Who are the Web chefs?

Four Kitchens is a full-service Drupal consulting firm and community leader that builds some of the world's largest websites. Design, usability, development, systems architecture, and project management are all handled in-house by our elite team of web chefs. As leading authorities on Drupal scalability, performance, and theming, the web chefs have presented at numerous DrupalCons and DrupalCamps around the world. Each fall, we co-organize DrupalCamp Austin, which draws more than 300 attendees from across the United States, Canada, and Europe. Our clients include The Economist, Yale University, Stanford University, Al Jazeera, Royal Mail, Capgemini, Expeditionary Learning, Revolution Analytics, SXSW, Time Out New York, Major League Soccer, Lifetime TV, FastCompany.com, Causecast, the Wikimedia Foundation, and the Internet Archive.

our free-culture philosophy

We firmly believe in the power of open source, collaboration, and communities. All of our work is licensed under a GPL, AGPL, or Creative Commons license. Our clients share this belief, and it's resulted in reams of code, knowledge, and documentation contributed back to open-source projects not to mention millions of dollars saved in closed-source licensing fees, service contracts, and reinventing the wheel.

so... Why "kitchens"?

Building a website is like preparing a feast: It requires a team of people with specialized and complementary skills working in parallel to create something that lots of people will enjoy. It's part art, part science, and all about preparation. Also, we like to cook. Please enjoy!

Right: Druplicon-style sugar skull for Dia de los Muertos.

Table of conTenTs
Drinks Texas orange margarita Malaysian screwdriver Chocolatini 2-die-4 Agave sazerac 3 5 7 7

hoW to infuse VoDka appetizers anD entres Hot and crunchy chicken Easy-bake ribs Guacamole Omelette Asian-inspired breakfast noodles

12 13 15 17 18

hoW to smoke a turkey breaDs anD Desserts Sweet and spicy coconut curry bread Gluten-free apple crisp Pumpkin bread pudding

19

23 25 26

austin fooD trailer guiDe

27

Robert Ristroph enjoys a single-malt scotch with an icicle during a company retreat in Steamboat Springs, Colorado
Drinks Page 2

Drinks

texas orange margarita

Elliott Foster

ingreDients
1 12-oz. can frozen limeade 18 oz. water 6 oz. orange juice 8 oz. tequila 2 oz. Paulas Texas Orange liqueur 2 oz. Grand Marnier

instructions
Mix the ingredients together in a pitcher. Serve over ice.

Drinks

Page 3

Drinks

Page 4

malaysian screWDriVer
Todd Ross Nienkerk

ingreDients
3 oz. mangosteen juice 3 oz. orange juice 2 oz. vanilla-infused vodka (see How to infuse vodka on page 8)

instructions
Mix ingredients in a tall glass. Serve chilled but without ice.

Whats a mangosteen?
The mangosteen is an ultratropical evergreen tree believed to have originated in Malaysia and Indonesia. Its fragrant, edible flesh can be described as sweet, tangy, and citrusy, with a flavor and texture similar to a peach. Mangosteens are not readily available in certain countries and are rare in the produce sections of grocery stores in North America and Europe. Due to concerns that it might harbor the Asian fruit fly, the United States banned its import until 2007. Excerpted from Wikipedia (en.wikipedia.org/wiki/Purple_mangosteen).

Drinks

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Drinks

Page 6

chocolatini 2-Die-4
Diana Dupuis

ingreDients
2 oz. Godiva chocolate liqueur 2 oz. Baileys Irish cream 1 1/2 oz. vanilla-infused vodka (see How to infuse vodka on page 8) 4 oz. half-and-half or soy creamer

instructions
Shake over ice and pour.

agaVe sazerac
Shannon Hinshaw

ingreDients
2 oz. rye whiskey 1 tsp. agave nectar 5 dashes Peychauds bitters Splash of absinthe or herbsaint Lemon peel

instructions
Pack an glass with ice to chill it. In a second glass, mix the rye, agave nectar, and bitters. Empty the ice from the first glass. Add the splash of absinthe or herbsaint to the glass, swirl to coat the sides, and pour out any remaining liquid. (This is called an absinthe rinse.) Pour the rye, agave, and bitters mixture into the coated glass. Rub the rim of the glass with the lemon peel. The peel can be discarded or placed into the cocktail as garnish. Serve neat, undiluted and without ice.

