Quick 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.

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.

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.

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.

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.

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.

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.

Fruit compote

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

This is a generic fruit compote, which I typically make with frozen or canned fruit.

Mechanic

Compote is fruit reduced in its own juice with sugar. Start at 10 parts fruit to 1 part sugar by weight, then sweeten to taste at the end; tart fruit can take more. Juicy or frozen fruit releases enough liquid on its own. Add water only for firm fruit like apples or pears. The flavouring should suit the fruit: citrus zest brightens berries, cinnamon and nutmeg suit apples and pears, and balsamic deepens red fruit.

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.

Lemon-lime iced tea

Sat, 16 May 2026 00:00:00 +0000

This is my favourite spring and summer drink.

Ingredients

400 ml cold brewed tea
3 heaping tsp sugar
15 ml (1 tbsp) fresh lime juice
10 ml (2 tsp) fresh lemon juice
ice

Method

Put the sugar, lime juice, and lemon juice in a cocktail shaker (or a pint glass, with a second one to cap it) with ice. Add the tea and shake until cold and slightly frothy.

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).

Crisp topping

Fri, 01 May 2026 00:00:00 +0000

This is a tasty topping for fruit, crisp casseroles, and other desserts.

Mechanic

The topping works as a top crust, a bottom crust, or both. Cold fat is what creates the crumbly, sandy texture; cut it in until the mixture clumps when pressed but stays loose otherwise. This v2 uses 60 g butter + 20 g neutral oil instead of all butter, which slightly reduces richness and keeps the oats crisping evenly. Sugar is high (130 g, more than the oats and flour combined), which is what caramelizes and crisps the top; use less when the fruit is already sweet.

Egg roll bowls

Sat, 18 Apr 2026 00:00:00 +0000

All the flavour of egg rolls without the wrapper: ground pork with cabbage, carrot, ginger, and sesame. Low-carb, quick, and highly riff-able.

Ingredients

1 tablespoon vegetable oil
1 garlic clove, finely chopped
1 tablespoon finely chopped peeled ginger
450 g ground pork
1 tablespoon toasted sesame oil
¼ head green cabbage, thinly sliced
½ yellow onion, thinly sliced
110 g shredded carrot
60 ml reduced-sodium soy sauce
1 tablespoon sriracha
Kosher salt
1 green onion, thinly sliced
1 tablespoon toasted sesame seeds

Method

Heat the vegetable oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.

Fruit crisp (individual)

Fri, 17 Apr 2026 00:00:00 +0000

Sometimes you just want a small portion of crisp. For science, of course.

Ingredients

Filling

500 g (3 cups) fresh or frozen berries or stone fruit
50 g granulated sugar (¼ cup)
2 teaspoons cornstarch (use 1½ tablespoons for a thicker filling)
10 ml lemon juice (2 teaspoons)
pinch of salt
½ teaspoon vanilla extract (for stone fruit and berry combinations)

Topping

45 g old-fashioned rolled oats (½ cup)
60 g salted butter, melted (¼ cup)
50 g brown sugar (¼ cup)
30 g all-purpose flour (¼ cup)
1 teaspoon vanilla extract
½ teaspoon cinnamon

Method

Heat the oven to 180°C (350°F). Grease 4 ramekins.

Avocado salad dressing

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

This is a fresh, quick, and tasty salad dressing. I make this a few times a month.

Ingredients

50 g ripe avocado (about half)
50 g fresh lemon or lime juice
50 g extra virgin olive oil
30 ml maple syrup
15 g fresh ginger, grated
2 g (½ teaspoon) garlic powder
2 g salt
Black pepper, to taste
1 g MSG
A big pinch of dried thyme
15 ml chicken stock, drippings, or water (optional)

Method

Blend or whisk all the ingredients until just smooth; don’t overblend. Taste and adjust salt and acid.

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.

Garlic broccoli

Sat, 10 Jan 2026 00:00:00 +0000

Classic takeout garlic broccoli is very simple, and delicious.

Ingredients

400 g broccoli (about 4 cups), cut into florets
5 cloves garlic, thinly sliced
1 tablespoon neutral oil
1 tablespoon Shaoxing wine
250 ml vegetable stock, chicken stock, or dashi
⅛ teaspoon white pepper
½ teaspoon sesame oil
1 teaspoon cornstarch + 1 tablespoon cold water, combined into a slurry

Method

Heat a wok over high until smoking. Add the oil and garlic; stir-fry until fragrant and just starting to colour, about 30 seconds.

Weeknight ginger beef

Sat, 10 Jan 2026 00:00:00 +0000

This is a quick version of ginger beef, great in rice bowls.

Mechanic

Drizzle soy around the edge of the hot wok, not into the centre. It caramelizes briefly as it hits the metal before reaching the meat, adding depth without extra ingredients.

