Posts tagged ‘Stefan’s LA Farm’

August 9th, 2011

Tater Tots

I’m not Larry David, but when my husband excitedly mentioned “Let’s order tater tots!” I had to curb HIS enthusiasm by asking,”What are tater tots?”  “They’re delicious, crispy, golden balls of hash brown!” he explained.

How were they?  Well, as advertised, they were indeed delicious, crispy, golden balls of hash brown.  No, I didn’t thaw out the frozen Ore-Ida kind, instead, we were lucky enough to find them on the menu at our favorite L.A. restaurant, Stefan’s L.A. Farm, owned by Top Chef contestant Stefan Richter.  The adult version of this kids’ favorite comes with creamy ranch dipping sauce providing a delicious way to cool things down. With every bite, I had to ask myself, why was I so late to the tater tot party?  Growing up in Japan, we had french fries, but never these delicious, crispy, golden balls of hash brown.

Thanks to a quick google, I found out that they were created in 1952 by the Ore-Ida founder as a way of using up potato slivers.  By adding flour and seasoning, a new side dish favorite was created.  Tater tots have made their move to the center of the plate as well, thanks to some recipes I found, posted online.  One popular use of the product seems to be in casserole form. As I began to read one of the casserole recipes, I had to admit, I was expecting a pile of tots and cheese, (a delicious pile of tots and cheese, mind you).  But upon further research, it seems the tots are the topping in a shepherd’s pie type of dish.  Receiving that information, I have to say, I was relieved and disappointed at the same time.  I was relieved that the recipe didn’t require lots of cheese, but disappointed, secretly fantasizing that with lots of cheese and some onions, I could have a fattening but delicious potato gratin like dish.  Maybe if I find the organic, non-fried (taste free) version, I’ll try it out…but until that day, tater tots will be a Stefan’s treat.

My next adventure with tater tots, will be following them into the school cafeteria, where they sit alongside some interesting entrees…on trays.  (to be continued)

July 2nd, 2011

Wedge “salad”

Before we met, the vegetable intake in my husband life was limited to tiny bit of celery in the tuna salad he bought at Gelson’s supermarket along with the cabbage found drenched in mayonnaise in their creamy coleslaw (which is pretty good, by the way).  Vegetables played a much bigger role in my life, growing up in Japan, where vegetables most often referred to strange root vegetables.  Like every girl on the planet, I love salad, but I find my definition of what makes up a salad is much different than my American husband’s.  When I say ‘salad’, I’m referring to the dish made of actual vegetables, as opposed to the caloric concoctions that are labelled salad, but could feed a tiny village for a week.So does my husband really think his favorite salad, The “Wedge of iceberg lettuce” from Stefan’s L.A. Farm in Santa Monica is a health food?  Probably, as Stefan’s staff does give you a healthy amount of bacon and blue cheese.  How can you miss with mountains of crispy bacon and blue cheese crumbled on a bed of iceberg lettuce?   Crunchy and refreshing, and did I mention bacony?  Yes, my husband IS Jewish, but he has the utmost respect for the traditions and meat of all cultures.

One of the biggest shockers when I moved to the U.S. was seeing raw spinach being the basis for a salad.  We NEVER ate spinach raw in Japan.  Instead, the lettuce in a salad was usually iceberg.  At my parents’ house, the foundation of lettuce was usually topped with some kind of seafood or ham plus cucumbers, tomatoes, and asparagus or broccoli (never raw).  It’s probably not a surprise for you to hear that Japanese portions are smaller than those in America, with a regular Japanese salad being about a size of side salad here.  Now, from this frame of reference, imagine my joy and confusion when I saw Stefan’s iceberg wedge for the first time.  It’s huge.  Almost half a head of lettuce, and enough bacon to satisfy a lumberjack.  The lettuce is more like a garnish than anything resembling a salad.  On top of that, a creamy dressing.  But before you head for your cholesterol medicine, remember, it’s a salad, and by definition, salads are healthy, right?  Marketing genius!

I found an early Wedge Salad recipe from early 20th century, and through this research, I found out, unfortunately for my husband, that the ingredient that gives a wedge salad its identity is NOT the bacon.  It’s actually the creamy dressing with other toppings being optional–such as diced tomatoes, onions or some nuts and even a boiled egg.   The dressing must be blue cheese mainly roquefort.  But throw away the rulebook, because for us, bacon makes or breaks this salad.  Don’t believe me?  Just ask the poor waitress at a well known Hawaiian restaurant chain who had the nerve of bringing my husband a piece of lettuce sprinckled with Bacos, after the menu promised a wedge salad covered in crispy bacon.

June 4th, 2011

Chili fries!

French fries are one of my favorite American foods.  Yes, I know French Fries came from Europe, but I think America should take credit by making the ubiquitous query, “do you want fries with that?” a worldwide punchline.  I like mine rather skinny and well seasoned. Very simple; no ketchup needed.  So imagine my reaction when my husband took me to have chili fries for the first time? Oh the humanity! Why do you have to pour chili over lovely fries? It was fun to eat, but bit much to see.  I’ve eaten brains before with not even a pause, but still, the sight of these textured brown chunks all over my favorite food was not pleasant.  I rather eat them separately.  This could have been the end of story with chili fries, until Stefan Richter, a runner up in the fifth season of Top Chef came into our lives.

It’s almost impossible to find a place where my husband and I equally love to eat.  He likes hearty American food; I prefer seafood and Asian.  So coming to Stefan’s L.A. Farm in Santa Monica is becoming our weekend ritual that pleasantly involves a cocktail or two and pigging out, because they serve examples of both our tastes.  It’s easy to see that their dishes are prepared with thought and care.  The last time we visited Stefan’s, chili fries had made the menu.  If that had been my first time visiting L.A. Farm, I would’ve mused, “Really? You Served THAT?”
But having tasted 80% of their menu, I knew they wouldn’t just ladle chili over mediocre fries with abandon.  I love that many non-fine dining restaurants started thought into their food in the last 5-7 years.  Stefan’s shows that; fresh potatoes are perfectly fried and seasoned, with chili made just for this dish.  Add melted cheese and a nice sour cream and truffle touch, then plate it above a cute doily, like grandma used to and serve.  This dish screams “I give a damn and I hope you do too”.  I finally understand the odd pairing that is Chili Fries.