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 philosophyWe 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.

Drinks

Texas orange margarita 3

Malaysian screwdriver 5

Chocolatini 2-die-4 7

Agave sazerac 7

hoW to infuse VoDka 8

appetizers anD entrèes

Hot and crunchy chicken 12

Easy-bake ribs 13

Guacamole 15

Omelette 17

Asian-inspired breakfast noodles 18

hoW to smoke a turkey 19

breaDs anD Desserts

Sweet and spicy coconut curry bread 23

Gluten-free apple crisp 25

Pumpkin bread pudding 26

austin fooD trailer guiDe 27

Table of conTenTs

Page 2Drinks Page 3Drinks

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

Drinks

texas orange margarita

ingreDients• 1 12-oz. can frozen limeade

• 18 oz. water

• 6 oz. orange juice

• 8 oz. tequila

• 2 oz. Paula’s Texas Orange liqueur

• 2 oz. Grand Marnier

instructions• Mix the ingredients together in a pitcher.

• Serve over ice.

Elliott Foster

Page 4Drinks Page 5Drinks

malaysian screWDriVer

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.

What’s 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).

Todd Ross Nienkerk

Page 6Drinks Page 7Drinks

chocolatini 2-Die-4

agaVe sazerac

ingreDients• 2 oz. Godiva chocolate liqueur

• 2 oz. Bailey’s 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.

ingreDients• 2 oz. rye whiskey

• 1 tsp. agave nectar

• 5 dashes Peychaud’s 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.

Diana Dupuis

Shannon Hinshaw

Page 9 How to infuse vodkaPage 8Drinks

How to infuse vodka

Fresh batch of tomato vodka

All vodka infusions involve three main steps:

1. preparing the ingreDientsMost ingredients need to be sliced or cracked open to release their full

flavor. When dealing with fruits and other wet ingredients, it’s 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. steepingUse 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. strainingPour 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 it’s poured. When straining fruit infusions, it’s 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.

VoDka infusionsTodd Ross Nienkerk

Page 11 Appetizers and entrèesPage 10How to infuse vodka

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 don’t 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), hand-

crack 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 Tito’s

Handmade Vodka, which

is produced in Austin at

Texas’ first and oldest legal

distillery.

Appetizers and

entrèes

Page 12Appetizers and entrèes Page 13 Appetizers and entrèes

hot anD crunchy chicken With mango chutney sauce

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 Grey’s 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 425°F.

• 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.

Jenny Crandell

easy-bake ribs

This recipe is good for parties or days when you can’t 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 250°F.

• 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 isn’t a necessary component.)

• Cover the top of the cooking trays with the heavy foil. Don’t 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 325°F. Put ribs back in the oven and bake 20-30

minutes.

• Flip the ribs over and bake for another 20-30 minutes. Serve.

Zach Meyer

Page 14Appetizers and entrèes Page 15 Appetizers and entrèes

guacamole

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 everyone’s best friend.

• The lime juice is what really makes this recipe stand out, so make sure

not to skimp!

Aaron Stanush

Page 16Appetizers and entrèes Page 17 Appetizers and entrèes

omelette

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 sauté.

• 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 sauté 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 sauté on top of the eggs, trying to keep

it in one half of the pan. Crumble goat cheese and add on top of sauté.

• 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.

Chris Ruppel

Page 18Appetizers and entrèes

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.

Dave Hall

asian-inspireD breakfast nooDles

How to smokea turkey

Page 20How to smoke a turkey Page 21How to smoke a turkey

selecting a smoker• I recommend a bullet-style electric smoker. It’s 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 don’t 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 you’re 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 it’s 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.

Robert Ristroph

hoW to smoke a turkey

• Completely cover the bird with a rub until you can barely see the skin.

Basic rubs are simply black pepper and seasoned salt. If you’re the

practical sort, just grab anything from your spice cabinet, focusing

on the stuff that no one ever uses. It’s impossible to over-spice the bird.

Most people won’t eat the skin, and the long smoking process mellows

out the spices.

• Don’t 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 140-180°F.

• If you’re 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 won’t burn up. Make the slices about

as wide as your thumb. They’re 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 it’s done, eat it. Then bring the leftovers to the office — it’s too

much food to eat yourself.

Page 23 Breads and dessertsPage 22Appetizers and entrèes

Breads and

desserts

sWeet anD spicy coconut curry breaDShannon 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 you’d be kneading this by hand? Do I look like a

pastry chef to you? Get real. I’ve got websites to build.

Page 25 Breads and dessertsPage 24Appetizers and entrèes

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 375°F.

• 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).

gluten-free apple crisp

Page 26Breads and desserts

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 350°F for

30 minutes.

instructions• Preheat oven to 350°F.

• 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).

Aaron Stanush

pumpkin breaD puDDing

Austinfood trailer guide

Page 28Austin food trailer guide Page 29 Austin food trailer guide

oDD DuckA 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 you’re

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.

g’raj mahalStanding in the middle of Rainey Street, you would never know you’re 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 G’Raj — get it? — offers several

vegan and vegetarian options. And

like most trailers in Austin, it’s 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. (That’s what my parents are

into, anyways.)

franklin bbQBarbecue 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.

Aaron Forsander

austin fooD trailer guiDe

oddduckfarmtotrailer.com

grajmahalaustin.com

franklinbarbecue.com

chi’lantroFour words: Korean, Mexican, fusion, barbecue. It’s 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, I’ve

found myself partaking in their delicious burritos and kimchi fries entirely

by accident after stumbling across one of their trailers downtown. Next

time you’re in Austin, round our your late night with a delicious bulgogi

burger. Or burrito. Actually — just order everything.

gourDough’sI think William Carlos Williams said it best in his masterwork “The Red

Wheelbarrow”:

so much depends

upon

a bacon-wrapped

donut

glazed with maple

syrup

beside the white

chickens.

Mr. Williams was indeed ahead of his time: The bacon-wrapped, maple-

glazed donut wouldn’t be invented for another 85 years — and in an

Airstream trailer, no less. Gourdough’s calls it the “Flying Pig,” and it’s just

one of their many artery-restricting delights. Grab one after visiting the

Odd Duck next door.

chilantrobbq.com

gourdoughs.com

creDits

The Web Chef Cookbook is Creative Commons Attribution-

ShareAlike 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-curly-

bracket 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).

• Tito’s 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-NonCommercial-

ShareAlike licensed).

• Food trailer photos (pages 28-29) by Aaron Forsander (Creative

Commons Attribution-ShareAlike licensed).

@fourkitchens

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