Recipes on Bruce loves to cook

Quick relish

Sat, 17 Oct 2026 00:00:00 +0000

A quick, sweet-and-sour relish from the pickle shelf, for when a dish wants one.

Ingredients

½ cup sweet pickles, chopped
½ cup pickled peppers (mild–medium), chopped
½ cup frozen corn, diced and fried until the edges are brown and crispy
¼ cup red onion, diced
½ cup mustard
2 tbsp ketchup
1 tbsp freeze-dried dill (or fresh, in season)
salt and pepper, to taste

Method

Combine everything, taste and adjust, and rest in the refrigerator for a few hours.

Stir fry two ways

Sat, 17 Oct 2026 00:00:00 +0000

Two pork stir fries from one method: lemongrass pork, and sweet ginger and garlic pork. Use a lean, tender cut like pork sirloin tip, which wants a fast cook. There’s no deep frying, so both are much lighter than takeout.

Thai-inspired noodle soup

Sat, 17 Oct 2026 00:00:00 +0000

A coconut curry noodle soup built on quick-marinated pork (a shortcut to [[Velveting (pork)|velveting]]), lemongrass, and whatever vegetables are on hand. Brown the pork fast and leave it underdone, so it finishes in the soup and stays tender.

Cherry tomato and garlic spaghetti

Wed, 14 Oct 2026 00:00:00 +0000

Spaghetti, cherry tomatoes, and garlic cooked together in a little oily water, so the sauce makes itself as the water boils off. It’s the [[Cherry tomato and garlic pasta]] build of one-pan pasta.

Mozza burger sauce

Mon, 12 Oct 2026 00:00:00 +0000

The classic Canadian A&W Mozza burger has a sweet sauce.

Mechanic

A mayo base with roughly half as much red relish, and a spoonful of Thousand Island to round it out. The relish brings the sweetness, sourness, and texture; the chili sauce in it gives the tomato tang that sets it apart from a plain relish mayo.

Oklahoma fried onion burger

Sun, 11 Oct 2026 00:00:00 +0000

The fried onion burger is a classic diner burger; sweet, savoury, and simple.

Mechanic

The onion is smashed into the patty, not cooked beside it. A ball of beef goes on a hot griddle under a pile of paper-thin onion, and a heavy press drives the onion into the meat. The beef browns underneath while the onion steams in its juices on top; after the flip, the onion fries in the beef fat until it’s sweet and browned at the edges. Use about 2 parts beef to 1 part onion by weight: less onion and it’s a smash burger with a garnish, more and the patty won’t hold together. The onion has to be sliced paper thin, or it won’t cook through before the beef is done.

Chicken Milanese

Tue, 29 Sep 2026 00:00:00 +0000

This is a lighter version of Milanese, with no egg or breadcrumbs. Crispy chicken and a pan sauce pairs nicely with fresh sides.

Mechanic

A quick flour dredge and fry leaves the pan full of fond, ready to become a pan sauce while the chicken rests.

Lazy tomato soup

Sun, 27 Sep 2026 00:00:00 +0000

A warm bowl of soup on a fall day is a wondrous thing. This is a classic fridge magnet recipe that I use to clean up old veg.

Mechanic

This is a one-pot pasta: the pasta cooks directly in the soup, with starch as the only thickener. Reduce the cooking liquid down to just what the soup needs. The released starch turns it smooth and velvety without any flour or cream.

Mayo marinade

Mon, 21 Sep 2026 00:00:00 +0000

This is a quick and effective way to marinate chicken and pork. The mayo ensures spices don’t burn, and it adheres to the cut surprisingly well.

Mechanic

Mayonnaise coats the meat evenly and holds the seasonings in contact throughout marinating, producing more consistent browning and a tender surface. The big win is surface adhesion: the fat carries the spices and shields them, so they’re less prone to burning.

