Meet a Matador: Miramonte Foods Teacher

Please tell us a little about yourself and your history with Miramonte High School. 
KC: I graduated from Miramonte in 2002. I grew up in Moraga and chose to go to Miramonte to take Latin and Public Speaking. My sisters, Joanna (Cryan) Aiken and Laura (Cryan) Zellmer, had both gone to Campolindo High School. Joanna graduated in Campo’s Class of 1989 and Laura in their Class of 1992. It was a big deal that I came to Miramonte. I'm not sure they ever totally got over it! 

What did you do after high school? 
KC: I received a Rotary scholarship and studied in the Czech Republic before going to UC Davis to complete my Bachelor of Arts degree in art history. I then moved to New York, where I worked in licensing for three years. After that, I moved home to get my teaching credential in social studies and worked as a cook/caterer. I started teaching at Miramonte in 2017 and have taught world history, psychology, and foods classes. Right now, I am exclusively teaching Foods 1 and Baking.

Did you participate in any Miramonte sports, school clubs and/or school activities? 
KC: I participated in dance here at Miramonte High School. It used to be a physical education elective and was amazing! It opened my eyes to so many different forms of dance that I had not tried before. I was also a co-captain of the first women's lacrosse team here at Miramonte after having played for a club team. I am still friends with many of my teammates.

Did you have any favorite Miramonte courses and/or electives? 
KC: I loved my English and history classes here – even APUSH (AP U.S. History), which I re-took at Diablo Valley College to get a better grade. Mr. Hunter, my APUSH teacher, was a notoriously tough grader, but I loved his lectures!

How did your time at Miramonte help prepare you for success later in life? 
KC: I learned to love academic rigor here and to enjoy being in the company of people who were smarter than me and from whom I could learn!

What is your greatest professional/personal accomplishment? 
KC: Finding a job that allows for creative freedom with good benefits and work/life balance! Also, representing The Andy Warhol Foundation and Rachel Zoe as brands, when I worked for the Beanstalk brand licensing group in New York City.

Were there any Miramonte teachers or other staff members who had a positive impact on you during high school? 
KC: So many! Paul Yriberri (Bio and Physio), Campbell Hunter (APUSH), and my English teachers Ms. Palmer, Ms. Sparling and Mr. Collins, who taught me the value of giving back and living as a member of the greater Bay Area, not just Lamorinda.

Do you still keep in touch with old friends, classmates, teachers and/or staff from Miramonte? 
KC: Yes! Many of my closest friends went to Miramonte and we have kept in touch. 

Any favorite school traditions or MHS Halloween traditions?
KC: I still love the rallies and how loud everyone cheers for Latin and Public Speaking! As for Halloween traditions, I love the new(ish) tradition of the staff coordinating our costumes. It is such a fun excuse to be silly and feel like a team. 

Any favorite recipes from your Foods Class at Miramonte?
KC: Elizabeth Faulkner's Chocolate Chip cookies are an all-time favorite, as well as garlic pasta – so simple and satisfying!

PHOTO CREDIT:

Photos by: Kirsten Getchell 

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GARLIC PASTA

Aglio e Olio (Garlic and Oil)

Prep time: 40 minutes

Serves: 4-6 people

Origin: Italy- Naples

Ingredients:

1 lb spaghetti

½  cup olive oil

12 garlic cloves, peeled and minced

½  teaspoon red pepper flakes

1 cup pasta water

¼ cup parsley, roughly chopped 

2 Tablespoons Kosher salt plus more to taste

Black pepper to taste

Directions:

1. Fill a large stock pot halfway full with cold water and bring to a boil. Add 1T. Salt. The water should taste very salty!

2. Cook the pasta according to the directions on the box (usually ~8-10 min.). Do not cover the pot and remember to stir occasionally throughout the cooking time. You want it to be al dente, so watch the time carefully. Before draining the pasta, save about 2 cups of the pasta water.

3. In a large frying pan or saute pan, heat the oil over medium heat. Do not let it smoke! Add the minced garlic and cook, stirring constantly for 1-2 minutes or until fragrant. If the garlic starts to brown, remove from the heat and continue to stir until it has cooled. Add the chili flakes and continue to cook for 30 seconds. 

4. Add the cooked and drained pasta to the sauce along with one cup of the pasta water. Return to the heat and stir until the sauce coats the pasta, about 2 minutes. Add salt and pepper as desired, ¼ teaspoon at a time.

5. Serve with the parsley on top. Twirl your forks and enjoy!
   

ELIZABETH FAULKNER’S CHOCOLATE CHIP COOKIES

Chocolate Chip Cookies Straight Up or With Nuts

After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about six months before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood. - Elizabeth Faulkner

Level of difficulty: Easy

Total time: 1 hour

Prep time: 15 minutes

Inactive: 30 minutes

Cooking time: 15 minutes per baking sheet

Yield: About 3 dozen cookies

Ingredients:

8 tablespoons (4 ounces) butter, softened but still cool

¾ cup (6 ¼ ounces) firmly packed dark brown sugar

½ cup plus 1 tablespoon (4 ounces) granulated sugar

1 large egg (1 ½ ounces by weight)

1 teaspoon pure vanilla extract

1 teaspoon kosher salt

1 ¼ cups plus 3 tablespoons (7 ounces) all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 ½ cups)

¾ cup (3 ounces) chopped walnuts, optional 

Directions:

1. In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a hand mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt, and stir just until combined.

2. Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts, if using, and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes. 

3. Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. 

4. Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days – if they last that long.