Barbara Miachika

Blueberry/Lemon Crisp

Blueberries are in season so have this delicious dessert while the berries are abundant. If you can buy in bulk or pick your own, just wash and freeze them on a sheet pan, then put into a zip lock bag for winter creations. Oven 350ºF Bake 35 minutes, then 15 minutes more. Serves 4-6 4…

Pear Clafoutis with Honey

This recipe comes from Jean Pierre Moullé; the executive chef of Chez Panisse, (a famous, small restaurant in Berkeley. Ca.) The full story can be found in my book, The Accidental Baker: a cake for every crisis. Fragrant, juicy pears are fanned onto a buttery tart shell. Add  a French custard, (Clafoutis), pour over the…

Panna Cotta

Greek yogurt is very much on the culinary scene and Panna Cotta uses Greek yogurt with gelatin and heavy cream to create a light finish for any meal. Now you can use the 6 oz ramekins that you have on hand after making the Crème Brûlée from a previous post. This is my quick go-to…

Boston Cream Pie

Boston Cream Pie is featured on the front cover of my book, The Accidental Baker: a cake for every crisis. Everyone loves Boston Cream Pie, which really is a Genoise cake; not too sweet, has a lush pastry cream filling and is glazed in chocolate ganache. There are a lot of instructions for a simple…