Butternut squash curry

Fri, 18 Sep 2026 00:00:00 +0000

A simplified weeknight coconut curry built around pan-browned butternut squash and yellow Thai curry paste. Soy sauce keeps it vegetarian; fish sauce adds more depth if you eat it.

Ingredients

250 g long-grain white rice, uncooked
3 tablespoons coconut or canola oil, divided
½ small butternut squash (about 450 g), peeled and cut into 1 cm pieces
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger, peeled
3 tablespoons yellow Thai curry paste
1 can (400 ml) light coconut milk
1 jalapeño or Thai chili, halved
1 teaspoon ground turmeric
1 red pepper, seeded and cut into 1 cm pieces
2-4 tablespoons lime juice, plus lime wedges to serve
1 tablespoon soy sauce, or fish sauce if not vegetarian
140 g (5 oz) baby spinach, chopped
Chopped cashews and cilantro, to serve

Method

Cook the rice according to package directions. Meanwhile, heat 2 tablespoons of oil in a large skillet or medium Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes. Transfer to a plate.

Instant Pot chicken thigh curry

Fri, 18 Sep 2026 00:00:00 +0000

Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original, which called for 35 minutes to break down chuck roast.

Pressure cooker Japanese curry

Fri, 18 Sep 2026 00:00:00 +0000

This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.

Mechanic

The curry roux goes in on top of the other ingredients, unmixed, right before sealing the lid. Stirring it in first lets it sink and scorch on the bottom under pressure; left on top, it melts gradually into the stock as the pot comes up to pressure and stays clear of the heating element.

Homemade Baileys Irish cream

Fri, 11 Sep 2026 00:00:00 +0000

We call this camping cream, but it’s equally comforting around Christmas when the weather is miserable.

Mechanic

Sweetened condensed milk carries both the sweetness and the body; regular milk is too thin, and evaporated milk won’t thicken the same way. Blend everything on low speed. A high-speed blender whips air into the cream and can curdle it as the whiskey’s alcohol hits the dairy.

Braised red cabbage

Sat, 29 Aug 2026 00:00:00 +0000

Cabbage is a comforting side dish on a cool, dark evening. It pairs nicely with schnitzel, sausage, roasts, and dumplings.

Ingredients

2 tbsp butter
1 small red cabbage, sliced thin, about 565 g (1¼ lb)
80 ml (⅓ cup) water
60 ml (¼ cup) red wine
2 tbsp red wine vinegar, or to taste
2 tbsp white sugar
Pinch of caraway seeds
Salt and pepper, to taste

Method

Halve the cabbage. Make an angled cut at the base of each half to trim out the core and the thick white ribs. Flip each half to the cut side and slice into thin ribbons; the exact thickness doesn’t matter as long as the cut is consistent, so it all cooks at the same rate.

Pulled pork

Thu, 20 Aug 2026 00:00:00 +0000

Pulled pork is a great base for dozens of dishes, including sliders, chilies, tacos, macaroni, rice bowls, and more.

Mechanic

The pork braises in stock and aromatics only; the barbecue sauce is a separate reduction of vinegar, ketchup, and liquid smoke, not the strained braising liquid. Keeping them apart means the sauce flavour doesn’t depend on how much fat and pork juice ends up in the pot.

Gyro base

Sun, 19 Jul 2026 00:00:00 +0000

Gyro beef or lamb is a great base for salads, pitas, sandwiches, and other preparations.

Mechanic

This is the gyro spice-and-meat base, sized to 1 kg of ground meat so it scales cleanly for freezing or batch cooking. The technique is sausage-making applied without a grinder: mixing with cold water and a bread crumb panade until sticky emulsifies the proteins, giving a snap and shape-holding bite whether you form it into dogs, patties, or kebabs. MSG rounds out the umami without adding more salt to the mix. Skipping the chill or under-mixing gives a crumbly result.

Gyro dogs

Sun, 19 Jul 2026 00:00:00 +0000

This recipe was inspired by a Chef John video. It inspired me to make the gyro mix as a base, which I freeze in large flat zip-top bags.

