Today’s shopper is Jenny Yerrick Martin. Jenny and I go way back to our days working on movie sets, but these days, among other things, Jenny writes a blog about entertainment jobs called YourIndustryInsider.com.And today she’s sharing her recipe for Leek Bread Pudding that she made to accompany last Thursday’s turkey extravaganza.

You’ll need: 2 cups 1/2″ thick slices of leeks, white and light green parts only, cleaned and rinsed, kosher salt, 4 tbsp unsalted butter, ground pepper, 2 cups 1″ cubed crustless brioche or challah bread, 1 tbsp finely chopped chives, 1 tsp fresh thyme, 3 large eggs, 3 cups whole milk, 3 cups heavy cream, Freshly grated nutmeg, and 1 cup shredded emmanthaler or comte cheese. To prepare: Place a medium sauce pan over med-high heat, drain excess water from leeks and add to pan. Season with salt and saute until leeks begin to soften, about 5 minutes, then reduce heat to med-low. Stir in  butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste. Next, preheat oven to 350. While leeks are cooking, spread bread cubes on a baking sheet until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving oven on. Then, add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and pinch of nutmeg. Sprinkle 1/4 cup shredded cheese in bottom of a 9 x 13″ baking pan. Spread 1/2 of bread mixture in pan and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan and sprinkle with another 1/4 cup cheese. Pour in enough milk to cover bread and gently press on bread so milk soaks in. Let rest 15 minutes. Finally, add remaining milk mixture letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling. About 1 1/2 hours. Serve hot.

Thanks, Jenny!!

In the Green Booth today, Rob Kadota was showing how easy it is to do worm composting; shredded newspaper and food scraps are all it takes to get great compost going in something as small as a plastic bin! Here’s a link to a pdf with many more details about worm composting. Probably more than you wanted to know.

Rob was also doing a trash sorting quiz, showing these four options for where to dispose of things. Can you guess where to put this item? Answer…

Styrofoam is recyclable in Los Angeles. Put it in the blue bin, please!