Skip navigation

A Virtual Thanksgiving Celebration

Virtual Thanksgiving celebration

“The COVID-19 Pandemic has required us to be more creative in building community at Johns Hopkins SAIS. This Thanksgiving, the SGA provided us with a wonderful opportunity to bring together staff and students across three campuses. It was such a special moment! I enjoyed every minute.”
   - Noemi Crespo Rice, Assistant Dean of Student Affairs  

To commemorate the US Thanksgiving holiday, the school’s Student Government Organization hosted a virtual celebration, which featured students, faculty and staff sharing their favorite dishes through hands-on cooking lessons. The event provided a wonderful opportunity for the school’s community to get to know more about one another while also leaving them with a delicious treat and happy memory.
Explore the cuisines of the many cultures represented by the school’s community below.

Filipino Adobo with Trixia Apiado 

INGREDIENTS: Bone-in chicken (protein alternatives: pork belly, tofu); white vinegar; soy sauce; potatoes; onion; garlic; bay leaf; whole peppercorns; dutch oven or saute pan

DESCRIPTION: Adobo is a classic and easy Filipino dish. The vinegar and soy sauce preserve the meat, so Adobo is even more delicious as leftovers. Marinating the protein in soy sauce is optional.

1) First, saute the onion, garlic, peppercorns, and bayleaf with your preferred oil.
2) Second, add the protein until the outside is brown. Add potatoes, quartered with skin on.
3) Third, add equal parts vinegar and soy sauce. Bring to a boil and simmer on medium-low for at least 45min until the protein is thoroughly cooked. Reducing the sauce is optional. Best served with white rice.

Baked Fried Green Tomatoes with Noemi Crespo Rice

“Fried Green Tomatoes is one of my favorite southern dishes! It was my number one craving when pregnant with my two little ones. They are easy to make – and absolutely, DELICIOUS!”
INGREDIENTS: Unripe green tomatoes ( you can also use green tomatillos if you are unable to locate green tomatoes); Panko breadcrumbs – or gluten free panko; Buttermilk All-purpose flour – or your favorite gluten free flour; Cajun seasoning – AKA creole seasoning; Salt; Ground cumin; Cooking oil – vegetable oil or olive oil; Caesar or Ranch dressing – for dipping

1. Preheat the oven to 400 degrees F, and set out a large rimmed baking sheet. Drizzle the oil on the baking sheet and spread it around with a spoon or brush. Prep the tomatoes by slicing them into ¼ inch rounds.
2. Set out 3 bowls: Pour the flour in one bowl, and the panko in the second bowl. In the third bowl combine the buttermilk, Cajun seasoning, salt, and cumin, and mix well.
3. One at a time, dip the slices of tomato in the flour. Shake off the excess flour and dip the tomato slice in the buttermilk. Then, shake off the excess buttermilk over the bowl. Lastly, dip the slice in Panko breadcrumbs.
Gently press the tomato into the breadcrumbs to get a nice, thick coating.
4. Lay each coated tomato slice on the baking sheet, then flip it so it is coated in oil on both sides. Repeat with the remaining green tomato slices.
5. Bake for 12 minutes. Use a small spatula to flip the tomato slices over. Then bake again for 12 minutes, until perfectly golden brown.

NOTES: Vegetarian, Kosher, Halal; can be adapted for Gluten-free (gluten-free panko/flour)

San Bei Ji (Taiwanese Three Cups Chicken) with Ester Fang

“For my group, I taught them how to make San Bei Ji (Taiwanese 3 Cups Chicken). I am Taiwanese American and this is one of my favorite go-to, easy dishes. Back home, my dad does not eat chicken. Whenever my mom and I went out to Chinese restaurants (that had a Taiwanese chef) we would get this dish because it is so juicy and packed with flavor. Every time I eat it, it reminds me of me and mom’s sneaky, finger-licking feasts.”
INGREDIENTS: 1/4 cup sesame oil; 1.5 inch small piece of ginger; 10-12 cloves of garlic; 2 pounds skin-on chicken wings, thighs, or drumsticks; 1/4 rice wine/cooking wine; 1/4 cup soy sauce; 1 tablespoon sugar; 1 large bunchThai basil (Italian basil can substitute); rice (for serving).

