1. Who are the Web chefs?Four Kitchens is a full-service Drupal consulting firm and communityleader that builds some of the worlds largest websites. Design, usability,development, systems architecture, and project management are all Table of conTenTshandled in-house by our elite team of web chefs. As leading authorities onDrupal scalability, performance, and theming, the web chefs have presentedat numerous DrupalCons and DrupalCamps around the world. Each fall, Drinkswe co-organize DrupalCamp Austin, which draws more than 300 attendees Texas orange margarita 3from across the United States, Canada, and Europe. Malaysian screwdriver 5 Chocolatini 2-die-4 7Our clients include The Economist, Yale University, Stanford University,Al Jazeera, Royal Mail, Capgemini, Expeditionary Learning, Revolution Agave sazerac 7Analytics, SXSW, Time Out New York, Major League Soccer, Lifetime TV,FastCompany.com, Causecast, the Wikimedia Foundation, and the Internet hoW to infuse VoDka 8Archive.our free-culture philosophy appetizers anD entrèesWe firmly believe in the power of open source, collaboration, and Hot and crunchy chicken 12communities. All of our work is licensed under a GPL, AGPL, or Creative Easy-bake ribs 13Commons license. Our clients share this belief, and its resulted in reams Guacamole 15of code, knowledge, and documentation contributed back to open-sourceprojects — not to mention millions of dollars saved in closed-source Omelette 17licensing fees, service contracts, and reinventing the wheel. Asian-inspired breakfast noodles 18so... Why "kitchens"?Building a website is like preparing a feast: It requires a team of people hoW to smoke a turkey 19with specialized and complementary skills workingin parallel to create something that lots of people breaDs anD Dessertswill enjoy. Its part art, part science, and all Sweet and spicy coconut curry bread 23about preparation. Gluten-free apple crisp 25Also, we like to cook. Please enjoy! Pumpkin bread pudding 26 austin fooD trailer guiDe 27Right: Druplicon-style sugar skull for Diade los Muertos.
2. texas orange margarita Elliott Foster 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. Drinks Robert Ristroph enjoys a single-malt scotch with an icicle during a company retreat in Steamboat Springs, ColoradoDrinks Page 2 Drinks Page 3
3. 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. 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).Drinks Page 4 Drinks Page 5
4. chocolatini 2-Die-4 Diana Dupuis 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. agaVe sazerac Shannon Hinshaw 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.Drinks Page 6 Drinks Page 7
5. 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, 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. 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 How to Pour the mixture through a strainer lined with cheesecloth. The cheesecloth should be folder over three times to trap infuse smaller particles. Using a spice bag is sometimes preferred, as it produces a finer strain and can be conveniently inserted over the nozzle of vodka 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. Fresh batch of tomato vodkaDrinks Page 8 How to infuse vodka Page 9
6. 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. Appetizers• 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 and entrèes• 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.How to infuse vodka Page 10 Appetizers and entrèes Page 11
7. hot anD crunchy chicken Withmango chutney sauce easy-bake ribsJenny Crandell Zach MeyeringreDients This recipe is good for parties or days when you can’t get the grill up and• 4 boneless, skinless chicken breasts running.• 2 eggs, lightly beaten• 3 cups crushed cornflakes The only real rule here is that your time for cooking will change as the• 2 tbsp. margarine or butter weight of meat you are preparing increases. I like to do two sets so that you• 4 tbsp. sliced almonds can serve both regular and spicy ribs.• 1 tbsp. grated ginger• 1/2 tsp. crushed red chili flakes ingreDients• 3 tbsp. chopped cilantro • 2 racks of pork ribs (any variety will do)• 3 tbsp. sesame seeds • 2 bottles of your favorite barbecue sauce• 1 cup mayonnaise • 1 bottle of lager beer (optional)• 1/2 tsp. sambal sauce • Salt and pepper• 1 tbsp. fresh lemon juice • 2 disposable trays for cooking the meat• 1/3 cup Major Grey’s mango chutney • Heavy duty aluminum foilinstructions instructions• To create the mango chutney sauce, combine mayonnaise, sambal • Preheat the oven to 250°F. sauce, fresh lemon juice, and mango chutney in mixing bowl and stir • Lay each rack of ribs in its own pan and give each side a dusting of to blend. Refrigerate. freshly cracked pepper and salt. Lightly rub or press each application• Preheat the oven to 425°F. of seasoning so that it sticks to the meat. Pour in the bottles of BBQ• Beat eggs in shallow bowl. Dip chicken breasts in egg before dredging sauce and coat each side of the ribs thoroughly. in crushed cornflakes. • Turn the ribs fat-side-up and make sure they are swimming in sauce.