Bases on Bruce loves to cook

Condensing recipes for freezer prep, or how I make things like beef stew

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

I like to tell people that I’m proactively lazy. I like to cook when I have the energy and not cook when I’m lazy, and have great food either way. I also have limited freezer space, which has led me to prepare condensed versions of foods that can be defrosted and turned into full meals in under 20 minutes. Condensing foods is an old technique that works well for home cooks today.

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.

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.

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.

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.

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.

Base recipes for weeknight cooking

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

Many people like to prepare entire meals for the week or month, or to make a large meal on the weekend and use it for leftovers. Preparing foods in bulk can save money and time, but the problem with preparing a single meal for an entire week is that you have to eat a single meal for an entire week. This works for some people, but not for me.

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.

Curry powders and related spice mixes

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

These are common spice blends for UK-style Indian curries.

Garam masala

2 tbsp green cardamom seeds (from shelled pods)
1 tsp black peppercorns
3 tbsp black cumin seeds
½ tsp whole cloves
⅓ whole nutmeg
1 medium Ceylon cinnamon stick, broken into pieces
1 medium stick cassia bark
1 tsp fennel seeds
1 star anise
4 tbsp coriander seeds
¾ tsp ground bay leaves

Toast the whole spices in a dry pan over medium-low heat, stirring, until fragrant, 2–3 minutes. Let them cool. Grind them fine with the nutmeg, then stir in the ground bay leaves.

Ginger/garlic paste

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

This paste is a common base for many South Asian dishes, including Indian takeaway-style cooking. Use a spoonful in soups, gravies, and on meats.

Ingredients

1 cup garlic, peeled (2–3 heads)
1 cup ginger, peeled or scrubbed (about 150 g)
1 bunch coriander
1 green pepper
4 green chilies
2 tsp turmeric
2 tsp salt
1 cup water
1 cup neutral oil, plus more as needed

Method

Put the garlic, ginger, coriander, green pepper, chilies, turmeric, salt, water, and oil in a blender. Blend until smooth, adding more oil until it has the consistency of soft peanut butter.

Greek lemon and herb marinade

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

This marinade is great for rice, tofu, chicken, shrimp, and fish. It’s a bright, herbal blend that balances acid, salt, and sweet. In a pinch it works as a finishing sauce drizzled over the plate, and on salads (where it’s even better blended).

Indian takeout tomato purée

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

Making Indian-style dishes quickly is much easier with a few base ingredients prepared ahead of time. This takeout-style tomato purée adds depth and body to many types of curries.

Ingredients

about 100 ml neutral oil
320 ml (small tin) tomato purée
250 ml water
2 tbsp [[Ginger/garlic paste]]
2 tbsp English-style curry powder
1½ tsp ground coriander
1 tbsp ground cumin
1 tbsp kasuri methi
½ tbsp ground chilies
½ tbsp garam masala
1 tsp turmeric

Method

Heat the oil in a pan. Add the ginger/garlic paste and stir until fragrant.

Lemongrass marinade

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

A Canadian take on a classic Vietnamese marinade. Great on pork, chicken, beef, and tofu.

Ingredients

1½ tsp (4 g) ground white pepper
1 tsp (3 g) ground coriander
3 stalks lemongrass, finely minced (about 60 g)
1 small shallot, minced (about 30 g)
5 cloves garlic, minced (about 20 g)
⅓ cup palm sugar (about 85 g)
¼ cup (60 ml) fish sauce
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) soy sauce
zest and juice of 1 lime
1 Thai chili, finely sliced (optional)
salt, to taste

Method

Mix everything together. Taste and add salt if it needs it.

Mushroom Parmesan pasta filling

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

This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragù.

Ingredients

1–2 tbsp butter (or oil)
150 g shiitake mushrooms, cleaned, trimmed, and finely diced
150 g cremini mushrooms, cleaned, trimmed, and finely diced
1 tsp ground porcini powder (optional)
2 shallots, finely minced (~¼ cup)
3 cloves garlic, minced (~1 tbsp)
1 tsp thyme leaves, minced (fresh or dried)
kosher salt and freshly ground black pepper
125 ml (½ cup) dry red wine or dry sherry
25 g (~½ cup) Parmesan, grated, plus more for serving

Method

Fry the mushrooms in the butter with a pinch of salt. They’ll release their water, the water will evaporate, and then they’ll start to brown, 15–20 minutes. Keep frying and scraping the bottom as you go so the fond doesn’t burn.

