carrots Archives - Taste With The Eyes

Double Lamb Chops, Dijon-Parmesan Crust

DIJON-PARMESAN CRUSTED DOUBLE LAMB CHOPS
🥩 🥕 🧅 🌿
ROASTED FENNEL, CARROTS & SHALLOTS

Rack of lamb already feels a little special, but cutting it into double chops makes it easier to cook, serve, and eat. The thicker chops stay juicy in the center while giving you more browned edges and more of that crisp Parmesan-herb crust in every bite.

The Dijon, Parmesan, and herb coating adds a lot of flavor and texture without taking away from the lamb itself. The mustard gives the crust a little tang, while the panko and Parmesan turn golden and crisp in the oven.

I served the chops with roasted fennel, carrots, and shallots since they become sweet and caramelized as they roast and pair really well with the savory lamb. Altogether, it’s one of those dinners that sounds elegant but still feels warm and approachable.

Double Lamb Chops, Dijon-Parmesan Crust

Double Lamb Chops Recipe

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Bryce Pork Chop

Grilled French-Cut Kurobuta Pork Chop
Fondue Potatoes, Thyme Roasted Carrots
Sage-Scented Croutons, Fried Sage Leaves
Pomegranate Vinaigrette

The Bryce Pork Chop is as visually striking as it is flavorful. A grilled French-cut Kurobuta pork chop rests on a bed of creamy fondue potatoes at the center of a shallow bowl, encircled by a pomegranate vinaigrette that adds tang and subtle sweetness.

Thyme-roasted carrots bring warm earthy orange tones, while sage-scented croutons and crisp fried sage leaves add texture, aroma, and a lush green accent reminiscent of the rocks, sagebrush, and evergreens that dot the landscape.

The dish’s palette—rosy pork, golden potatoes, vibrant carrots, and reddish-brown vinaigrette—evokes the dramatic layers and hues of Bryce Canyon, making it a plate that’s both artful and deeply satisfying.

Bryce Canyon National Park

The landscape itself is a mosaic of red and orange hoodoos, sandy soil, sagebrush flats, and pine forests. The contrast between the warm stone spires and the green sage and pine gives Bryce Canyon its striking, painterly beauty — the same harmony of tones this pork chop dish evokes.

Bryce Canyon National Park

Though it’s not true culinary sage, sagebrush has a similar earthy aroma, which is why the green fried sage leaves in this dish feel like a natural echo of the Bryce Canyon landscape — a nod to those silvery-green shrubs scattered among the canyon’s warm, sunlit rock.

Kurobuta Pork Chop

This dish was inspired by a fabulous al fresco dinner at Stone Hearth Grille in Tropic, Utah near Bryce Canyon.

Stone Hearth Grille at Bryce Canyon

Bryce Pork Chop Recipe

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Black Cod over Black Rice

Miso Glazed Black Cod over Black Rice
Shredded Carrot Salad, Peas, Pea Shoots
Lemon Soy Emulsion

Black cod, also known as sablefish, is brushed with a miso glaze that complements the fish’s luscious buttery flavor and silky melt-in-the-mouth texture.

Black rice, with its nutty flavor, chewy texture, and striking dark purple-black color, is paired with peas for a colorful and classic combination. A zesty carrot salad adds brightness and crunch, while a lemon soy emulsion brings vibrant, salty, umami notes.

The combination of rich miso-glazed black cod, contrasting black rice, fresh carrot salad, and sweet green peas, results in a visually stunning, Asian-influenced dish that’s both simple and impressive. And fresh local pea shoots add mild spring pea flavor and make the whole dish pop!

Black Cod over Black Rice

Black Cod over Black Rice Recipe

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Wolfgang’s Carrot and Broccoli Rabe Terrine

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe
🥕🥦 Terrine 🥦🥕
Served with Savory Herb Sauce

Of his savory baked vegetable terrine, the Chef says,”It’s impressive and somewhat different.” With broad flavor appeal and a jaunty presentation, this Carrot and Broccoli Rabe Terrine is perfect for entertaining. And Wolfgang Puck sure knows a thing or two about entertaining. This year his catering company hosted Hollywood’s biggest after-party, the Academy Awards Governors Ball for the 30th year!

“To me, spending time in the kitchen should be effortless. It shouldn’t be complicated. It should be fun!” says Wolfgang on Facebook.

While the preparation of this terrine isn’t exactly effortless, it isn’t complicated, and the result is quite fun… Carrots, broccoli rabe, and cheddar are the primary flavors in this delightful layered loaf. Here, I add my umami-rich and creamy Savory Herb Sauce to complement the vegetables, adding another layer of flavors, texture, and herbaceousness.

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe Terrine Recipe

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Caramelized Baby Carrots, Prickly Pear Cactus Syrup

Caramelized Baby French Carrots
Prickly Pear Cactus Syrup
Scallions, Mint, Dill, Pine Nuts, Edible Flower Petals

There aren’t many Easter posts on Taste With The Eyes, because, you know, we celebrate Passover here… I’ve already shared my new matzoh ball recipe, and have a fabulous cold poached salmon with 3 horseradish sauces in the wings.

But today, Easter Sunday, I had some beautiful Baby French Carrots on hand, so they were roasted with Prickly Pear Cactus Syrup (we live in the desert after all) and they turned out surprisingly delicious. Sweet, savory, nutty, herby. I dressed them up for Spring with some flower petals, and I think they would make a fabulous Easter side dish.

Extending my best wishes to you, my friends, for a glorious Easter.

Caramelized Baby Carrot Recipe

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DIJON-PARMESAN CRUSTED DOUBLE LAMB CHOPS 🥩 🥕 🧅 🌿 ROASTED FENNEL, CARROTS & SHALLOTS