• Place margarine in skillet over medium heat. Add almonds, ginger, red Optionally add the beer in at this step. (It adds more flavors and steam chili flakes, cilantro, and sesame seeds. Cook until ingredients began the the cooking process but isn’t a necessary component.) to sizzle. • Cover the top of the cooking trays with the heavy foil. Don’t let the• Reduce heat to low and place chicken breasts in pan on top of the ribs touch the foil. almond mixture. Cook 2 minutes. • Place trays in the center of the oven. Bake for 1.5-2 hours.• Slip spatula under breasts and almond mixture. Remove breasts from • Remove the trays from the oven and discard the foil lids. Increase pan, turning them over so crunchy mixture is on top. oven temperature to 325°F. Put ribs back in the oven and bake 20-30• Place breasts in a baking dish and finish cooking in 425 degree oven minutes. for 25 minutes or until done. • Flip the ribs over and bake for another 20-30 minutes. Serve.• Place chicken breasts on cold sauce.Appetizers and entrèes Page 12 Appetizers and entrèes Page 13
8. 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 everyone’s best friend. • The lime juice is what really makes this recipe stand out, so make sure not to skimp!Appetizers and entrèes Page 14 Appetizers and entrèes Page 15
9. 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 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.Appetizers and entrèes Page 16 Appetizers and entrèes Page 17
10. asian-inspireD breakfast nooDlesDave HallingreDients• 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 tasteinstructions• 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. How to• Add chopped freshly greens to water once boiling. smoke a turkeyAppetizers and entrèes Page 18
11. hoW to smoke a turkeyRobert Ristrophselecting a smoker • Completely cover the bird with a rub until you can barely see the skin.• I recommend a bullet-style electric smoker. It’s essentially a metal can Basic rubs are simply black pepper and seasoned salt. If you’re the with a heating element, racks to hold the meat, and a bowl near the practical sort, just grab anything from your spice cabinet, focusing bottom for water. Expensive smokers have a knob to adjust the power; on the stuff that no one ever uses. It’s impossible to over-spice the bird. cheaper ones have no adjustment, and temperature is controlled using Most people won’t eat the skin, and the long smoking process mellows vents. out the spices.• Smoke is produced by placing a metal box filled with hardwood chips • Don’t bother stuffing the turkey — it makes the bird take longer to on the heating element. Any hardwood — deciduous trees, which lose cook. Stuffing is just a way to trick you into eating not-meat. their leaves in the fall, or live oak — will work. Non-hardwood, such as pine or cedar, generally leave an undesirable taste. smoking the turkey (anD other stuff, too)• The heating elements on these types of smokers often burn out, but • Fill the pan of water. The water is key: It keeps the air moist and they can be replaced for free by searching Craigslist or driving around regulates the temperature. your neighborhood on large-item garbage days, which I frequently do. • Place the metal box of hardwood chips on the heating element and (If you want to take the easy way out, you can just buy a replacement.) turn it on.• If you don’t feel like finding (or buying) a new heating element, you • Place the turkey on the rack. Smoke for 8-16 hours — usually can convert your smoker to charcoal by removing the element and overnight — and keep the temperature between 140-180°F. lining the bottom with rocks. • If you’re using charcoal, you may have to add a handful of briquettes• If you’re using a charcoal smoker, you may need to open the vents or every two hours or so. prop open the top to let air circulate. If you have whole sticks of wood, • Add more stuff! There is no reason to waste all that heat and smoke if lay them close to but not on the charcoal so that they will smoke and you have room in your smoker. You can add brisket, pork shoulder, or smolder instead of burning quickly. 