DESCRIPTION: This dish will make 4 servings. Three Cups chicken gets its name from the three ingredients that give it its flavorful sauce: sesame oil, rice wine, and soy sauce. 

1) Heat sesame oil in a large wok/saucepan/clay pot over medium-high heat
2) Add peeled and smashed ginger and garlic to stir-fry for 1 minute
3) add chicken and cook until brown on all sides, ~10 minutes
4) Add rice wine, soy sauce , sugar and stir to combine
5) reduce heat to low and cook for ~20 min, until liquid has reduced and coats the chicken like a glaze
6) Stir in the hand-torn basil and remove the pot from the heat
7) Serve with steamed white rice (I can also lead a short tutorial on how to make rice. Takes 5 min to prepare, 30-40 min to cook alongside the recipe)

Shrimp Wonton with Tracey Fung 

"I taught my group how to make Hong Kong-style wonton. My parents are from Hong Kong so wontons are associated with a lot of nostalgia for my family. It is a very low-key dish and one of my top comfort foods when I am away from home."
INGREDIENTS: Shrimp, scallion, wonton/dumpling wrap, egg white, salt, sugar, sesame oil, white pepper, ginger, soy sauce, fish sauce (optional)

1) Clean/mince shrimp
2) dice scallions, ginger
3) mix with salt, sugar, sesame oil, fish sauce, white pepper, egg white
4) wrap
5) boil

Enmoladas with Natalie Grover

“Enmoladas is a classic Mexican dish that can be made with a wide variety of moles. In Mexico, mole is served at special occasions as well as in quick roadside snacks. The complexity of sweet, spicy, bitter, and sour flavors make moles as diverse as Mexico itself. Enmoladas are a comfort food typically served at brunch but can be enjoyed anytime of the day.”
INGREDIENTS: Chiles (mulato, ancho, pasilla), tomatoes, onion, garlic, vegetable oil, baker's chocolate, corn tortillas, filling of choice (chicken, cheese, mushrooms, etc), cotija cheese (or other plain white cheese)

NOTES: Gluten Free; can be adapted for Kosher, Halal, Vegan, Vegetarian, Dairy-free, (remove chicken and/or cheese)

Homemade Apple Pie with Michael Hall

"American as apple pie;” the saying encapsulates the soft-power potential of this fine U.S. delicacy. Given many of us are preparing for an international career, I cannot imagine any stronger arrow in the culinary quiver than to be able to make friends, foreigners, even in-laws, a mouth-watering apple pie.”
INGREDIENTS: Apples, Cinnamon, Clove, Nutmeg, AP Flour, Apple Cider, Sugar (white and brown), Vodka, Butter

DESCRIPTION: Homemade dough; reduced apple liquid and cider; macerated apples; assemble and bake

Tarragon Chicken with Jonah Langan-Marmur 

“Jonah's tarragon chicken is a classic French recipe which celebrates the delightfully sweet herb, tarragon. While waiting for cooking, poached pears in red wine are a great low effort high return dessert to make!”
INGREDIENTS: Boneless chicken thighs, chicken stock, carrots, celery, onions, fresh tarragon, heavy cream, white wine, orzo, butter.

DESCRIPTION: Chicken browned in pot, add white wine, carrots celery and onion, infuse cream with tarragon, stew chicken for 20 mins in sauce, reduce sauce and add to chicken, serve with orzo

Mapo Tofu with Logan Ma

INGREDIENTS: Soft tofu, minced beef, doubanjiang (broad bean chili paste), corn starch, Sichuan peppercorn, douchi (fermented and salted blackbeans), stock, scallions, red chili flakes, ginger, garlic, Shaoxing cooking wine, and salt, sugar, and soy sauce to taste.