Drinks

Page 7

How to infuse vodka

Fresh batch of tomato vodka
Drinks Page 8

VoDka infusions
Todd Ross Nienkerk

All vodka infusions involve three main steps:

1. preparing the ingreDients

Most ingredients need to be sliced or cracked open to release their full flavor. When dealing with fruits and other wet ingredients, its important not to juice them by pressing or squeezing them into the vodka. Doing so will result in a mixed drink not an infusion. A successful infusion will isolate the oils and other alcohol-soluble compounds of its ingredients and will contain very little of the ingredients juices.

2. steeping
Use a large, airtight, glass container. (The bottle the vodka came in will work.) Store your infusions in a dark, cool place and swirl it once per day.

3. straining
Pour the mixture through a strainer lined with cheesecloth. The cheesecloth should be folder over three times to trap smaller particles. Using a spice bag is sometimes preferred, as it produces a finer strain and can be conveniently inserted over the nozzle of the bottle as its poured. When straining fruit infusions, its best to filter out the largest pieces first, then let the mixture sit for a day or two to allow the finer particles to settle. You can then carefully pour the clarified vodka into another container and use a coffee filter to remove the remaining sediment at the bottom of the bottle.

How to infuse vodka

Page 9

Vanilla VoDka
Ratio: Four beans per handle (1.75L) of vodka. Slice vanilla beans lengthwise into quarters. Steep in vodka for 30 days, swirling mixture once per day. Strain.

habanero VoDka
Ratio: Three peppers per handle (1.75L) of vodka Remove stems and seeds from the peppers. WARNING: Wear gloves while handling the peppers, and dont touch your eyes! Slice habaneros lengthwise into eighths (quarter, then halve the quarters). Steep in vodka for 7 days, swirling mixture once per day. Strain.

peppercorn VoDka
Ratio: Half a cup of pink and black peppercorns per handle (1.75L) of vodka. Using a mortar and pestle (or the back of a spoon in a bowl), handcrack the peppercorns, taking care not to grind them too finely. Steep for one day. Strain.

tomato VoDka
Ratio: Two large heirloom tomatoes per handle (1.75L) of vodka. Cut tomatoes into eighths, being careful not to release too much juice. Steep in a large container for 7-10 days, swirling the mixture once per day. Strain. Left: We suggest using Titos Handmade Vodka, which is produced in Austin at Texas first and oldest legal distillery.

How to infuse vodka

Page 10

Appetizers entres
and

Appetizers and entres

Page 11

hot anD crunchy chicken With mango chutney sauce

Jenny Crandell

ingreDients
4 boneless, skinless chicken breasts 2 eggs, lightly beaten 3 cups crushed cornflakes 2 tbsp. margarine or butter 4 tbsp. sliced almonds 1 tbsp. grated ginger 1/2 tsp. crushed red chili flakes 3 tbsp. chopped cilantro 3 tbsp. sesame seeds 1 cup mayonnaise 1/2 tsp. sambal sauce 1 tbsp. fresh lemon juice 1/3 cup Major Greys mango chutney

instructions
To create the mango chutney sauce, combine mayonnaise, sambal sauce, fresh lemon juice, and mango chutney in mixing bowl and stir to blend. Refrigerate. Preheat the oven to 425F. Beat eggs in shallow bowl. Dip chicken breasts in egg before dredging in crushed cornflakes. Place margarine in skillet over medium heat. Add almonds, ginger, red chili flakes, cilantro, and sesame seeds. Cook until ingredients began to sizzle. Reduce heat to low and place chicken breasts in pan on top of the almond mixture. Cook 2 minutes. Slip spatula under breasts and almond mixture. Remove breasts from pan, turning them over so crunchy mixture is on top. Place breasts in a baking dish and finish cooking in 425 degree oven for 25 minutes or until done. Place chicken breasts on cold sauce.