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 beforeselecting anD preparing the turkey you eat, add portobello mushrooms, sliced eggplant, squash, zucchini• Get a turkey that is small enough to fit into your smoker. — any kind of wet vegetable that won’t burn up. Make the slices about• Take the bird out of the plastic wrapper. If it’s frozen, thaw it enough as wide as your thumb. They’re done when they feel slightly soft. so that you can remove the clip holding the legs together and pull out Vegetables smoked in this way are really good on their own account — the neck and bags of guts. (Remember: There are two bags of innards, not just as a token garnish to the main meal. one stuck in each end of the bird.) The neck may be smoked with the • When it’s done, eat it. Then bring the leftovers to the office — it’s too bird, but the liver, gizzard, etc. are generally better pan-cooked. much food to eat yourself.• Wash the bird in cold water, running it through the cavity.How to smoke a turkey Page 20 How to smoke a turkey Page 21
12. 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 you’d be kneading this by hand? Do I look like a pastry chef to you? Get real. I’ve got websites to build. Breads and dessertsAppetizers and entrèes Page 22 Breads and desserts Page 23
13. 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 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).Appetizers and entrèes Page 24 Breads and desserts Page 25
14. pumpkin breaD puDDingAaron StanushingreDients• 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 cubesTip: You can make your baguette stale by cubing it and baking at 350°F for30 minutes.instructions• Preheat oven to 350°F.• Whisk cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a large bowl. Austin• 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 food trailer• Bake on the center rack until set (approximately 25-30 minutes). guideBreads and desserts Page 26
15. austin fooD trailer guiDeAaron ForsanderoDD Duck oddduckfarmtotrailer.com chi’lantro chilantrobbq.comA daily menu prepared by a Four words: Korean, Mexican, fusion, barbecue. It’s great food with Seoulprofessional chef? Who cuts his own (or so says their website). Served out of two roaming trailers, this deliciousmeats? And grills them on a wood mobile eatery can often be hard to track down. More often than not, I’vestove? Supporting local farms has found myself partaking in their delicious burritos and kimchi fries entirelynever been so delicious. If you’re by accident after stumbling across one of their trailers downtown. Nexthesitant about giving trailer food a time you’re in Austin, round our your late night with a delicious bulgogichance, Odd Duck will change your burger. Or burrito. Actually — just order everything.mind. Get there early, though: Theirfresh meats and veggies sell out early gourDough’s gourdoughs.commost nights. I think William Carlos Williams said it best in his masterwork “The Red Wheelbarrow”:g’raj mahal grajmahalaustin.comStanding in the middle of Rainey Street, you would never know you’re mere so much dependsblocks from downtown Austin. The houses in this tree-lined neighborhood uponhave slowly turned into bars, and a small, wooden shack has become onethe best Indian eateries in town. a bacon-wrapped donutIn addition to standard Indian fare,the G’Raj — get it? — offers several glazed with maplevegan and vegetarian options. And syruplike most trailers in Austin, it’s BYOB,so bring a love interest and a bottle beside the whiteof wine. Or some bros and a six-pack. chickens.Or your parents and several boxes ofFranzia. (That’s what my parents are Mr. Williams was indeed ahead of his time: The bacon-wrapped, maple-into, anyways.) 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 justfranklin bbQ franklinbarbecue.com one of their many artery-restricting delights. Grab one after visiting theBarbecue was meant to be sloppy, so why not eat it behind an old, turquoise Odd Duck next door.trailer while smothering it in sauce from a repurposed bottle of Cholula?I highly recommend the impossibly tasty brisket, which you are morallyobligated to drench in their signature espresso sauce.Austin food trailer guide Page 28 Austin food trailer guide Page 29
16. creDitsThe Web Chef Cookbook is Creative Commons Attribution-ShareAlike licensed, so feel free to share and remix itscontents. 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 logoare trademarks of Four Kitchens, LLC. “We make big websites” is a servicemark 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).