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OMG - it's almost Father's Day!

Father's Day stuff

If you're like most families in the neighbourhood, you AND dad have been engrossed in the fortunes of our Toronto Raptors and you may have forgotten that Sunday is Father's Day! Let's hope you'll be able to give dad your full attention on Sunday - assuming we take care of the Warriors tomorrow night in Oakland.

Whether it becomes a shared celebration or not, we have a great selection of stuff for the dads in your life - including the best non-alcoholic beer around. Partake Brewing. Headquartered in Calgary and brewed in Vancouver with Research and Development based in Toronto (in partnership with Durham College!), Partake is a true Canadian product that began with a Kickstarter campaign in 2017 followed with support from investor Manjit Minhas on "Dragon's Den" with a mission to bring craft beer taste and variety to the growing near-beer market. It is now available across Canada and in parts of the U.S. 

With a cold one in one hand and a spatula in the other, you might also want to give dad some saucy options for the BBQ. We have many to choose from, including a zesty trio from Kozlik's - the kings of Canadian mustard.

There's lots more, of course, whatever your dad's personal tastes, as well as the best curated (though steadily dwindling!) selection of Father's Day cards on the block.

Happy Father's Day (and Go Raptors!)

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RECIPE: Okazu Theory into Practice

Okazu Recipe

One of the great pleasures of having a store that offers specialty ingredients is hearing about the myriad ways customers put those ingredients together and we thought it might be fun to share those with our readers from time to time.

Susan Gesner's recipe built around one of our favourite ingredients - Spicy Chilli Miso from Toronto's Abokichi - earned her the designation of "Okazu Master" and includes a few ingredients you'll find on our shelves, including Kozlik's Amazing Maple mustard and some balsamic vinegar or glaze (we've gone with Nonna Pia's basic reduction here).

We tried a couple of variations of Susan's recipe (including a sous vide rendition - which is great for texture but the glaze doesn't caramelize in the same way). Of course, we get our OceanWise salmon down the street at De La Mer and the one step we always think is worthwhile for salmon is to prep the fish with a dry brine: coat the fish with a mixture of salt and sugar and put it on a plate in the fridge for half an hour or so. This will draw out some of the excess moisture and eliminate the white albumen-y stuff that often emerges when cooking salmon. Just wash off the mixture and pat dry before proceeding. Here's Susan's recipe:

INGREDIENTS

  • Enough Atlantic salmon / Arctic Char for 4 people
  • 2 tablespoons of spicy chili or chili miso
  • 1 tablespoon of Kozlik’s Amazing Maple mustard
    • or other sweet tinged mustard such as the Russian
  • 1 tablespoon of balsamic vinegar (either glaze or regular)
    • I usually use a balsamic fig or some kind of strong flavoured balsamic
  • Pepper as you wish

DIRECTIONS

Pre-heat oven to 420F

Wash and dry dry-brined fish and place in an over-proof pan lined with parchment paper. In a small bowl, mix chili miso, mustard, balsamic and pepper together. Spread this all over the top of the fish. When the oven is hot, put in middle rack and set timer for approximately 20 minutes.

Serve and enjoy with your favourite sides.

If you've come up with your own recipe using ingredients sourced at the Mercantile, feel free to share them with us and maybe we can make these community recipes a regular feature!

 

 

 

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