Harker Aquila

Basic crusty bread loaf recipe

May 22, 2015

Wet Mix 2 1⁄2 cups warm water 1 tbsp white sugar 1 packet of dry active yeast Dry Mix 5 cups flour (and extra for kneading) 1 tbsp salt or sugar* 1 packet of dry active yeast *Important:...

In a Nutshell: And I knead you, baby

In a Nutshell: And I knead you, baby

by Fred Chang and Priscilla Pan May 22, 2015

Food is the manifestation of love. And there is no more fundamental food than bread. So, by the transitive property of culinary mathematics, there is no more fundamental representation of love...

In a Nutshell: Earl Grey Macarons

by Priscilla Pan and Jessica Chang March 16, 2015

Ingredients 3 egg whites ¼ cup white sugar 1¾ cups powdered sugar 1 cup almond flour ¼ tsp vanilla extract ¼ tsp cream of tartar (optional but recommended; helps stabilize egg whites...

In A Nutshell made a pumpkin spice

In a Nutshell: Pumpkin spice “devonshire” cream

by Fred Chang and Priscilla Pan November 10, 2014

In a Nutshell takes on the National Scholastic Press Association (NSPA). In the spirit of fall, we threw in a little twist on the classic (easy) devonshire cream. This cream is perfect to top scones, brownies,...

In a Nutshell: Quinoa salad

by Fred Chang and Priscilla Pan October 10, 2014

‘Keen-wa,’ the latest “superfood,” and kale, a not-so-latest “superfood.” Brought to you in a super marriage. The pastor? Balsamic vinaigrette. Recipe: Notes Difficulty: Super super...

In a Nutshell: Caramel Apple Skewers

by Fred Chang and Priscilla Pan October 10, 2014

You know when that surface area to volume ratio just doesn’t cut it? Basically - normal caramel apple skewers just aren’t satisfactory treats. Sure, there’s that wonderful sweet exterior, but bite...

In a Nutshell: Summer Vietnamese Spring Rolls

by Fred Chang and Priscilla Pan October 10, 2014

Fresh, cold, crispy with a creamy light tangy sauce. We present to thee, our take Vietnamese-style spring rolls. These can be a light meal or a very delicious snack. Recipe: Notes Difficulty:...

In a Nutshell: Mint Chocolate Souffle

by Fred Chang and Priscilla Pan May 18, 2014

We realize prom already happened, but this is the last installment of our prom series (and honestly, all of these dishes are great at any time). We took the classic chocolate souffle and infused it with...

In a Nutshell: Grilled Steak and Garlic Compound Butter

by Priscilla Pan and Jessica Chang May 6, 2014

Arguably, the sizzle of something hitting a hot pan is the best sound in the world. And arguably, the slowly melting butter glistening over perfectly light brown grill marks is the most satisfying sight...

In a Nutshell: Stuffed Mushrooms (Prom Menu Part 2)

by Priscilla Pan and Jessica Chang April 28, 2014

Stuffed mushrooms. Literally mushrooms stuffed with more mushrooms. We literally ripped out its guts, minced them up, and stuffed them back in with some creamy goodness via piping bag. (By the way, mushrooms...

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In a Nutshell