Category Archives: food

Blueberry Lemon Ricotta Crepes {Alexandria photography}

By Candace Schwab | Published May 18, 2012

In addition to photographing people, I occasionally like to photograph while I’m cooking.

During Steve’s 3rd deployment back in 2009/2010, I decided to focus on myself for the year and taught myself to cook and bake. Before Steve left, he bought me a Le Creuset french oven so that inspired me to use it to its full potential. I did everything from braise meats to bake bread in that thing!

I was always intimidated by crepes ever since watching a cooking competition on TV (I think it was Top Chef)  and the chef was having the hardest time making crepes. I thought if he couldn’t make one, how was I supposed to ever succeed in making one? So, I never tried–until today!

I had a huge tub of ricotta cheese that I was trying to figure out how use it up aside from lasagna and manicotti. I Googled what to use it for breakfast and a recipe for blueberry lemon ricotta crepes came up. I already had everything I needed to make it except for a crepe pan, but a regular frying pan worked out just fine. I did poke a hole in one of the crepes as I was flipping it since the frying pan was a few inches bigger than a crepe pan so the filling spilled out a bit, but it was still delicious!

Needless to say, crepes will be making their introduction into the Schwab household on a regular basis from now on. Even the little one approved :)


Blueberry Lemon Ricotta Crepes from Southern Food @ About.com

Ingredients:
Crepes

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
Blueberry Lemon Filling
  • 1 cup ricotta cheese
  • 1 egg, beaten
  • 1/3 cup powdered sugar
  • Finely grated zest of 1 lemon
  • 2 teaspoons lemon juice
  • 1/2 cup fresh blueberries
  • 2 to 3 teaspoons melted butter
  • 1 tablespoon granulated sugar combined with 1/2 teaspoon cinnamon

Preparation:

Crepes: In a blender, blend 2 eggs with milk. Add the flour, 2 tablespoons melted butter, and 2 tablespoons sugar, salt, and vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.To cook, heat a lightly buttered 7″ or 8″ crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.Heat oven to 350°. Butter a 9×13-inch baking dish or spray with cooking spray.In a bowl, gently combine the ricotta with the beaten egg, powdered sugar, lemon zest and juice. Fold in blueberries. Spoon about 2 tablespoons of the cheese mixture on a crepe; roll up gently, burrito style, tucking ends in to keep the filling from leaking. Arrange the filled crepes in the prepared baking dish; brush with butter, sprinkle with cinnamon sugar, and bake for 20 minutes.

 

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dinner at the Quarterdeck Restaurant

By Candace Schwab | Published July 31, 2011

I’m finally back on the east coast! Things have been a bit crazy unpacking with a baby, but with my mom here, we’re making slow progress.

Since moving here, I’ve been itching to sink my teeth into some Maryland blue crab and today I finally got my chance! I attended a surprise birthday party (second one in a week) at the Quarterdeck Restaurant and our table of eight ordered three dozen freshly steamed jumbo crabs. I polished four of them before calling it quits. It was delicious!

Anyone else have suggestions for restaurants that area a MUST in the NOVA area?

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