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Here is the mis en place for Thomas Keller’s brioche dough recipe from
Bouchon by Thomas Keller:

• flour (50% cake 50% all-purpose)
• yeast (dissolved for 10 minutes in water)
• water
• sugar
• salt
• eggs
• butter

The (dark yellow) butter being used is something I’ve posted about before, Straus “European Style” butter, one of Keller’s preferred butters. Also the inclusion of two types of flour (cake and AP in this case) is evident in the photo. Keller, like Joepastry has a flour to butter ratio of 2:1 by weight (so twice as much flour as butter).

NB: In baker’s percentages “parts flour” is always 100% (or 1) so in this case it would: 1:0.5 or 100%:50%, by weight.

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I LOVE pasta with marinara sauce. Pasta in general may be my favorite thing to eat, and as luck would have it, I have a boyfriend who likes to make me homemade pasta. He has become quite proficient at it and will post his process on the blog at some point. For this dinner he made some homemade linguine. I have sent this dish over to Ruth at Once Upon Feast, who is not only this week’s host but the creator of Presto Pasta Nights. Visit Once Upon Feast on Friday to see the round up of all the creative pasta dishes submitted from around the world.

These meatballs, as I am sure you guessed by the title, are turkey meatballs. This is yet another solid recipe from Ellie Kreiger. It is chock full of spices and vegetables that give the turkey much needed flavor. I have made them for a lot of my family and friends and they always get the thumbs up. That is unless you are an unnamed family member who says that “not everyone likes turkey meatballs” after you make a double batch of meatballs and marinara sauce for the entire family on vacation at the beach and proceeds to whip out a jar of Ragu and a bag of frozen store bought meatballs. It happened.

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