What you want to end up with is about 7 pounds of salmon. Preheat oven to 500 degrees. That’s right, she said 500 degrees. Sauté the onions and fennel in the olive oil for about 10 minutes on medium high heat. Stir as needed. Then add the fresh thyme leaves, fennel fronds, orange zest, orange juice, salt and pepper and cook for 5 minutes more. It’s done when the fennel and onions are tender. Adjust salt and pepper. Lay the salmon skin side down on your cutting board and sprinkle with salt and pepper. Spread fennel filling over half the salmon and fold or put other side on top. Tie the salmon every 2 inches with kitchen twine. Plain dental floss works as well in a pinch. (PLEASE don’t use the mint or cinnamon kind!) Place the baking sheet lined with parchment into the oven for 5 minutes to heat it up. Now carefully transfer the salmon onto the hot sheet pan. Bake for exactly 30 minutes. It's 10 minutes for each inch of fish. Ina swears by this. Allow to cool slightly then remove the strings. To serve, cut into thick slices with a sharp knife. This can be served hot or cold.
Saturday, October 27, 2007
Stuffed Chicken with Prosciutto, Fennel and Millet
Seasonal Recipe of the Week
This recipe is from The Grains Cookbook by Bert Greene. How can you wrong with a stuffed chicken? Especially if it's stuffed with millet, prosciutto, garlic and fennel. Here’s the recipe great for the fall.
Ingredients
1/4 cup hulled millet seeds
1 1/2 cups plus 2 tablespoons chicken stock
3 cloves garlic minced
4 fresh Sage leaves, chopped
1/4 pound sliced Prosciutto, coarsely chopped
1/4 teaspoon crushed fennel seeds
1 3-1/2 pound chicken, organic if possible
3 tablespoons butter
1 cup water
1 tablespoon flour
Procedure
Preheat oven to 400 degrees. Place the millet in a large heavy skillet and stir over medium heat until the seeds turn golden brown — about 5 minutes. The millet will slightly pop as it browns. Remove from heat. Combine millet with 1/2 cup plus 2 tablespoons chicken stock. Heat till boiling, reduce heat, cover and cook over medium heat till all liquid is absorbed, about 20 minutes. Remove from heat, fluff with fork, and allow to cool. Place millet in a medium-sized bowl and add minced garlic, sage, Prosciutto and fennel seeds. Combine well and stuff in chicken then sew it closed.
Rub chicken with 2 tablespoons of the butter and place it on a rack in a roasting pan. Add water to the roasting pan and roast for 30 minutes. Pour remaining 1 cup of chicken stock over chicken, reduce oven to 350 and roast for 30 minutes more, basting occasionally with juice in pan. Place any remaining stuffing in an oven-proof dish and bake 30 minutes along, with the chicken till its done. Remove trussing from the chicken and combine two stuffings. Keep chicken and stuffing warm in oven while making gravy. In a saucepan, melt the 1 tablespoon remaining butter and stir in the flour. Now add the pan juices and whisk till smooth. Serve gravy on the side with chicken.
This recipe is from The Grains Cookbook by Bert Greene. How can you wrong with a stuffed chicken? Especially if it's stuffed with millet, prosciutto, garlic and fennel. Here’s the recipe great for the fall.
Ingredients
1/4 cup hulled millet seeds
1 1/2 cups plus 2 tablespoons chicken stock
3 cloves garlic minced
4 fresh Sage leaves, chopped
1/4 pound sliced Prosciutto, coarsely chopped
1/4 teaspoon crushed fennel seeds
1 3-1/2 pound chicken, organic if possible
3 tablespoons butter
1 cup water
1 tablespoon flour
Procedure
Preheat oven to 400 degrees. Place the millet in a large heavy skillet and stir over medium heat until the seeds turn golden brown — about 5 minutes. The millet will slightly pop as it browns. Remove from heat. Combine millet with 1/2 cup plus 2 tablespoons chicken stock. Heat till boiling, reduce heat, cover and cook over medium heat till all liquid is absorbed, about 20 minutes. Remove from heat, fluff with fork, and allow to cool. Place millet in a medium-sized bowl and add minced garlic, sage, Prosciutto and fennel seeds. Combine well and stuff in chicken then sew it closed.
Rub chicken with 2 tablespoons of the butter and place it on a rack in a roasting pan. Add water to the roasting pan and roast for 30 minutes. Pour remaining 1 cup of chicken stock over chicken, reduce oven to 350 and roast for 30 minutes more, basting occasionally with juice in pan. Place any remaining stuffing in an oven-proof dish and bake 30 minutes along, with the chicken till its done. Remove trussing from the chicken and combine two stuffings. Keep chicken and stuffing warm in oven while making gravy. In a saucepan, melt the 1 tablespoon remaining butter and stir in the flour. Now add the pan juices and whisk till smooth. Serve gravy on the side with chicken.
Saturday, September 15, 2007
Fennel and Fig Infused Vodka
Angela's Refreshing Beverage of the Week
Fennel and Fig Infused Vodka
This yummy vodka can be served alone over ice, or stir it with a little sweet vermouth and you can make a wonderful martini with it. It turns into a wonderful plum color.
Ingredients
18 oz. Vodka
1/2 lb. dried Black Mission Figs, quartered
1 small fennel bulb, thinly sliced
Procedure
In an airtight container, combine the vodka, dried figs and fennel; cover and refrigerate for a week. Shake the container each day. Strain the infused vodka through a very fine strainer into a pitcher. Voila!
Fennel and Fig Infused Vodka
This yummy vodka can be served alone over ice, or stir it with a little sweet vermouth and you can make a wonderful martini with it. It turns into a wonderful plum color.
Ingredients
18 oz. Vodka
1/2 lb. dried Black Mission Figs, quartered
1 small fennel bulb, thinly sliced
Procedure
In an airtight container, combine the vodka, dried figs and fennel; cover and refrigerate for a week. Shake the container each day. Strain the infused vodka through a very fine strainer into a pitcher. Voila!
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