Appetizers and entres

Page 12

easy-bake ribs
Zach Meyer

This recipe is good for parties or days when you cant get the grill up and running. The only real rule here is that your time for cooking will change as the weight of meat you are preparing increases. I like to do two sets so that you can serve both regular and spicy ribs.

ingreDients
2 racks of pork ribs (any variety will do) 2 bottles of your favorite barbecue sauce 1 bottle of lager beer (optional) Salt and pepper 2 disposable trays for cooking the meat Heavy duty aluminum foil

instructions
Preheat the oven to 250F. Lay each rack of ribs in its own pan and give each side a dusting of freshly cracked pepper and salt. Lightly rub or press each application of seasoning so that it sticks to the meat. Pour in the bottles of BBQ sauce and coat each side of the ribs thoroughly. Turn the ribs fat-side-up and make sure they are swimming in sauce. Optionally add the beer in at this step. (It adds more flavors and steam the the cooking process but isnt a necessary component.) Cover the top of the cooking trays with the heavy foil. Dont let the ribs touch the foil. Place trays in the center of the oven. Bake for 1.5-2 hours. Remove the trays from the oven and discard the foil lids. Increase oven temperature to 325F. Put ribs back in the oven and bake 20-30 minutes. Flip the ribs over and bake for another 20-30 minutes. Serve.

Appetizers and entres

Page 13

Appetizers and entres

Page 14

guacamole
Aaron Stanush

ingreDients
4 avocados, pitted and peeled 2 limes, juiced 1/2 tsp. ground cumin 2 ripe plum tomatoes, seeded and diced 1/4 cup red onion, diced 2 tsp. garlic, minced 2 jalapenos, seeded and chopped 1/2 cup fresh cilantro, chopped

instructions
Put everything in a bowl and mix until you get a guacamole-type consistency. Serve with tortilla chips. Prepare to be everyones best friend. The lime juice is what really makes this recipe stand out, so make sure not to skimp!

Appetizers and entres

Page 15

Appetizers and entres

Page 16

omelette
Chris Ruppel

ingreDients
3 eggs 3 tbsp. milk 2 tbsp. butter/oil 1 cup baby spinach 1 cup mushrooms, sliced 2 sun dried tomatoes, sliced 1/4 tsp. minced garlic 1 oz. goat cheese Salt and pepper

instructions
Beat eggs and milk in a bowl. Add salt and pepper to taste. Heat up a pan, coat with 1 tbsp. butter or oil. Add mushrooms and garlic, stirring occasionally to saut. Add spinach in later to preserve some crispness, or sooner to cook it completely. Add sun-dried tomatoes with spinach. Add a pinch of pepper as you stir. Remove saut from pan and set aside. Reduce heat. Coat pan again using 1 tbsp. butter or oil. Add eggs and sift slowly, allowing it to set halfway. Add saut on top of the eggs, trying to keep it in one half of the pan. Crumble goat cheese and add on top of saut. Fold eggs over and allow them to set. No need to flip. If you want to change it up, substitute red peppers or pitted Kalamata olives for sun-dried tomatoes.

Appetizers and entres

Page 17

asian-inspireD breakfast nooDles

Dave Hall

ingreDients
3.5 oz. of somen noodles (can substitute vermicelli, ramen, udon, or hokkien) 34 oz. water 2 tsp. of Japanese dashi 2 tbsp. wakame flakes Dried, crushed chilies to taste

instructions
Place dashi and wakame flakes in large soup bowl. Place chili flakes into a pot of water and bring to boil. Add noodles to water. Start checking email or RSS feeds. When noodles are tender pour water and noodles into bowl and serve.

bonus points
Soak 2 shiitake mushrooms overnight. Slice and add to water once boiling. Add 5 thin slices of smoked organic tofu to water. Add 3-5 frozen wontons or mini dim sims to water. If thawed, add when water is boiling. Add chopped freshly greens to water once boiling.

Appetizers and entres

Page 18

How to smoke a turkey

hoW to smoke a turkey

Robert Ristroph

selecting a smoker
I recommend a bullet-style electric smoker. Its essentially a metal can with a heating element, racks to hold the meat, and a bowl near the bottom for water. Expensive smokers have a knob to adjust the power; cheaper ones have no adjustment, and temperature is controlled using vents. Smoke is produced by placing a metal box filled with hardwood chips on the heating element. Any hardwood deciduous trees, which lose their leaves in the fall, or live oak will work. Non-hardwood, such as pine or cedar, generally leave an undesirable taste. The heating elements on these types of smokers often burn out, but they can be replaced for free by searching Craigslist or driving around your neighborhood on large-item garbage days, which I frequently do. (If you want to take the easy way out, you can just buy a replacement.) If you dont feel like finding (or buying) a new heating element, you can convert your smoker to charcoal by removing the element and lining the bottom with rocks. If youre using a charcoal smoker, you may need to open the vents or prop open the top to let air circulate. If you have whole sticks of wood, lay them close to but not on the charcoal so that they will smoke and smolder instead of burning quickly.

selecting anD preparing the turkey

Get a turkey that is small enough to fit into your smoker. Take the bird out of the plastic wrapper. If its frozen, thaw it enough so that you can remove the clip holding the legs together and pull out the neck and bags of guts. (Remember: There are two bags of innards, one stuck in each end of the bird.) The neck may be smoked with the bird, but the liver, gizzard, etc. are generally better pan-cooked. Wash the bird in cold water, running it through the cavity.

