Did you know there are just as many fresh fruits and veggies in winter as any other season?
Famed chef Jonathan Waxman, owner of the Barbuto restaurant in New York points out that citrus fruits are always great in winter, as are veggies such as fennel, Brussel sprouts, and root veggies such as carrots, turnips, and beets.
On The Early Show Monday, Waxman cooked up some simple, delicious dishes using winter ingredients.
His philosophy? Use what's fresh, what's in season, keep it simple -- and it will be scrumptious!
Roasted Cod with Meyer Lemon and Fennel
(Waxman says you can use almost any type of fish if you don't have Cod)
4, 5-ounce fillets of cod with skin attached
5 ounces sweet butter
4 Tbsp good olive oil
One fennel bulb, whole
1 Meyer lemon (juiced)
1 shallot (peeled and minced)
2 Tbsp white wine
one pomegranate (seeded)
Season the fillets and keep cold.
Wash and cut fennel in half. Using a sharp knife, slice the fennel into thin shards. Heat a 10-inch stainless steel pan with 2 Tbsp olive oil. When hot add the fennel and season with salt and pepper. Cook until just tender (about three minutes); keep hot.
In another 10-inch stainless steel pan, heat 2 Tbsp of butter and the remaining olive oil (2 Tbsp) over medium heat. Place the filets in the pan, skin-side down. Cook for three minutes, then flip over, cover and continue to cook for three minutes. Prepare a platter with the fennel and top with cod.
In the cod pan, turn heat up; add the shallot and white wine and cook for a minute then add the remaining butter (3 Tbsp) and pomegranate seeds. Add the juice of the lemon, season and pour the sauce over the fish and the fennel. Serve hot.
Blood Orange Salad
2 Blood oranges ( or one large ruby red grapefruit)
2 spears of Belgian endive
1 head of treviso
1cup sylvetta (baby arugula) or baby spinach
one small leek
1/4 cup corn oil
3 Tbsp high-quality olive oil
one Meyer lemon (juiced)
1/4 tsp sea salt
Remove the rind of the oranges and then section the pulp into rounds.
Julienne the endive, cut the treviso into bite-sized pieces, place in a salad bowl with sylvetta.
Wash and julienne the leek; dry the pieces. Heat the oil in a heavy pan over medium heat and cook the leeks until golden brown. Remove them and dry on a paper towel.
Add the blood oranges, the juice of the lemon and the olive oil to the lettuce bowl; toss well and add the sea salt.
Place on a platter and decorate with fried leeks.
Brussel Sprouts with Pancetta
Feeds four for a vegetable side
1 pint Brussels sprouts
1 cup diced pancetta or bacon
1/2 cup diced onion
1 tsp minced garlic
5 Tbsp sweet butter
1/2 cup heavy cream
1 Tbsp Parmesan
Wash and cut Brussels sprouts in half.
In a heavy skillet, add 3 Tbsp of butter. Add the pancetta and cook until golden brown.
Remove the pancetta and add the onions and the Brussels sprouts and cook until golden. Add the garlic and the pancetta; then add the cream, and let simmer quietly. Finish with the remaining butter (2 Tbsp) and Parmesan cheese.