1) Prepare the tofu by slicing into cubes and bringing to boil in salted water. Once boiling, remove and set aside.
2) Next, toast Sichuan peppercorn until fragrant on a skillet, then grind the peppercorn in a mortar and pestle. Set aside along with the tofu.
3) In a pan or wok, heat oil until hot, and then add minced meat--a vegan rendition could replace the meat with minced shiitake mushrooms. Add doubanjiang, douchi, ginger, and garlic, stirring constantly to combine the flavors.
4) Add the stock and bring the mixture to a simmer. While the liquid simmers, add seasonings to taste.
5) After a few minutes, add the tofu and allow it to absorb the flavor of the sauces.
6) Stir in a cornstarch slurry to thicken the soup into a gravy, sprinkle with chopped scallions and ground Sichuan peppercorn, and transfer into a bowl. Serve with hot rice.

NOTES: Vegan, Vegetarian, Kosher, Halal

Homemade Baked Gorgonzola Gnocchi with Claire McCullough 

“I love to vibe around and try recipes of my own, but learning from people around me who have intimate connections with recipes and partaking in those experiences is what I value most about cooking! This recipe is something I worked on during lockdown and have come to love.”
INGREDIENTS: Russet or desiree potatoes; flour (semolina & all purpose); gorgonzola cheese, baby spinach; onion; garlic; lemon juice; canned crushed tomatoes; parmesan cheese; vegetable oil; salt; pepper

1. Wash and peel potatoes; boil them and work them into gnocchi flour. Form dough into logs, cut into gnocchi shape, and boil. Strain when cooked.
2. Dice onion and garlic. Fry in vegetable oil over medium-low heat for 2 mins. Deglaze with lemon juice and add canned crushed tomatoes. Season with salt and pepper and let sauce simmer for approximately 10 mins.
3. Preheat oven to 200°C/390°F. Heat vegetable oil and, in new pan, fry cooked gnocchi until golden brown.
4. In a baking dish, combine fried gnocchi, spinach, and tomato sauce. Crumble gorgonzola cheese on top and grate on the parmesan. Bake at 200°C/390°F for approx. 10 min.

NOTES: Vegetarian

Pasta: The Legos of Food with Tucker McGownd

INGREDIENTS: Olive Oil; Dry Pasta: Milk or Cream or Half n Half; Unsalted Butter; Flour; Onions; Garlic; Black Pepper; Kosher Salt; a Meat/Protein of your choice; Onion; Garlic; White Wine; Pamesan or asiago; some frozen veggies like peas and broccoli florets; smoked paprika; cayenne pepper.

1) boil water, salt heavily so it tastes like the ocean. Add pasta to water once boiling.
2) Heat olive oil on medium.
3) Dry and season protein of choice.
4) Once oil is shimmering, add protein to pan to sear. Flip once a good crust has formed. Cook all the way through until it hits preferred temperature (no translucence/pink if using chicken)
5). Pull protein to rest on cutting board. Add diced onions to pain w/ remaining stuff in pan (do not empty/clean pan), Cook until tender, but before color has appeared.
6) At the same time, in a separate saucepan melt butter on med-low. Once melted, add flour or other thickener to butter, whisk until it has a nutty aroma and a paste forms. Remove from heat.
7) splash white wine into onion pan, deglaze any fond.
8) Reduce wine by half. Add roux to wine sauce, mix well, and add a splash of milk/cream. Continue adding milk, a splash or two at a time, while whisking into other ingredients to get a smooth consistency. Add more milk/cream.
9) Once smooth, whisk in cheese, periodically stop to taste and season to taste. Add frozen peas, and gently stir in.
10) Once pasta is cooked al dente, reserve 1/4 cup of the salty water, and then drain but DO NOT RINSE the pasta.
12) Add a splash of the reserved water to the cream sauce, and then carefully fold the pasta into the sauce, adding more milk, seasonings, pasta water as preferred until it gets to consistency of preference.
13). Slice protein, plate pasta, add protein to pasta. Eat.

NOTES: Can be adapted for Kosher, Halal, Vegan, Vegetarian, Dairy-free, (remove chicken and/or cheese), Gluten-free (gluten-free pasta)