How to smoke a turkey

Page 20

Completely cover the bird with a rub until you can barely see the skin. Basic rubs are simply black pepper and seasoned salt. If youre the practical sort, just grab anything from your spice cabinet, focusing on the stuff that no one ever uses. Its impossible to over-spice the bird. Most people wont eat the skin, and the long smoking process mellows out the spices.

Dont bother stuffing the turkey it makes the bird take longer to cook. Stuffing is just a way to trick you into eating not-meat.

smoking the turkey (anD other stuff, too)

Fill the pan of water. The water is key: It keeps the air moist and regulates the temperature. Place the metal box of hardwood chips on the heating element and turn it on. Place the turkey on the rack. Smoke for 8-16 hours usually overnight and keep the temperature between 140-180F. If youre using charcoal, you may have to add a handful of briquettes every two hours or so. Add more stuff! There is no reason to waste all that heat and smoke if you have room in your smoker. You can add brisket, pork shoulder, or any other large cut of meat. Rub those with spices, too. Add not-meat if desired. After about 6-14 hours, or about 2 hours before you eat, add portobello mushrooms, sliced eggplant, squash, zucchini any kind of wet vegetable that wont burn up. Make the slices about as wide as your thumb. Theyre done when they feel slightly soft. Vegetables smoked in this way are really good on their own account not just as a token garnish to the main meal. When its done, eat it. Then bring the leftovers to the office its too much food to eat yourself.

How to smoke a turkey

Page 21

Breads desserts
Appetizers and entres Page 22

and

sWeet anD spicy coconut curry breaD

Shannon Lucas

Madras, African, and Jamaican curry powders will work best with this recipe. Choose a curry powder with the level of heat you prefer.

ingreDients
3/4 cup water 3 cups white bread flour 1 tbsp. dry milk 1 tbsp. brown sugar 1 tsp. salt 1 tbsp. butter 1/3 cup raisins 1/3 cup coconut flakes 2 tsp. curry powder 1 1/2 tsp. yeast (fast rise) or 2 tsp. yeast (active dry)

instructions
Add ingredients to bread machine in order listed. Bake using white bread setting. Use regular, rapid, or delayed bake cycle according to the type of yeast used. What you thought youd be kneading this by hand? Do I look like a pastry chef to you? Get real. Ive got websites to build.

Breads and desserts

Page 23

Appetizers and entres

Page 24

gluten-free apple crisp

Diana Dupuis

ingreDients
8 apples (preferably Honeycrisp) 2 tsp. lemon juice 3 tsp. cinnamon 1/2 cup plus 2 tbsp. gluten-free flour blend 1 cup gluten-free rolled oats (must say gluten-free on the package) 1/2 tsp. salt 1/2 cup brown sugar 1/2 cup canola oil

instructions
Preheat oven to 375F. Cover the bottom of a 9 x 13 baking dish with water (just enough to cover). Cut apples into bite-size pieces. Mix apples with lemon juice, 1 tsp. cinnamon, and 2 tbsp. gluten-free flour. Add to dish. Mix remaining ingredients and spread on top of the apples. Bake for 23-30 minutes (until apples are soft).

Breads and desserts

Page 25

pumpkin breaD puDDing

Aaron Stanush

ingreDients
1 cup heavy cream 3/4 cup canned pumpkin 1/2 cup whole milk 1/2 cup sugar 2 large eggs 1/4 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground ginger 1/8 tsp. ground allspice Pinch of ground cloves 3/4 stick unsalted butter, melted 5 cups day-old baguette, cut into 1-inch cubes

Tip: You can make your baguette stale by cubing it and baking at 350F for 30 minutes.

instructions
Preheat oven to 350F. Whisk cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a large bowl. Toss the bread cubes with butter in a separate bowl. Combine the bread cubes and pumpkin mixture. Pour everything into an ungreased, 8-inch square baking dish Bake on the center rack until set (approximately 25-30 minutes).

