In the french Kir Royal we dont add any blackberry syrup.. it would be not good, too sweet, and the Champagne would not taste good, but only Crême de Cassis which is enough sweet. Also you can get a "Kir" with Crême de Cassis added to a white burgundy wine!
Many thanks for the translation tracylee that is very kind of you, but I notice that you wrote :
"2. In a large pot, bring a large quantity of salted water to a boil, add beans and cook on a low boil for 20 minutes. Drain and return to pot."
Dont put the beans in salted water ...they will become very hard and never good baked ! The best is to add salt at the end of cooking. If you look at my french recipe that is said ! also the reason why to dont cook them with salt until the end...
Hope you'll cook it alkapal and enjoy it with your husband !
I dont know what is "icewine", here we can drink it with Gewürztraminer, Champagne, Crémant, and many other sweet wines. As you wrote in the other post in fact it is not too much sweet, I dont like too sweet desserts. I choose granny smith because they are not too sweet. If you like it you can add some sweet whipped cream on the top we call it "crême Chantilly", instead of the Vanilla Sauce. But for those who know the "icewine" thanks for your good idea, because I am sure you are a gourmet !
Thanks for your compliments... I put the song at Xmas time but soon I'll remove it... It is the Xmas song I prefer..! If you need a translation for Cassoulet, I think it is better that tracylee gives it to you because she knows english better than me -of course- and she cooked it. So she knows exactly the good english terms. Also you can try to translate with the translator I have put at the beginning of my website at the right side. I wrote some recipes in english, and if you want I can give you their names to find them easily. Most of them are desserts.
Aaaah I am very happy you both like it... If you have some left you can put in the freezer without any problem. More it is reheated more it is better !! Now you know you can invite many friends and cook for them a french cassoulet ! Congrats my dear friend you are a good Chef ! Maybe one day you would like to cook another of my recipes, some dessert ?! LOL
and also there was a time where they didnt use beans to make cassoulet !! Nobody knows the deep historical roots. Each century it is some change.. *laughs with a shake of head* how much americans place a formula set in stone for a simple dish that is variable and common in France! and the best recipe for a dish is the one you like the best ! even if you make some change in it each time you cook it ! Cooking is like painting : it is to create, to invent and not to be stuck with the idea that dish is a format !
To answer to your question the tomatoes peeled and without seed or pips are in a large can from : 850 milliliters Enter x 0.034 = 28.90 ounces 467 grams Enter x 0.035 = 16.66 ounces 0.765 kilograms (total weight) Enter x 2.205 =1.686 pounds
so if you find a can around 26 or 28 oz that is good ! and you need 2 x the same because dried beans need many juice to be good cooked and to have a good taste.
Some let them backing during 2 days and more !!
I never heared about cassoulet without tomatoes in it although my husband was from the South-West and all his family. If the tomatoes were better than they are now without taste I had used them not in a big can, but also I have had to peel them and put off all the seeds!! hard and long work !! Most of us use this can of tomatoes coming from Italia because they are easy to use and not so expensive ! You can add also if I forgot to write it 4 pieces of sugar (around 2 tbspoons) that is because of the acidity of the tomatoes. If you need to ask other questions about the recipe you can send me in the "comment" and I'll answer you.. Better than to ask to ppl who doesnt know anything about french cooking ! I understand that is not easy to find the same products in USA than those we use to cook... But I can try to help you to make your cassoulet the best. Hope you'll enjoy it :)