Onion base for curries

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

Many curries have a chunky onion base (like Balti). We use this when riffing on curries, as it’s an easy build, freezes well, and adds a bunch of flavour to any gravy-like dish.

Ramen noodles

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

This is a simple chewy noodle recipe perfect for ramen, based on the Serious Eats base recipe with some tweaks from Ramen Lord’s book. These noodles will start out very shaggy, but will come together after resting.

Satay marinade

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

This is a simplified satay marinade, great for chicken, tofu, pork, and beef. It’s based loosely on Chef John’s Penang Pork Satay.

Ingredients

2 tsp turmeric
1 small (4 cm) piece fresh ginger, grated or sliced
1 large shallot, diced
8 cloves garlic, diced
3 tbsp ancho chili powder
2 tsp ground coriander
1 tsp chipotle (or paprika)
¼ cup brown sugar
¼ cup rice vinegar
2 tbsp soy sauce
1 tsp tamarind paste
1 lime, juiced and zested
½ bunch cilantro, packed (optional)
1 tbsp fish sauce or Worcestershire (optional)
1 tbsp neutral oil

Protein

about 1 kg protein (chicken thighs, pork shoulder, chuck roast, tofu, mushrooms, etc.)
1 tbsp salt

Method

Season the protein with the salt; it dry-brines while you make the marinade.

Sheet-pan fast-food-style gyros

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

I’ve seen gyros done many ways, including whole cuts marinated and spit-roasted, minced, and cased + mince. This recipe is closer to a food cart style gyro, based on a mix of minced meats and some filler to achieve a classic fast food texture.

Shredded taco chicken

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

This is a quick shredded chicken for tacos, salads, or rice bowls.

Mechanic

Aim for a good crust and an internal temperature of 75–90°C (170–195°F). Dark meat with connective tissue softens above 75°C and shreds best closer to 90°C; lean cuts like breast shouldn’t go far past 70°C.

Simple chicken, pork, and beef gravy

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

Gravy is a simple sauce of meat drippings thickened with a roux.

Mechanic

A roux is equal parts fat and flour by weight. Use about 1:5 roux to liquid (for example, 50 g roux to 250 ml liquid). A darker roux tastes nuttier but thickens slightly less.

Simple shrimp marinade

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

A quick, tasty marinade for shrimp.

Ingredients

about 450 g shrimp, peeled and deveined
2 tbsp olive oil
1 large clove garlic, minced
1 tsp grated ginger
½ shallot, minced
1 tsp smoked paprika
1 tsp mustard powder
½ tsp salt
juice of 1 lemon or lime

Bonus ingredients

roasted jalapeños, seeds in
cilantro or other herbs

Method

Roughly mix everything except the shrimp. Add the shrimp and marinate for 30 minutes to 1 hour. Much longer and you’ll end up with ceviche.

Spinach pecan pasta filling

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

This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragù.

Ingredients

butter or oil, for frying
40 g pecans, crushed
1 shallot, minced
15 g (2 cloves) garlic, smashed or minced
60 g thawed chopped spinach
20 g fresh herbs (thyme, basil, oregano, etc.), chopped, or about 1 tbsp dried
1–2 g freshly ground black pepper
3 g salt
250 ml ricotta cheese
25 g (~½ cup) Parmesan, grated, plus more for serving

Method

Toast the pecans in a little butter or oil until fragrant. Add the shallot and garlic and cook until soft and translucent.

Yam and sage pasta filling

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

This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragù. Makes enough filling for around 50 small stuffed pastas (10 g each).

Lemon chicken marinade

Sun, 24 May 2026 00:00:00 +0000

Lemon chicken is great on salad, in wraps, or in rice bowls.

Mechanic

A weight-based Mediterranean marinade built on a 1.6:1 ratio of fat to acid (80 g oil : 50 g lemon juice). Lemon zest does more flavour work than the juice alone; don’t skip it. MSG rounds out the savouriness, so you can use less salt.

Bruce's poultry and pork spice rub

Fri, 08 May 2026 00:00:00 +0000

I use this spice blend a few times a week. It’s perfect for grilled chicken or pork.

Mechanic

The flavour comes from the salt-to-sugar ratio of roughly 1:1.6 by weight (270 g salt to 460 g combined sugar). Brown sugar adds depth and caramelization; white keeps it clean. MSG rounds out the savoury end without adding any single identifiable flavour. The lemon notes come from the coriander and poultry seasoning; the smoky notes come from the Tellicherry pepper (the brand I buy is smoky).

