Cory Lee
Julia Wilson
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Food.comBaking tofu is a wonderful way for it to soak up all the delicious flavor in your marinade. In this recipe, the tofu has a bright, lemony flavor. If you have the time, let the tofu sit for an hour or so in the marinade before baking. However, if you are short on time, this step is not necessary. For those new to tofu, the block of tofu should be pressed between two plates, to remove any excess moisture from its packaging. Use a cast iron pan or heavy book. Baked tofu tastes even better the next day!Food and WineGood, easy potato dishes are something I always like to have in my back pocket, especially in the winter when something cozy and belly-warming is in order. I haven’t yet tired of smashing potatoes, and I’m not sure I ever will.The idea for this dish came to me in a dream: What if I just smashed whole roasted potatoes, right in the baking dish, and then poured roasted garlic–laced cream over them, and then baked them with a scattering of Parmesan until they were crispy and golden and delicious? The use of cream here is judicious, and most of it is absorbed by the potatoes, resulting in an unctuous but not overly rich gratin. The shallots end up caramelized and sticky, and you’ll find yourself digging for them.I like to use an enameled cast-iron baking dish for a million different things, from fruit crisps to roasting a chicken to baking a bread pudding, and it’s the perfect vessel to use here. Failing that, a ceramic baking dish works, too, as would a large cast-iron skillet. All the potatoes should fit easily in one layer (leaving a little room for the shallots). Try out different baking dishes before you oil the potatoes (just tumble them in and see if they fit in a single layer) to find the right one. After roasting until just tender, use a potato masher (or the bottom of a sturdy mug) to flatten each one.Sometimes, I like to prep, or mise, all of my ingredients before I start cooking, but that’s not always the most efficient way. Here, each step is quick to prepare and can be done as you proceed with the recipe. There is a little in and out of the oven with this recipe, but it’s seamless and simple and will have your tablemates swooning over the divine combination of basic ingredients that come together in a way that is much, much more than the sum of its parts.If you want to make this a few hours ahead of time, go as far as smashing the potatoes (leave at room temperature) and making the cream mixture. About a half hour before you want to serve, pour the cream over and bake for 30 to 35 minutes. Go with something simple like a roast or steaks and a crisp green salad with this luxurious side dish.Food52Savory galettes are a perfect way to bake a pie-like main course, in less overall steps. They’re ideal for a cozy brunch or lunch, or a comforting, simple dinner. This twist on a classic galette is baked in a skillet, which gives it the appearance of a single crust pie without all the fussiness of crimping the edges of the pastry, or more time-consuming techniques like par-baking. Like a classic galette, the edges of the crust (I use this recipe for my homemade crust) are folded over simply to gently encase the filling. But instead of being baked as a free-form pie on a baking sheet, it’s baked in a cast-iron skillet. The cast iron of a vessel like Le Creuset’s Signature Enameled Cast-Iron Skillet assists in browning the crust evenly while it bakes, eliminating the need for a baking steel or pizza stone to ensure a crisp, sog-free bottom. In short, a cast-iron skillet is an amazing alternative to a pie pan for anyone who struggles with soggy or blonde bottomed pies. Plus, a 10.25-inch skillet is the perfect size to feed 4 to 6 people. This galette is a rich and hearty combination of sweet leeks and lots of greens (any kind you have on hand will work). The mixture is cooked down slightly in a creamy sauce—think of it like a toasty gratin, wrapped in pastry. If you can’t find leeks, you can substitute an equal weight of just about any onion, just remember that larger onions will take longer to cook down to the same wilted, softened texture you’re looking for (more like 15 minutes). While this galette is best served fresh and warm from the oven, room temperature leftovers are also delightful (if there are any, that is). You can also wrap leftover slices in plastic wrap, then a layer of foil, and freeze for up to 1 month. When you’re ready to eat, thaw the leftovers overnight, unwrap them, and refresh the galette by toasting both sides in a hot skillet for 2 to 4 minutes each. I like to serve this skillet galette alongside a big green salad, something bright and tart, or with just about any soup. Check out the full Skillet Galette episode of Bake it Up a Notch for more ideas.Baking All the Way (TV Movie 2022) cast and crew credits, including actors, actresses, directors, writers and more.
Nov 24, 2022 · Baking All the Way: Directed by Yannick Bisson. With Cory Lee, Yannick Bisson, Jayne Eastwood, Bianca Sas. A pastry chef from Chicago finds herself in Wisconsin convincing a baker to give her his gingerbread recipe for her new cookbook.
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- Comedy, Drama, Romance
- Yannick Bisson
- 2022-11-24
Baking All the Way - Full Cast & Crew. 2022. 1 hr 25 mins. Drama, Comedy. G. Watchlist. Where to Watch. An accomplished pastry chef heads to a small town bakery to complete her Christmas...
- Yannick Bisson
Nov 24, 2022 · Meet the Baking All the Way cast. Cory Lee (Julia) Cory Lee has previously starred in several Christmas movies including A Christmas Masquerade and My Grown-Up Christmas List. She also...
- Baking All The Way Filming Locations
- Toronto, Ontario
- Baking All The Way Cast
‘Baking All the Way’ was filmed in Ontario, particularly in and around Toronto. Part of the ‘It’s a Wonderful Lifetime’ lineup, the movie’s cinematography was handled by the talented Stephen Chandler Whitehead. Now, let’s explore the specific places that appear in the rom-com!
The picturesque scenes in ‘Baking All the Way’ were lensed entirely in Toronto and its neighboring regions. Given that the movie is based around the festival of Christmas, most of the scenes have been taped so that the viewers feel like the Holidays are upon them, no matter what time of the year. Ontario’s capital Toronto is one of the most promine...
The gorgeous Cory Lee takes up the role of Julia Wilson in ‘Baking All the Way.’ This is far from the first time Cory has been a part of a Christmas movie, given her work in ‘A Christmas Masquerade’ and ‘My Grown-Up Christmas List.’ On the other hand, Yannick Bisson plays Kris Thompson. The actor is well-known for his performances in ‘Murdoch Myste...
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When Julia Wilson, an accomplished pastry chef from Chicago, heads to a small town bakery famous for their gingerbread to complete her Christmas cookbook curated with recipes from across the country, she finds herself at odds with Kris Thompson, the bakery's charming but private owner, who is ambivalent about sharing his secret recipe.
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When Julia Wilson, an accomplished pastry chef from Chicago, heads to a small town bakery famous for their gingerbread to complete her Christmas cookbook curated with recipes from across the country, she finds herself at odds with Kris Thompson, the bakery's charming but private owner, who is ambivalent about sharing his secret recipe.