Mechanic

This is sausage-making technique applied to a gyro spice blend; see the [[Gyro base]] Mechanic for how the cold water and panade emulsify the meat. That emulsion is what gives the dogs their snap and lets them hold a hot-dog shape on the grill instead of falling apart like a loose burger. Skipping the chill or under-mixing gives a crumbly result.

Pad kra pao moo saap

Sat, 11 Jul 2026 00:00:00 +0000

Thailand’s everyday lunch dish: minced pork stir-fried hard and fast with garlic, chili, and holy basil, served over rice with a fried egg. The dish lives or dies on two things: real holy basil (not sweet Thai basil) and heat high enough to sear the pork rather than steam it.

In-N-Out burger spread

Tue, 07 Jul 2026 00:00:00 +0000

Sometimes I’m craving a diner-style griddle burger with a classic hamburger sauce. This is a fairly close match to a popular burger chain that hasn’t made it to our region yet.

Base curry gravy

Thu, 18 Jun 2026 00:00:00 +0000

This is a restaurant-style base for takeout curries.

Mechanic

This is a BIR (British Indian Restaurant) base gravy: a neutral, lightly spiced vegetable purée that acts as the liquid foundation for takeaway-style curries. Most BIR curries start by blooming aromatics and spices in oil, then adding this gravy to build the sauce. The gravy itself is deliberately mild; the individual dish recipes add heat and character on top.

Beef stew

Thu, 18 Jun 2026 00:00:00 +0000

This is our classic-style beef stew. I tend to make it as a base now, skipping the potatoes and more delicate vegetables, which are served alongside it.

Mechanic

Brown the beef in batches without crowding; you want a sear, not a steam. The fond that builds on the bottom of the pot is the stew’s backbone; the wine deglaze lifts all of it. Making this as a minimal stew, without vegetables in the braise, means you can cook it longer without anything going mushy and serve it over whatever you have on hand.

Beef stroganoff

Thu, 18 Jun 2026 00:00:00 +0000

A warm and comforting stew. This is a 3-part stroganoff that covers a few styles of the dish.

Mechanic

This recipe exists in three versions; choose the protein and build accordingly. The method is the same in all three: brown the beef, brown the mushrooms, deglaze, simmer, finish with sour cream. The sour cream must be tempered (hot liquid added gradually) or it will break.

Butter chicken

Thu, 18 Jun 2026 00:00:00 +0000

Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local takeout shops.

Mechanic

This is a BIR-style (British Indian Restaurant) butter chicken, built on a pre-made base curry gravy rather than starting from scratch. The gravy does the heavy lifting; this recipe adds the butter, cream, and finishing flavours that make it distinctly butter chicken.

Butternut squash soup

Thu, 18 Jun 2026 00:00:00 +0000

This is a warm, filling soup that pairs nicely with garlic or cheese bread, or grilled cheese.

Mechanic

Roasting the squash and vegetables first concentrates their sugars and develops colour before anything goes in the pot. Straining the blended soup through a fine-mesh sieve at the end gives a silky texture you can’t get any other way. Loosen with stock until it pours easily. It’s not a pie filling.

Caesar dressing

Thu, 18 Jun 2026 00:00:00 +0000

This is an emulsified dressing that’s commonly used in local Greek restaurants. It may not be authentic, but it hits all of the notes of the classic table-side service.

Mechanic

This is a blended emulsion: the egg white and Dijon suspend the olive oil. Drizzle the oil slowly with the blender running so it incorporates rather than pools. The 2 tablespoons of sugar is not a mistake. It’s the family version, rounding out the anchovy and lemon without making the dressing noticeably sweet.

Carrot cake

Thu, 18 Jun 2026 00:00:00 +0000

This is my favourite cake. Cover it in a light cream cheese icing with a hint of lemon, and serve at room temperature. Also makes a great breakfast with tea.