Marinated pressed tofu

Tue, 24 Mar 2026 00:00:00 +0000

I ate a handmade wide noodle dish with this tofu that had chew, and depth. This is my version, which I usually use in Japanese-style dishes.

Mechanic

Freezing tofu (the Chinese dong doufu technique) expels water and restructures the interior into a sponge. Freeze solid for at least 48 hours, then thaw completely before slicing. The result is chewier and absorbs marinade far more readily than fresh tofu.

Chashu pork

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

This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles. The braising liquid becomes the tare (seasoning base) for simple ramen broths.

Velveting (pork)

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

This technique is surprisingly effective for the effort, producing soft, savoury bites.

Mechanic

Baking soda raises the pH of the meat surface, which inhibits protein cross-linking and keeps the exterior tender and silky even at high wok heat. Massage for 3 full minutes before resting: contact time matters. Cornstarch forms a light coating that seals in moisture.

Breakfast sausage

Fri, 19 Sep 2025 00:00:00 +0000

These make great patties, sausages, or crumble, with no casings needed unless you have the equipment and time. I use this sausage in pastas, on breakfast sandwiches, and in stir-fries.

Roast poultry

Sat, 31 May 2025 00:00:00 +0000

A roasted chicken or turkey is a comforting base for a family meal, or for food prep.

Mechanic

Dark and light meat have different target temperatures. Splitting them into separate pans and starting dark meat 30–45 minutes earlier solves this without tenting or shielding. No water in the pan: the char marks are deliberate and deglaze into stock. Two temperatures: low to build internal temp evenly, high to finish and brown.

Greek marinade

Tue, 01 Apr 2025 00:00:00 +0000

I developed this when trying to replicate a local Greek restaurant’s roast chicken and potatoes. It’s good enough for a weeknight meal.

Mechanic

Built on a roughly 1:1 olive oil to lemon juice base, with red wine vinegar added for a sharper secondary acid. It needs more lemon than 1:1 suggests; start there and taste up.

Crispy chicken rub

Tue, 01 Oct 2024 00:00:00 +0000

When we crave shake-and-bake, this is what we make. It hits the same notes with fewer calories.

Mechanic

Baking powder in a dry rub raises the surface pH of the skin, which helps it brown and crisp faster. Use it sparingly; too much leaves a chalky flavour. Mushroom powder, if you have it, adds quiet umami that amplifies any pan sauce or gravy.

Vindaloo paste

Mon, 01 Jul 2024 00:00:00 +0000

Vindaloo is my favourite curry, so I developed this paste.

Mechanic

In this version, the fenugreek and dried chilies set the paste apart from a generic curry paste. Toast all whole spices first: the heat activates their oils and deepens every flavour in the final dish.

Adobo seasoning mix

Wed, 01 Nov 2023 00:00:00 +0000

This dry rub is especially nice on beef flank or chuck. Great for tacos.

Ingredients

2 tablespoons kosher salt
1 tablespoon sweet paprika
2 teaspoons ground black pepper
1½ teaspoons onion powder
1½ teaspoons dried oregano
1½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Method

Combine all spices and store in a sealed jar. Label with the date.

Chicken patties

Sun, 01 Jan 2023 00:00:00 +0000

I love chicken sandwiches. The ground chicken patties bread nicely, but are also great on their own.

Mechanic

Two separate formulas. The brine is for whole breast fillets pounded thin: the vinegar tenderizes and the salt firms the texture. The ground chicken follows a percentage formula per kilogram, which scales cleanly for larger batches. Added water and a little baking soda raise the pH, so the meat holds more moisture and turns springy and substantial, like Vietnamese or Chinese beef balls.

Mushroom and lentil freezer base

Thu, 01 Dec 2022 00:00:00 +0000

A savoury and tasty vegetarian base for stews, chilies, and soups.

Mechanic

This is a vegetarian analogue to [[Beef base]]. The mushrooms must go through three stages (dry → wet → dry + browned) before adding anything else: rushing this step produces a flat, steamed flavour instead of a deep savoury one.

Char siu marinade

Tue, 01 Mar 2022 00:00:00 +0000

A sweet and warming marinade for chicken and pork.

Mechanic

A ratio-based marinade where “1” equals ¼ cup (60 ml). Doubling or tripling scales cleanly. The marinade finishes as a reduction glaze: boil the remainder down until thick and sticky while the meat roasts.