recipes by brendan

dropping some recipes on the web for ya

no knead multigrain bread


320g bread flour

110g wheat flour

345 grams water (1.5 cups) + a little extra if needed

9 grams golden flax meal (tablespoon)

1 gram instant yeast (comes in a packet)

8 grams kosher salt

Cornmeal or wheat bran, as needed


Tablespoon of dried crushed rosemary

One tablespoon olive oil


In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap.

Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.


Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.


At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.

Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

coconut jasmine rice

Coconut Jasmine and Wild Rice


1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon white sugar
1 pinch salt

1/2 cup jasmine rice
1/2 cup wild rice blend
1/2 cup haiga rice
2 Tbsp golden flax meal


Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves.

Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

Cast Iron Buffalo Chicken

Cast Iron Buffalo Chicken & Grits


Chicken thighs

Grits (cooked the night before)

I typically do this with chicken thighs, but wings can work, too. You just have to cook them for less time in the oven. Same goes for boneless, skinless thighs as well, less thickness means less cooking time. Bone-in skin-on will have the best flavor, the least processing, and save you money, though ;)


2-4 pounds of thighs, bone-in, skin on. Mix kosher salt into water.
I don't go too heavy on the salt, one tablespoon per liter or so.
Soak in the brine for 30-60 minutes.
It makes a significant difference in terms of giving the meat a consistent, juicy bite all the way through.

Interesting ways to experiment here are to add spices to the brine (e.g., bay leaf, peppercorn, rosemary, chili peppers) and see if you notice a difference.


Pat dry and season

Drain chicken thighs.
Pat dry with paper towels.
Season with salt, pepper, and garlic powder.
I don't really measure this, I just do a light coating and make sure it's covered.

Cook on stovetop with olive oil in cast iron pan, 5 minutes

Still working out if it's better to cook skin-side down all the way through or flip half-way. I'm still flipping halfway.

Cook in oven in middle rack at 450 degrees F (252 Celsius), 20 minutes or until done

Mix up some Frank's hot sauce*, Worcestershire, and butter in a pan, heat on low to combine

Finish cooking chicken, move into a pan

Pour sauce over chicken, let sit

Reheat grits in cast iron pan, soaking up juices and seasonings

Frank's hot sauce is the base flavor for "Buffalo wings" in the US, aged cayenne peppers provide the heat. It's pretty great stuff, but if you can't find Frank's and Worcestershire sauce, then any of your favorite smoky, chili pepper infused sauce might suffice.

Oatmeal Fruit Muffins

Oatmeal and Fruit Muffins


a 1 cup measurement is roughly equivalent to 250mL in volume

1 cup all-purpose flour 150g
1 tsp baking powder 3g
½ tsp baking soda 2.5g
Pinch salt

1 cup rolled oats 85g

1 Tbsp chia seed 12g
1 Tbsp golden flax meal 8g

1 egg
¼ cup granulated sugar 50g
½ cup brown sugar 100g
1 cup Greek yogurt 250g - 290g
½ cup vegetable oil 90g

1 cup frozen berries or chopped fruit

Crisco for oiling the muffin pan, use a towel to apply


Preheat the oven to 400 degrees F (204C) and grease the pan

Then in a bowl sift flour, salt, baking powder and baking soda. Mix until the dry ingredients are mixed.

Add rolled oats (and seeds, grains) into the dry ingredients, mix, and set aside.

In a bowl, cream eggs and sugar, this will just take a minute.

Add in your yogurt, oil, and mix thoroughly until the batter is mixed

Now you will add in the dry ingredients to wet and mix until formed

Fold in frozen berries or fruit chopped to the size of blueberries

Scoop batter into muffin tin

Bake for 20 minutes or until cooked through