Classic French dressing

Thu, 18 Jun 2026 00:00:00 +0000

French dressing is a classic early restaurant memory for us. The emulsified version is a North American twist, but it works just as well as an oil and vinegar dressing.

Focaccia

Thu, 18 Jun 2026 00:00:00 +0000

I started making focaccia when I needed to find a use for some leftover pizza dough. I enriched it with olive oil, topped it with kosher salt, and baked it in a pan. We ate it with olive oil and balsamic, and it was lovely.

Fresh egg pasta

Thu, 18 Jun 2026 00:00:00 +0000

Making pasta by hand is easier than it looks. It takes about 20 minutes, plus a bit of cleanup.

Mechanic

250g flour to 2 whole eggs plus 4 yolks is the ratio. Extra yolks rather than whole eggs make the pasta richer, more golden, and silkier in texture. The 30-minute rest after kneading relaxes the gluten so the dough sheets smoothly without springing back.

Meatballs

Thu, 18 Jun 2026 00:00:00 +0000

A scalable, by-weight meatball for spaghetti, braises, and the freezer.

Mechanic

A meatball is a protein base, binders, moisteners (panade), and flavourings. The panade, breadcrumbs soaked in liquid, keeps the meatball from drying out. Grated onion (not diced) disappears into the mix and adds moisture. The percentages below are by weight, relative to 1 kg of ground meat, so the recipe scales to any quantity.

Minestrone

Thu, 18 Jun 2026 00:00:00 +0000

This is a classic, comforting soup, perfect for late summer or fall.

Mechanic

The vegetarian base replaces pancetta with deeply browned mushrooms, toasted bread, and smoked paprika. The bread is the surprising part: it toasts in the oil, adding a savoury nuttiness that disappears into the soup. Don’t skip it.

Pancakes and waffles

Thu, 18 Jun 2026 00:00:00 +0000

Our kids loved this recipe, and it makes an appearance most Christmas days still.

Mechanic

The baking powder goes in last, just before cooking. Most baking powder is double-acting and saves most of its lift for the heat, so batter mixed early loses only some of its rise, but adding it at the last moment still gives a slightly lighter, fluffier result. Don’t overmix once it’s in.

Peanut sauce

Thu, 18 Jun 2026 00:00:00 +0000

A good peanut sauce is perfect with salad rolls and satay.

Ingredients

150g (½ cup) hoisin sauce
60g (¼ cup) peanut butter
2 tablespoons rice vinegar
2 cloves garlic, grated
1 tablespoon sambal oelek
60 ml (¼ cup) warm water

Method

Whisk all ingredients together until smooth. Thin with more water if needed.

Vegetarian lasagna

Thu, 18 Jun 2026 00:00:00 +0000

This was our kids’ first and favourite lasagna, and we used it as a vessel to hide vegetables in.

Mechanic

Eggs in the cheese filling bind the layers together so the lasagna cuts cleanly as a casserole. Draining the ricotta and cottage cheese if they’re watery prevents the lasagna from going soupy. The 20-minute rest after baking is non-negotiable: the layers need time to set before cutting.

Baked oatmeal

Wed, 17 Jun 2026 00:00:00 +0000

I grew up on oatmeal, and love it prepared pretty much any way, but baked is best.

Mechanic

2 cups oats to 1½ cups milk to 2 eggs is the ratio that gives you a result creamy in the middle and firm enough to slice. Less milk makes it denser; more makes it spoonable. The butter matters: without some fat, the texture turns rubbery. Fruit goes on top rather than stirred in so it steams and softens while the oat base sets underneath.

(Grand) Mom’s black bean & corn salsa

Mon, 08 Jun 2026 00:00:00 +0000

Classic beany dip for nachos, which is also required for most family gatherings.