Breads and desserts

Page 26

Austin food trailer guide

austin fooD trailer guiDe

Aaron Forsander

oDD Duck
A daily menu prepared by a professional chef? Who cuts his own meats? And grills them on a wood stove? Supporting local farms has never been so delicious. If youre hesitant about giving trailer food a chance, Odd Duck will change your mind. Get there early, though: Their fresh meats and veggies sell out early most nights.

oddduckfarmtotrailer.com

graj mahal

grajmahalaustin.com

Standing in the middle of Rainey Street, you would never know youre mere blocks from downtown Austin. The houses in this tree-lined neighborhood have slowly turned into bars, and a small, wooden shack has become one the best Indian eateries in town. In addition to standard Indian fare, the GRaj get it? offers several vegan and vegetarian options. And like most trailers in Austin, its BYOB, so bring a love interest and a bottle of wine. Or some bros and a six-pack. Or your parents and several boxes of Franzia. (Thats what my parents are into, anyways.)

franklin bbQ

franklinbarbecue.com

Barbecue was meant to be sloppy, so why not eat it behind an old, turquoise trailer while smothering it in sauce from a repurposed bottle of Cholula? I highly recommend the impossibly tasty brisket, which you are morally obligated to drench in their signature espresso sauce.

Austin food trailer guide

Page 28

chilantro

chilantrobbq.com

Four words: Korean, Mexican, fusion, barbecue. Its great food with Seoul (or so says their website). Served out of two roaming trailers, this delicious mobile eatery can often be hard to track down. More often than not, Ive found myself partaking in their delicious burritos and kimchi fries entirely by accident after stumbling across one of their trailers downtown. Next time youre in Austin, round our your late night with a delicious bulgogi burger. Or burrito. Actually just order everything.

gourDoughs
Wheelbarrow: so much depends upon a bacon-wrapped donut glazed with maple syrup beside the white chickens.

gourdoughs.com

I think William Carlos Williams said it best in his masterwork The Red

Mr. Williams was indeed ahead of his time: The bacon-wrapped, mapleglazed donut wouldnt be invented for another 85 years and in an Airstream trailer, no less. Gourdoughs calls it the Flying Pig, and its just one of their many artery-restricting delights. Grab one after visiting the Odd Duck next door.

Austin food trailer guide

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creDits
The Web Chef Cookbook is Creative Commons AttributionShareAlike licensed, so feel free to share and remix its contents. For more information, visit creativecommons.org/ licenses/by-sa/3.0. Design and layout by Zach Meyer, Todd Ross Nienkerk, and Aaron Stanush. All content, except where noted otherwise, is copyright 2011 Four Kitchens, LLC. Four Kitchens, the Four Kitchens wordmark, the knife-and-curlybracket logo, and all combinations of the Four Kitchens wordmark and logo are trademarks of Four Kitchens, LLC. We make big websites is a service mark of Four Kitchens, LLC.

photo creDits
All photos, except those listed below, by Todd Ross Nienkerk (Creative Commons Attribution-ShareAlike licensed). Icicle scotch photo (page 2) by Aaron Stanush: flickr.com/photos/ fourkitchens/5405853107 (Creative Commons Attribution-ShareAlike licensed). Titos vodka guava infusion photo (page 10) by Mike McCune: flickr. com/photos/mccun934/5143880876 (Creative Commons Attribution licensed). Eggplant photo (page 11) by Daniel Kulinski: flickr.com/photos/ didmyself/4932377377 (Creative Commons Attribution-NonCommercial licensed). Smoked turkey photo (page 19) by Luis Ramirez: flickr.com/photos/ bbqjunkie/2057246173 (Creative Commons Attribution-NonCommercial licensed). French bread photo (page 22) by Benedictv: flickr.com/photos/ benediktv/3777221861 (Creative Commons Attribution licensed). Austin skyline photo (page 27) by The Guvnah: flickr.com/photos/ guvnah/4900372260 (Creative Commons Attribution-NonCommercialShareAlike licensed). Food trailer photos (pages 28-29) by Aaron Forsander (Creative Commons Attribution-ShareAlike licensed).

@fourkitchens fourkitchens.com/cookbook