Post 296 Internationa;lMuseum Day Free Entrance to Israeli Museums. IInternational Museum Day will fall on Monday, May 18. -Kohlrabi Kugel Asian Slaw, Potato Fennel Soup

International Museum Day is celebrated annually with the intention of exposing the public to the cultural wealth in museums, to encourage people to visit museums worldwide and to raise awareness of the place of the museum in our society. The last Museum Day saw 75 museums open their doors for free throughout Israel.

In 2016, International Museum Day will fall on Monday, May 18.


On Museum Day all participating museums allow free entrance for individual visitors. Click on the names to learn more about each museum.

Museum of Underground Prisoners 
The Bible Lands Museum
Agnon House
Nature History Museum 
Heichal Shlomo
Bloomfield Science Museum 
Old Yishuv Court Museum 
Yad Vashem 
U. Nahon Museum of Italian Jewish Art
The Israel Museum 
L.A. Mayer Museum of Islamic Art 
Tower of David Museum 


Museum Day is organized by the Association of Museums and ICOM (International Council of Museums) Israel which represents the majority of museums in Israel, and boasts a membership of around 1,400, with a mix from all realms of the industry. They function according to the principles of ICOM which is based in Paris and which is affiliated with UNESCO.

The central goals of the Association of Museums and ICOM Israel are to promote collaboration within the museum industry in Israel, organize events for professionals based on museulogical themes, to ensure professional advancement of museum staff via conferences, stipends and scholarships and to publish information on the topic of museums.

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Kohlrabi Kugel

Let your guests guess the main ingredient of this delicious kugel, for a tweak to your Shabbos or Passover  meal.


Let your guests guess the main ingredient of this delicious kugel, for a tweak to your Shabbos meal.


Five large kohlrabi head, peeled and quartered


2 eggs, well beaten

Garlic and dried onion to taste

4 tablespoons matza meal

oil for bottom of pan


Boil water in large pot, add salt. Place kohlrabi quarters in water, boil until fork soft imbedded is soft. Drain well, remove from pot to cool. Drain excess water. Mash well, add eggs, garlic and onion, mixing well. Add half the matzah meal, mix well. Prepare two loaf pans, lined with parchment paper, lightly oiled. Sprinkle matzah meal on oil, add kugel mixture. Sprinkle matzah meal on top, sprinkle oil on matzah meal. Preheat oven to medium, bake until top is golden. Important: Do not slice when warm. Refrigerate before slicing, and rewarm on low heat.

Enjoy! Have a wonderful Shabbos and Chodesh Tov!


Kohlrabi and Potato Cream Soup from the Peaceful Dumpling

Benefits of Kohlrabi + Creamy Kohlrabi Soup Recipe!

This soup is perfect for springtime, when days are still cool and you are transitioning from the heavy soups of winter. It’s light and creamy, at the same time being filling and delicious. Get creative with this recipe! Use parsnips instead of potatoes. Get those onions nice and caramelized. Add kale! Soak up with some homemade bread and finish off with a sweet little treat.

This recipe is pretty basic. Two kohlrabi bulbs, two potatoes, onions and garlic are the main players. Boil kohlrabi and potatoes together, roast onions and garlic in olives oil, and blend it all together with vegetable broth. You can do this with an immersion blender on the stove or in a big blender if you have one. Or just blend in batches. Simmer on the stove to blend flavors and season with salt, pepper, and herbs. Eat and enjoy!

2 kohlrabi bulbs, diced

2 potatoes, diced

1 onion, sliced thickly

5-6 cloves garlic, whole

1 TBSP olive oil

1.5 cups vegetable broth

1. Preheat the oven to 475 F. Toss onions with olive oil and roast in oven for 15 minutes. At the 15 minute mark, add garlic and continue to roast until onions are roasted to your liking.
2. While onions are in the oven, combine kohlrabi and potatoes in a pot and add water to just cover the vegetables. Boil until soft (10-15 minutes, depending on size)
3. Blend together kohlrabi, potatoes, onions, and garlic with a little vegetable broth. Add the rest of the broth and blend until smooth.
4. Pour into a saucepan and simmer for 5-10 minutes to blend flavors. Season with salt and pepper, garnish with your favorite herbs.

Kohlrabi is filled with vitamins and minerals and has such a mellow flavor that it’s a wonder more people don’t eat it. Granted, it’s a funny looking vegetable, and requires some preparation, but it is so versatile. If you’ve never tried kohlrabi, head down to your farmers market and pick some up. Or, if you like to grow your own veggies, it’s pretty low maintenance and makes for a unique addition to your garden.

Potato Fennel Kugel Cupcakes

For Rosh Hoshanah or for Passover here are  potato fennel kugel cupcakes to celebrate.  So good!

2 russet potatoes, peeled
1 fennel bulb, trimmed
3 eggs, whisked together
1 ½ tsp salt
¾ tsp pepper
½ tsp onion powder
1 tsp fresh rosemary, chopped
¼ c olive oil
¼ c gluten-free flour/for passover substitute cake meal

First we grated the potatoes and fennel into a bowl.  We had filled the bowl with water to prevent the potatoes from oxidizing, but you don’t need to do this.  Then we whisked together the eggs, salt, pepper, and onion powder.  We drained the potatoes of water, then added them to the egg mixture.  Then we added the rosemary, olive oil, and flour.  We combined these all until they were well mixed.

We preheated the oven to 400 F and sprayed a cupcake sheet well.

Then we spooned the mixture into the cupcake sheet and baked the mix for ten minutes.  After ten minutes, we lowered the temperature to 350 F and let the cupcakes bake for another 35 minutes or until they were golden brown.

This is a fun take on a potato kugel and the fennel adds a nice, different taste to the recipe.  And to top it off, they weren’t too hard to make!






  • 2 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 2 radishes, julienned
  • 1 carrot, peeled & julienned
  • 1 tablespoon black sesame seeds

 Miso-Ginger Dressing

  • 1 inch ginger, finely grated
  • 1 clove garlic, finely grated
  • 2 tablespoons mellow miso
  • 2 tablespoons rice wine vinegar (I used a seasoned rice vinegar)
  • 1 tablespoon tamari
  • 2 teaspoons toasted sesame oil, optional
  • 3 tablespoon water


  1. In a small bowl, whisk together the ingredients for the dressing. Alternately you can use a small blender to combine until smooth. Set aside.
  2. In a large bowl, toss the cabbage, carrots, radishes and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish as the pictures above. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavors mingle a bit. Both ways are great. Depending on how you are serving the dish it can be served at room temperature or cold. Serves two generously or four as small sides.


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