Chef Earl Hook

La Medusa

Born and raised in the plains states, talented chef Earl Hook holds over a decade of professional cooking, baking and pastry experience. His regionally inspired creations show his respect for traditional cooking methods and cooking vessels made of cast-iron, copper and clay. Earl’s trademarks are introducing bold classics, innovative combinations and insisting on simple use of only the freshest local, imported and seasonal ingredients.

Earl was reunited with chef-owner Julie Andres at La Medusa in April 2004 after having worked together at Brasa five years previously. In 2003, when Julie purchased La Medusa, it was the perfect opportunity to become chef partners and expand the original menu to include a greater selection of seasonal offerings. Each is uniquely prepared and personally overseen by the chefs each night of service.

Recipe #1

Steamed Local Mussels

Serves: 4 to 6

1 cup spring peas

2 Tbsp extra virgin olive oil

8 gloves garlic, peeled and chopped coarsely

4 shallots, peeled and chopped coarsely

¼ pound pancetta, small dice

White cooking wine (preferably from Washington )

½ cup crème fraiche

2 pounds mussels (cleaned and de-bearded)

Salt and Pepper

Bring a pot of salted water to a boil and add peas. Allow to cook for one minute, then drain and transfer peas to a bowl of ice water. After they have cooled, drain and set peas aside.

Heat olive oil in a skillet with high sides over medium heat. Add garlic, shallots and pancetta and stir constantly with a wooden spoon until golden.

Pull pan from heat and add about ¾ cup of white wine along with the crème fraiche. Return pan to heat and scrape bottom of pan with wooden spoon to release all the tasty bits. As soon as the liquid is hot add mussels and cover. Allow to steam for 3 to 4 minutes or until all mussels have opened.

Season with salt and pepper to taste and add blanched peas. Allow the peas a minute or two to warm through, then transfer to serving bowls and garnish with bruschetta.

Chef’s Tip: I like to use crème fraiche in this dish because it provides a full, rich, tangy flavor to the sauce. If crème fraiche isn’t available to you, simply substitute plain yogurt with 1 teaspoon of flour stirred into it. The flour helps keep the yogurt from curdling.

Recipe #2

Baguette Bruschetta

Yield: About 12 pieces

1 fresh baguette (preferably from Columbia City Bakery)

4 cloves garlic, peeled

Extra virgin olive oil

Sea salt

Slice the baguettes diagonally into one-inch thick slices.

Using a toaster or your oven’s broiler, toast each of the slices until golden brown. As soon as the slices are toasted, rub one side with garlic and drizzle generously with your favorite extra virgin olive oil. Sprinkle with sea salt and serve with mussels.

Chef’s Tip: I think the best way to make this dish is on a grill. The hot coals or flames give the bread a flavor that can’t be beat.