Ingredients

1 can (398 ml / 14 oz) black beans, rinsed
2 cups sweet corn
¼ cup cilantro, chopped
1 bunch green onions, diced
juice of ½ lime
1 tsp salt, or to taste
½ avocado, diced
1 clove garlic, pressed (optional)
1 tbsp olive oil (optional)
zest of ½ lime (optional)

Method

Toss everything except the avocado together in a bowl or container. Let it sit for at least 30 minutes. Stir in the avocado just before serving, so it doesn’t brown.

Al pastor marinade (pantry hack)

Mon, 08 Jun 2026 00:00:00 +0000

Al pastor is a tart and savoury marinade that begs for pork and fresh tortillas. I don’t always have easy access to whole dried chilies, but I do have ground dried and fresh ones, so this is a pantry version that captures the intent of a Mexican chili paste turned into a marinade.

Apple, berry & almond scones

Mon, 08 Jun 2026 00:00:00 +0000

We first made this on Mother’s Day 💜, many years ago.

Ingredients

650 g flour
100 g caster (baker’s) sugar
- or grind granulated sugar briefly in a mortar and pestle
20 g baking powder
1 tsp cinnamon
Pinch of salt
125 g butter, cold and diced
1 large apple (or 2 medium), peeled and diced
2 eggs
200 ml buttermilk
2 tsp vanilla
1 egg, beaten, for egg wash
A handful of fresh berries (raspberries, blueberries, or blackberries)
A handful of flaked almonds
Icing sugar, to dust

Method

Heat the oven to 200°C (400°F), or 180°C (350°F) with the fan on. Line a baking tray with parchment.

Autumn glow salad with lemon dressing

Mon, 08 Jun 2026 00:00:00 +0000

This is a fresh and delicious autumn salad.

On a women’s retreat in 2019, there was a private chef that cooked for the retreat for the entire weekend. They were a vegan chef who supports local, and they made this dish for one of our lunches. Everyone at the retreat absolutely loved it and Erika kindly shared the recipe she used with all the attendees. They noted that she added more lemon to the dressing, and also puts a bunch of herbs on the veggies as they’re roasting.

Baguettes

Mon, 08 Jun 2026 00:00:00 +0000

Baguettes are a crusty, airy bread, perfect for snacking, sandwiches, and with soup.

Mechanic

75% hydration, a narrow shape, and steam make the baguette. The wet dough gives an open crumb; the thin shape and a steamy oven let the crust set crisp and brown before the inside dries out. This is more of a method than a specific recipe: the same dough makes several similar breads by varying the rise and oven time.

Baked mac & cheese

Mon, 08 Jun 2026 00:00:00 +0000

This is a classic baked mac and cheese. You can sub in pretty much any combo of cheese, though some are better than others: cheddar, Jack, and something like Gruyère or Edam make a great base, or you can lean towards a creamier sauce with provolone, smoked Gouda, and Edam. I’ve seen people use cream cheese, but it doesn’t add much flavour (provolone or mozzarella gets a similar effect while adding some needed funk).

Basic beans and lentils

Mon, 08 Jun 2026 00:00:00 +0000

Beans and lentils are a great addition to soups and stews, or as a side dish.

Mechanic

The water-to-legume ratio and cook time depend on the legume: lentils and split peas use less water and cook fast, while beans need more water and much longer. Soaking is optional. It shortens the cooking time but does little for gassiness.

Basic chicken ramen stock

Mon, 08 Jun 2026 00:00:00 +0000

This is the basic chicken ramen stock I use for my lunch ramen (when working). It’s a hybrid of a French and a chintan-style stock, with ingredients that are easy to find.

Beef base

Mon, 08 Jun 2026 00:00:00 +0000

This is a savoury ground beef base for tacos, salads, soups, casseroles, and sauces.

Mechanic

The cooking method sets the texture. A hot pan reduces the stock quickly and leaves a crumbly mince for tacos and salads; a long braise or the pressure cooker makes it much softer. The pressure cooker is my favourite: under an hour for a texture that otherwise takes most of an afternoon. Mushrooms cooked from wet to dry to browned add a savoury backbone either way.

