Sure, you have some sautéing savvy or some slicing skills. Maybe you can even pronounce al dente correctly. But can you shop like a chef? If not, save the tears for the onions. Between his stints teaching at The Restaurant School at Walnut Hill College and cooking for his new South Philly restaurant, Clementine's Bistro, local chef Robert Patton took time to take Street to the market. Here are Patton's tips on how to achieve grocery greatness:
Cheese - Patton recommends Di Bruno Brothers and Claudio's, both in the Italian Market. Vermont also produces quality cheese. Look at labels and avoid oils and other unnatural ingredients.
Tomatoes - Some of the best come from Jersey so look for a "Jersey fresh" sticker. You don't necessarily want the prettiest tomatoes. For example, heirloom tomatoes, with their odd shapes and colors, have the best flavor. You're better off buying canned tomatoes than fresh ones grown out of season.
Mushrooms - West Chester is considered the mushroom capital of the world, so look locally for great mushrooms.
Fish - If it smells like fish, don't buy it. Seafood should smell like the ocean. The skin should look moist and feel springy. If it's not yet filleted, make sure that the eyes are bright and that the gills are red. Try tilapia or catfish if you are looking for an inexpensive, flavorful and easy-to-cook fish.
Red Meat - Look for a nice red color and inner marbling. Patton recommends buying from the Amish-owned L. Halteman Family stand in Reading Terminal Market. The cuts and quality of meat will be much better than what you can get in a grocery store.
Chicken - Whole chickens are more affordable and the bones add flavor. When you've carved it up, try making stock from the bones and freezing it in an ice tray for future use.
Eggs - Buy free range.
Butter - Don't be afraid of butter, just use it in moderation. Patton recommends the brand Pulgra.
Spices - Buy whole spices and a coffee grinder to grind them. Build your collection gradually. Coriander (the seed of cilantro), cumin seeds, and smoked paprika are Patton's favorites.
Vinegar - Pick one with a somewhat neutral flavor such as apple cider or rice wine vinegar. White balsamic or aged red wine vinegar are also great for added flavor.
Oil - Canola oil is ideal for cooking because it is able to withstand high heat and is neutral in flavor. Extra virgin olive oil is best used to finish dishes and salads as a flavoring.
Salt - Invest in a good quality kosher salt.
Pasta - If you love pasta, you will really love the texture and flavor of fresh pasta. Try Talluto's at 944 South 9th Street in the Italian Market.
