Jewish Art Biennale 2015 will take place starting September 24, the day folllowing Yom kippur, until November 5 at different compounds in central Jerusalem, including the Tower of David Museum, Polonsky building at the Van Leer Institute, Museum of Solomon’s Temple, BBQ Achim Hasid Emek Refaim, the First Station and more. During the event, will be presented alongside exhibitions and cultural events give what works of art relating to, in one way or another, to the world Jewish content. The purpose of the biennial is to explore and promote the encounter between the Jewish world and the world of contemporary art. »Sukkot 2015 – Full Guide and this blessing. ” Jacqueline Nicholas labor (from the exhibition “Women of the book”) .from: http://www.mouse.co.il/CM.shows_item_show,761,208,35695,.aspx?css=jerusalemIn addition, there will be tours of the various exhibitions of Jewish Art Biennale 2015. The biennial tour guides will connect you to the stories behind the art exhibitions. Please note that some of biennial exhibitions are open for guided tours only. The tours will be divided into three tracks to choose from:
Blue track Tower of David – the central exhibition, the world center of North African Jewish Heritage Museum Skirbl Hebrew Union College;Track two: The Van Leer, the first station and BBQ Emek Refaim;
Purple route: Solomon’s Temple, Museum Skirbl Hebrew Union College and the first stop. More information and tour reservations: 052-896-2553.
Among the exhibits presented within the framework of Jewish Art Biennial 2015:»Jerusalem. Transitions – The main exhibit of Jewish Art Biennale 2015 with violet Landau, Motti Mizrachi, cloned Pablo (Brazil), Dov Abramson her and us. »Women of the book – an exhibition of works by some 54 artists, who worked for 10 years on the job made on parchment, which each referred to one case this week. »School Bezalel inside and out – An exhibition featuring 30 artists, most of the teachers of the Department of Design at Bezalel and 4 heads of department Former seeking to challenge the boundaries between contemporary art and Judaica.» The Thin Line – an exhibition based on the work installation, video and drawing of artists and artists, most of them work and create in Jerusalem, to re-examine questions of borders and balances.»Moses Sabri – Retrospective exhibit is artist and designer Judaica International Moses Sabri.
23 Fusion Challenge!
MOFO Challenge Day 23
Thanks to Slate:
Here’s how to make a traditional Jewish Moroccan tagine for the Jewish holidays (or any other occasion) without the traditional clay pot, the traditional meat, or the traditional hours of cooking.
Vegetarian Poulet aux Olives Tagine (sansPoulet)
Yield: 4 to 6 servings
Time: 90 minutes
¼ cup extra-virgin olive oil, plus more if needed
2 onions, chopped
5 garlic cloves, minced
10 medium yellow potatoes, peeled and chopped or cauliflower or kohlrabi or jerusalem artichokes
5 carrots, peeled and chopped
Salt and black pepper
5 small Roma tomatoes, chopped
1 medium fresh jalapeño or other chili pepper, seeded if desired and minced, or a dash of crushed red pepper
2 large lemons, halved
One 12-ounce jar pitted green olives or jalapeño-stuffed green olives can omit
Cooked couscous for serving or brown rice
1. Put the olive oil in a large stew pot over medium heat. When it’s hot, add the onion and garlic and cook, stirring occasionally, until golden brown, 7 to 10 minutes.
2. Add the potatoes or substitute and carrots, season with salt and pepper, and continue to cook, stirring regularly to try to keep the potatoes from sticking to the bottom of the pot, for 15 minutes. Add about a tablespoon of olive oil or water if the mixture starts to appear dry and stick to the bottom of the pot. Place simmering ring underneath.
3. Add the tomatoes and chili pepper, and cook until the tomatoes start to break down, about 15 minutes. Add the olives along with all their liquid. Squeeze the lemons’ juice into the pot and then stir in the rinds. Make sure all the ingredients are covered with liquid; if not, add a little more water. Cover the dish and cook, lifting the lid to stir every few minutes, until the olives are soft, 20 to 30 minutes. Remove the lemon rinds, and taste and adjust the seasoning. Serve with apples and honey on the side, depending on the occasion.
Hot, salty potato fries are delicious, as are crunchy sweet potato fries. But kohlrabi fries? Kohlrabi fries are on a totally different fry level.
Kohlrabi, part of the cabbage family, is an interesting bulbous alien-looking vegetable. Kohlrabi is often sold with leaves shooting off the bulb, which can be trimmed and eaten raw in salads or sautéed. The skin of kohlrabi is similar to the rubbery skin of a broccoli stem, which is also edible so you don’t need to peel the kohlrabi unless you want to. Kohlrabi can be sliced and eaten raw, added to soups, roasted, steamed, and more. A hot basket of fries, anyone?
These kohlrabi fries are naturally gluten-free and easy to prepare. After trimming the kohlrabi into 1/2″ thick slabs, the home fry style fries are tossed in olive oil and simply seasoned with sea salt and pepper before baking golden with crispy edges.
The skin of the kohlrabi can be white, light green, or purple, the inside bright white and reminiscent of juicy, crunchy water chestnuts. The flavor of kohlrabi is a cross between broccoli, radishes, and turnips. At first you taste the savory, peppery nature of the kohlrabi, followed by subtle sweetness. These fries are both crunchy and tender, savory and sweet, for an addicting and healthier take on fries.
Pair these hot, fresh kohlrabi fries with your favorite dipping sauce, such as a cool ranch, creamy spicy sriracha, or garlicky tzatziki. You can either serve them as a delicious game day appetizer or as a fun side dish. They are even delicious the next day – cold!
- 1 kohlrabi bulb, washed, tough ends trimmed, and sliced into 1/2″ thick fries
- 1/2 tbsp extra virgin olive oil
- Coarse sea salt and pepper, to taste
- 1 tbsp fresh Italian flat leaf parsley, coarsely chopped or dried
Preheat oven to 425 F. Line a large rimmed baking sheet with either a silicone mator a light spray of canola cooking spray.
Wash the kohlrabi and trim off the leaves (if it was purchased with leaves). Trim off the tough ends so the kohlrabi sits flat on the cutting board. Slice in quarters, then into fries about 1/2″ thick.
Place the kohlrabi fries on the baking sheet and drizzle olive oil over top. Season generously with salt and pepper. Toss the fries until completely coated. Or alternately,
1. Arrange fries in a single layer on the baking sheet. Bake for 25 minutes, flipping halfway through, until edges turn golden.
2. Remove fries from oven. Let cool for about 5 minutes, and then spoon into a flat serving dish or bowl. Season with additional salt and pepper, if desired. Garnish with chopped parsley.
3.Serve immediately with a few of your favorite dipping sauces.