Beef stock

Mon, 08 Jun 2026 00:00:00 +0000

This is a rich stock that uses the bones left over when buying and breaking down whole cuts.

Ingredients

2–3 kg beef bones (side cut is best; knuckle or neck is good too)
2 yellow onions (250–350 g)
1 medium carrot (100 g)
1 large celery rib (90 g)
1 shallot
2 garlic cloves
2 tablespoons tomato paste
2 teaspoons black peppercorns
3 bay leaves
1 teaspoon thyme and rosemary, or a few sprigs
~2 tablespoons vegetable oil
~5 L water, or enough to cover

Method

Heat the oven to 220°C (450°F). Roughly cut the onions, carrot, celery, shallot, and garlic, and toss them with the oil.

Beetroot and chickpea hummus

Mon, 08 Jun 2026 00:00:00 +0000

A bright red, earthy hummus. Makes about three grocery-store tubs’ worth.

Ingredients

200 g raw beetroot, cubed (or 200 g already roasted)
400 g tin chickpeas, drained
3–4 cloves garlic, smashed and minced
80–100 ml tahini
60 ml lemon juice (about 2 lemons)
2 teaspoons sea salt or kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground coriander
⅛ teaspoon freshly cracked black pepper
a few ice cubes
3 tablespoons extra virgin olive oil, plus more for roasting and to drizzle

Method

Toss the beets in a little oil and roast at 200°C (400°F) until a knife slides through easily, about 40 minutes. While they roast, simmer the chickpeas in water until very soft, 15–20 minutes, then drain.

Bienenstich

Mon, 08 Jun 2026 00:00:00 +0000

This is one of our cherished family recipes. It’s a light, sweet dessert, that serves well with coffee or tea.

This is a Rille Family Recipe! Oma Rille’s sister, Erika, used to make this cake for each family gathering and it was always a family favourite. It was almost not a Rille Family gathering without Bienenstich. I had asked my Great Auntie Erika for this recipe a few times and she replied that she thought she had already given it to me. Then one day, I received a letter from Great Auntie Erika; she had written out the recipe and on the bottom of the recipe had written, “Good Luck, Happy Baking, Enjoy. Auntie Erika. Love you. Tell me how you made out.” Auntie Erika passed away before I ever had a chance to make the recipe and let her know how delicious it was! Now I try to make Bienenstich for Rille Family gatherings or events. I’m going to write out the recipe in the format of Auntie Erika’s letter.

Boerenkool stamppot

Mon, 08 Jun 2026 00:00:00 +0000

This is a rustic farmer mash, a family recipe from one of the Dutch branches of our tribe. Roughly translated, it’s farmer’s cabbage hodgepodge: a combination of potatoes, cruciferous vegetables (in our version, kale), and dairy.

Bruce’s cold-brewed iced tea

Mon, 08 Jun 2026 00:00:00 +0000

This is my lazier iced tea recipe. The cold brew process gets a smoother overall flavour, though it takes an extra day or so to get there.

Ingredients

2 L cold tap water
6 bags Ceylon black tea
1 bag flavoured tea, peach or raspberry (optional)
100 g (½ cup) white sugar
80 ml (⅓ cup) lime juice, lemon juice, or a mix

Method

Put the tea and water in a 2 L glass or plastic jug. Steep in the fridge for 24–48 hours.

Bruce’s iced tea

Mon, 08 Jun 2026 00:00:00 +0000

My working-day tea: sweet, tart, and calming.

Ingredients

6 bags high-quality black tea
1 L boiled water
½ cup granulated white sugar
1 lime, juiced
1 pinch of kosher salt

Method

Pour the boiled water over the tea bags in a large heat-safe container (I use a 2.5 L Pyrex). Steep 4–5 minutes, but no longer, then lift out the bags with a spider or slotted spoon.