Weeknight mapo tofu

Sat, 10 Jan 2026 00:00:00 +0000

I make this for lunch more than dinner, and it’s a tasty and quick meal.

Mechanic

Toast the whole Sichuan peppercorns first, then grind with the chilies and paprika. Adding soy along the edge of a hot wok caramelizes it before it hits the meat. Add tofu last and stir minimally; it breaks up easily.

Strawberry-rhubarb compote

Thu, 25 Dec 2025 00:00:00 +0000

A great topping for waffles or as a base for a crisp.

Ingredients

300g fresh strawberries (2 cups), chopped
300g fresh rhubarb (2 cups), chopped
65g brown sugar (⅓ cup)
⅛ teaspoon salt
15ml lemon juice (1 tablespoon), from 1 medium lemon

Method

Combine all ingredients in a medium saucepan over medium heat. Stir to coat the fruit.

Tuna rice bowl

Fri, 05 Dec 2025 00:00:00 +0000

This is a simple way to use frozen tuna, cooking quickly, served with easy sides.

Ingredients

Tuna

2 tuna steaks (~200 g each), frozen, about 2 cm thick
salt and black pepper
1 tablespoon sesame seeds
1 tablespoon neutral oil

Tuna sauce (for cubing and tossing)

2 tablespoons mayonnaise
1 tablespoon sriracha
2 teaspoons soy sauce
½ teaspoon rice wine vinegar
½ teaspoon toasted sesame oil

Bowl dressing

60 ml soy sauce (¼ cup)
60 ml rice vinegar (¼ cup)
60 ml water (¼ cup)
12 g sugar (2½ teaspoons)
1 green onion, thinly sliced
2 teaspoons fresh ginger, minced
7 g toasted sesame oil (1½ teaspoons)
½ teaspoon red pepper flakes

Bowl

steamed rice or quinoa
cucumber, thinly sliced or lightly pickled
green onions, for garnish
kimchi (optional)

Method

Combine all tuna sauce ingredients and set aside. Combine all bowl dressing ingredients and set aside.

Chai

Wed, 09 Jul 2025 00:00:00 +0000

This is my favourite tea towards the end of fall. It’s warming and mellow.

Mechanic

This breaks English tea rules on purpose. Boiling the tea with spices for 5 minutes and then “boiling over” the milk three times produces a different flavour than standard steep-and-strain: more caramelized, less grassy, with the spices fully integrated. The goal colour is caramel sauce.

Beetroot dip

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

This is a fresh, delicious dip for pita and vegetables.

Ingredients

430 g canned chickpeas, drained
140 g cooked beets
2 teaspoons dried or fresh oregano
30 g extra virgin olive oil (2 tablespoons)
½ teaspoon minced garlic
1 medium lemon, zest finely grated and juiced
Black pepper
Salt

Method

Blend all ingredients until smooth. Taste and adjust salt, lemon, and garlic.

Bruce's burger sauce

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

This is a simple, classic burger sauce.

Mechanic

A 1:1:1 ratio by volume: mayo, diced burger pickles, mustard. Kewpie in place of or alongside regular mayo adds sweetness and acidity.

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.

Lime crema

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

A fresh-tasting sauce, perfect for nachos, tacos, or over rice bowls.

Ingredients

125 ml Mexican crema, sour cream, or Greek yogurt
30 ml mayonnaise
30 ml fresh lime juice (about 1 lime)
1 clove garlic, minced
½ teaspoon kosher salt (adjust to taste)
30 g fresh cilantro (½ cup loosely packed), finely chopped
¼ teaspoon onion powder (or dehydrated or minced fresh onion)
1–2 g MSG

Method

Whisk or stir all ingredients together until combined. Taste and adjust salt and lime.

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.

McDouble

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

A very cravable burger. This is the closest I’ve gotten to perfecting it, along with its little sibling, the single drive-thru hamburger.

Mechanic

The McDouble is built on two thin patties, a single slice of cheese between them, and a sharp dressing ratio. Double-grinding the beef (or triple-grinding, for softer still) is what gives the patty its soft, almost pillowy texture rather than a coarse, chewy one. The seasoning is a 4:2:1 ratio of salt, MSG, and black pepper by weight, plus 0.25 parts onion powder if you like.

Sandwich sour pickles

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

These are delicious little pickles, perfect for fresh roast beef sandwiches.

Mechanic

A fast fridge pickle built for max contrast over sweetness. No sugar, no turmeric, no brightening agents: just sharp acid and mustard seed. The ratio is roughly 1.2:1 water to vinegar, which is milder than a straight vinegar pickle.

Simple marinara

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

A perfect sauce for flatbreads, pizza, and as a quick pasta sauce.

Mechanic

A short, hot cook: the tomato paste goes in first and caramelizes briefly in the fat, the wine lifts it off the pan, and the tin of tomatoes finishes it in 15 minutes. Cooking it in meat drippings instead of oil (see Variations) makes it much more savoury.

