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At first glance, key limes are hard to resist. Bright green, shading to lemon yellow, smooth and compact, they're adorably cute - yeah, cute, just like a little puppy. It's hard not to want to snatch a bag or two along with your other groceries. Of course, once you have gotten them home, you have to use them. You can break out the cocktail shaker - a no-brainer - key limes often have been referred to as the "bartender's lime," and they readily complement a host of libations. But then what?
RECIPES
Key Lime Pie
4 eggs
1 1/4 cups sweetened condensed milk
3/4 cup fresh key lime juice
1 1/2 teaspoons finely grated key lime zest
1/2 teaspoon cream of tartar
1/2 cup sugar
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It's the same name but a completely different restaurant at this old favorite now that; the most recent owners have gone casual with a cheery yellow redesign and lowered prices, and hired a rising kitchen star in Anne Coll. Formerly Susanna Foo's executive chef, Coll brings an uncommonly deft Asian fusion touch to gorgeous contemporary fare that is among the city's best fine-dining values. Service is earnest and personal, while the longstanding wine focus remains, but with an effort at affordability.
Dinner Tuesday to Thursday, 5 to 10 p.m.; Friday and Saturday, until 11.
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PHILADELPHIA FOOD BLOGROLL
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Women at the top
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The kitchen is still a man's world. But that's changing, at least in Philadelphia. A bumper crop of women is now leading the charge in kitchens from Manayunk to Center City to Lansdowne. Here are 15 women executive chefs, some of whom also own their restaurants.
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A fresh look at three little fishes
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Sardines, anchovies, smelts. To know them is to love them. Getting to know them properly is the issue, but all that's needed is a "fresh" look.
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Italian restaurateur finds success at lower price
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Joseph Tucker, who got his start in Philly in the 1990s with fancier Italian establishments (Joseph's, Joseph's on the Avenue, Pompeii), is thriving nowadays with lower price points and more modest aspirations.
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It's Philly vs. New York on 'Iron Chef'
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The Insider: Last night, Philadelphia chef Jose Garces survived a Japanese challenge on The Next Iron Chef, putting him in the final against New York's Jehangir Mehta.
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Malbec mavens should pay attention to this bottle of Achaval Ferrer, as Pennsylvania has snared a good discount on the 2008 vintage from one of Argentina's most consistent winemakers.
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A visit from much-missed Fritz Blank
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His preserved memory is acute and finely textured, rich with rollicking tales of late-night muskrat feeds in the Jersey marshlands, and of the grandeur of his German grandmother Oma's turtle soup, the toast in its day of the saloons of Pennsauken.
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Rush Hour Gourmet
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This recipe contains so many of my favorite ingredients - Italian tuna, Greek olives, capers, and mozzarella cheese - that I knew it would soon become a regular in the rotation of weeknight meals.
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Cute fruit with a bit of bite
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At first glance, key limes are hard to resist. Bright green, shading to lemon yellow, smooth and compact, they're adorably cute - yeah, cute, just like a little puppy. It's hard not to want to snatch a bag or two along with your other groceries.
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Lock in leftovers These silicone tie wraps are reusable, heat resistant to 482 degrees, and lock in place, so bagged leftovers stay fresh. They're dishwasher safe and come with a five-year warranty. In green only.
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Cheese of the Month I'm usually a purist when it comes to my monthly fromage, but Shellbark Hollow Farm's fresh goat has become such a splendid canvas for local chefs, I couldn't resist this casserole from Southwark's Sheri Waide. It's an easy holiday hit.
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