Depanneur Global Picnic by Chef Rossy Earle

Taking advantage of a Global Picnic created by Depanneur guest chef Rossy Earle, we ordered an interesting 5-course dinner, which was packed up and ready to go with a dish featured from each continent. Born and raised in Panama City, Rossy prides herself in infusing Latin American flavours into whatever she creates, making it her goal to merge some of her roots into Canadian food culture. Starting with the Americas, chef Earle prepared a creative appetizer of Plantain Chips with Guasacaca, a Venezuelan style avocado dipping sauce served with crispy plantain chips for scooping up all the delicious green goodness. 

Next was a dish from Europe, a delightful French Niçoise Salad composed of oil-packed tuna, hard boiled eggs, green beans, tomatoes, onions, capers, olives, potatoes and vinaigrette. The entrée was Peri Peri Chicken with Moroccan Couscous from Mozambique with a South African Peri Peri Sauce. Rossy made it fairly mild for everyone to enjoy, but served it with a few extra chilies on the side for those who like the burn! The North African style Moroccan Couscous was full of spices, chickpeas, nuts, dried fruits and tossed in a citrus dressing. 

From Asia, Rossy prepared Japchae, a Korean style stir-fried glass noodles with shiitake mushrooms, julienned carrots, spinach and scallions in a lightly sweet garlic, soy and sesame dressing. The grand finale hailed from Australia with Strawberry Handpies. The name says it all — a pie you can eat with your hands. A fresh and flaky pastry pocket filled with summer strawberries, and sweet finish to a delicious "picnic".

Chef and food stylist Rossy Earle

Plantain Chips

Guasacaca, a Venezuelan style avocado dipping sauce

Niçoise Salad composed of oil-packed tuna, hard boiled eggs, green beans, tomatoes, 

onions, capers, olives, potatoes and vinaigrette

Korean style stir-fried glass noodles with shiitake mushrooms, julienned carrots, 

spinach and scallions in a lightly sweet garlic, soy and sesame dressing

Peri Peri Chicken with Moroccan Couscous

Strawberry Handpie

thedepanneur.ca

Squash, Apple & Cheddar Soup

Serves 6-8

Recipe courtesy of Rossy Earle

2 tbsp olive oil

1/2 cup garlic cloves

1 large onion, diced

1 large apple, peeled and diced

1 large butternut squash, roasted and mashed 

1/4 cup pure maple syrup

Pinch of ground nutmeg

1/2 cup apple cider

4 cups chicken or vegetable stock

1 bay leaf

1 cup 35% whipping cream

1 cup shredded cheddar cheese plus more for garnish

Kosher salt and fresh cracked black pepper

Crème fraîche, sour cream or plain

Greek yogurt, optional

Chopped fresh chives, for garnish

In a large soup pot, heat the oil over medium heat. Add the garlic, onion and apple and cook, stirring often, until the onion is translucent and apple is soft, 3 to 5 minutes. Stir in the squash, maple syrup and nutmeg. Deglaze with the apple cider. Stir in the stock and bay leaf and bring to a boil. Reduce the heat and simmer for about 10 minutes. 

Turn off the heat and discard the bay leaf. Using an immersion blender or food processor fitted with the metal blade, purée until smooth. Return the mixture to the pot. Stir in cream and bring to a boil, then reduce the heat to low. Whisk in the cheese, until melted. Season with salt and pepper to taste. If desired, add a bit more apple cider. Ladle into serving bowls. Top with a dollop of crème fraîche. Sprinkle with extra cheese and chives. Serve immediately.