Quick pizza sauce

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

A quick pizza sauce that requires only tomato paste. One batch makes enough for about one pizza.

Mechanic

Built on double-strength tomato paste rather than crushed tomatoes. The paste is already concentrated so the sauce is ready in under 15 minutes and has a deep tomato flavour without a long simmer. The splash of wine deglazes and adds acidity.

Asian slaw dressing

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

This is my approximation of an Asian slaw dressing, based on pantry ingredients. It’s a great base for a slaw or chunky salad.

Mechanic

A weight-based emulsified dressing at 2:1 oil to acid. The Dijon acts as both flavour and emulsifier; the sesame oil is for aroma, not bulk.

Flatbread white sauce

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

This is a hacky white sauce recipe, for a mushroom flatbread snack.

Ingredients

250 g whole-milk ricotta (avoid brands with stabilizers)
4 cloves garlic, finely minced
1 shallot, finely minced
2 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
1–2 egg yolks
pinch dried oregano
pinch dried thyme
salt, black pepper, MSG

Method

Combine ricotta, garlic, shallot, olive oil, and cream in a bowl. Mix until smooth. Add egg yolks and season with salt, pepper, MSG, oregano, and thyme. Stir to combine.

Sichuan quick noodles

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

A one-pan work-from-home lunch built on a precooked protein base. Twenty minutes, cleanup included.

Mechanic

The noodles cook in the sauce. Start them in just enough water to cover in a wide pan, and add the aromatics and base halfway through; the starch from the noodles thickens the reducing liquid into a sauce that coats them. Add water a spoonful at a time, not all at once. If it ends up as soup, use less water and more heat next time.

Sweet soy sauce (kecap manis style)

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

This is a great glaze for pork or chicken, perfect for rice bowls.

Mechanic

A 1:1.5 ratio of soy sauce to brown sugar by volume. Heat is what makes this a glaze rather than just a sweetened soy: the sugar dissolves and begins to thicken as it reduces.

Thai cucumber relish

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

This is our version of a common Thai side.

Ingredients

1 cucumber, peeled, seeded, and cut into ½ cm dice
60ml white vinegar (¼ cup)
2 tablespoons sugar
¼ teaspoon red pepper flakes
¼ cup fresh mint leaves, coarsely chopped
1 shallot, minced
1 tablespoon fish sauce

Method

Stir together vinegar and sugar until dissolved. Add fish sauce, red pepper flakes, shallot, and cucumber. Toss to combine. Fold in mint just before serving.

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.

Gochujang wing sauce

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

Sweet, savoury, and warm. Perfect for wings.

Mechanic

This is the standard KFC (Korean Fried Chicken) red sauce ratio. The gochujang provides the base heat and fermented depth; sesame oil and sugar round it out. Everything combines cold: no cooking required, though it can be warmed.

Vindaloo wing sauce

Fri, 01 Jul 2022 00:00:00 +0000

This is a mildly spicy, warm, and tangy wing sauce.

Ingredients

3 tablespoons fresh lime juice
3 tablespoons maple syrup
2 tablespoons soy sauce
1½ tablespoons [[Vindaloo paste]]
1–2 tablespoons extra-virgin olive oil
2 teaspoons mild chili flakes (Korean gochugaru worked well)
2 teaspoons garlic, minced or grated
2 teaspoons onion, minced or grated
2 teaspoons fresh ginger, minced or grated
1 teaspoon cornstarch
½ teaspoon granulated garlic
½ teaspoon MSG
salt, to taste
water, to thin

Method

Whisk all ingredients together. Transfer to a small saucepan over medium heat. Cook until thickened and the oil begins to bubble at the edges, about 3–5 minutes. Add water a tablespoon at a time until the consistency coats a spoon but drizzles off.

Rice pudding

Sat, 01 Jan 2022 00:00:00 +0000

Sweet, soft, and comfort in a bowl. Great with fruit or ice cream.

Mechanic

Adding the beaten egg early lets it temper gradually as the mixture heats, producing a smooth, custardy texture rather than scrambled flecks. Target about 70°C; the egg starts to curdle above about 80°C.

Miso salmon

Thu, 01 Jul 2021 00:00:00 +0000

Savoury and sweet, a subtle glaze for a clean and simple meal.

Mechanic

The miso paste acts as both marinade and glaze. White miso is sweeter and milder; red miso is deeper and saltier. The marinade will start to firm up the fish as the salt draws out moisture. This is not a problem and actually helps the glaze adhere. Pull at 50–53°C for medium.

Nut-crusted salmon

Thu, 01 Jul 2021 00:00:00 +0000

The nuts add a nice crunch to this savoury salmon main.

Mechanic

The mayo-mustard glue does two things: it binds the crust to the fish and keeps the surface moist during baking. Toast the nuts first: this is what makes the crust taste like a crust rather than raw nut meal.