A Very Important Question…

We’re always looking for new and exciting ways to connect with our customers and prospects, and this past week we launched our first ever QUIZ! That’s right, those quizzes we’re all obsessed with online — straight from the minds of your friends at Passanante’s Home Food Service.

We’ll be producing new quizzes every couple of months, so be sure to connect with us on social media so you don’t miss out on all the fun!

What Kitchen Appliance Are You

Click below to take the “What Kitchen Appliance Are You?” quiz and be sure to share your results with your friends on Facebook, Twitter etc.!

Passanante Pro Tips: Cutlery 101

How To Pick The Right Knife For The Job

Without question, the knife is the most important tool in the kitchen and choosing the right knife for the job is an important step toward simplifying your cooking.

Using the correct knife helps give your food the appropriate texture, allows you to accomplish tasks more efficiently and can even reduce the risk of kitchen accidents.

Investing in a good-quality set of knives is a must for aspiring chefs and newlyweds alike, so do yourself a favor and swap those IKEA knives for something a little more reliable. Oh, and don’t forget to keep those blades nice and sharp!

A large all-purpose knife with a blade between 8-14 inches. Use daily for chopping, slicing, dicing and mincing.
A medium-sized all-purpose knife with a blade between 6-8 inches. Great for everyday tasks like cutting sandwiches.
 A short knife with a blade between 2-4 inches. Best for peeling, trimming and slicing small fruits and veggies.
A large knife with long, thin blade. Best for cutting cooked meat, poultry or even fish into neat, even slices.
A very sharp, thin knife with a blade between 5-7 inches.Perfect for removing meat and poultry from the bone.
Steak knives may have serrated or straight-edged blades. Best for cutting through heartier meats.
Also known as a serrated knife. Easily cuts through soft, fresh bread without squishing or ripping.
Tiny serrations on the blade make this knife ideal for cutting tomatoes and citrus neatly without squashing.

We hope you found this Passanante Pro Tip useful! Have an idea that you’d like to see featured in a Pro Tip email? Send us a message on Facebook Page or email AmandaJane@HomeFoodServices.com.

Recipe: Roasted Herb Crusted Lamb

Close out your post-Peep Easter extravaganza with this delicious dinner delight. Herby, gamey and utterly savory, this recipe for roasted herb crusted lamb rack is the perfect entree for a big family gathering or an intimate meal for two.

Lamb Rib Rack.png

Roasted Herb Crusted Lamb
Ingredients:
  • 1 rack of lamb with plenty of fat, frenched
  • 1/4 cup white bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1 bunch parsley, finely chopped
  • 1 bunch thyme, finely chopped
  • 1/2 bunch peppermint, finely chopped
  • 1/2 bunch savory
  • 2 springs rosemary – 1 spring finely chopped
  • 3 shallots, finely chopped
  • 4 tbsp. butter
  • 1 egg
  • 1 cup green beans
  • 2 cups potato, pre-cooked and sliced
  • 2 tbsp. coarse dijon mustard
  • 1 small zucchini, sliced
  • 1 leek stem, diagonally sliced
  • 2 tbsp. vegetable oil
  • 1 cup frozen peas

Method:

  1. Heat oven to 300°F
  2. Cut the ends of the ribs off cleanly and season with ground black pepper.
  3. Mix together the breadcrumbs, parmesan, herbs, shallots, half the butter and the egg.
  4. Blanche the beans and the savory in boiling salt water for 5-7 minutes.
  5. Drain and quench in ice cold water.
  6. Fry the meat in hot oil on a roasting tin, season with salt and roast for 30-35 minutes in oven.
  7. Season the potatoes with salt and ground black pepper and fry in 2 tbsp hot oil with the remaining rosemary sprig for around 10 minutes until golden brown.
  8. Remove the meat from the oven, brush with mustard and spread the herb mixture on top.
  9. Roast for a further 5 minutes at 425°F.
  10. Then cover with tin foil and leave to rest.
  11. Fry zucchini and leek in the remaining butter, add the peas and beans and season with salt and ground black pepper.
  12. Serve the meat, vegetables and potatoes on a preheated platter.

Reputation Spotlight – Danny, Kayla & Christina

It’s no secret that we LOVE our customers, so we wanted to thank Danny, Kayla and Christina for taking the time to leave such wonderful reviews about Passanante’s Home Food Service around the web. We’re always delighted to hear when one of our food consultants has gone above and beyond for a customer, and nothing makes us happier than hearing from a customer who’s been with us for over a decade like Christina! Thanks so much to each of you for the reviews and for trusting Passanante’s!

5 Star Review

“The people that work for [Passanante’s] in this area are fantastic. They have bent over backwards to get our orders and get them to us in a timely manner. Will continue to recommend you to all we can. Our area manager, Kyle Thompson is an outstanding representative of your company.” 

-Danny (Blog)

5 Star Review

“Ray was very efficient and made us feel like this is exactly where we need to be! As of right now we think we will be members for life! So glad Ray was able to meet with us and get us hooked! Absolutely fabulous team, and great company!”

-Kayla (Facebook)

5 Star Review

“I have been with Passanante’s Home Food Service for over 11 years now and it is a huge help to always have a freezer full of food! I never have to worry about shopping for meats weekly as I always have the best selection in my freezer. Very convenient and also a big cost saver to buy in bulk!”

-Christina (Google)

Interested in hearing what other Passanante’s Home Food Service customers are saying about us? Visit our Facebook Page where you’ll find hundreds of candid reviews in addition to delicious recipes and helpful food tips. Or feel free to request a Free Gourmet Food Sample and decide for yourself!

Recipe: San Antonio Squash

San Antonio Squash

Courtesy: Threadgill’s Restaurant in Austin, TX

Prep time:  30 minutes
Cooking time:  30 minutes
Serves 10 people

  • 2 tablespoons butter or margarine
  • 2 cups onion, diced
  • 4 pounds yellow squash, sliced ¼ inch thick
  • 8 ounces Velveeta cheese cubed in ¾ chunks
  • 1 can cream of celery soup
  • 1 can green chilies, diced (can use Cajun spices as a substitute)
  • 1/2 cup breadcrumbs
  1. Preheat oven to 350 degrees
  2. In 14 inch pan, sauté onion in butter.  Add squash and cook until slightly softened.  Remove and drain. (This is critical. Squash has a lot of water in it)
  3. Mix squash and onions with soup, green chilies and cheese in a large bowl and put in a large casserole dish.
  4. Cover with breadcrumbs and bake for about 30 minutes or until it is completely hot.  You can add grated cheese on top the last 10 minutes or so.