2 tablespoons olive oil |
1 tablespoon unsalted butter |
3 spanish onions, thinly sliced |
1 tablespoon sugar |
3 cloves garlic, finely diced |
2 yukon gold potatoes, skin on, and cut into 1/2 inch dice |
6 cups clam broth |
20 oysters, shucked |
1/4 cup creme fraiche |
salt and freshly ground pepper |
2 tablespoons finely chopped fresh tarragon |
winter green salad and green apple vinaigrette, recipe follows |
1 small head escarole, torn into bite-sized pieces |
2 belgian endive, leaves separated |
2 celery stalks, cut on the diagonal into thin slices |
1 granny smith apple, halved cored and thinly sliced |
shaved parmigiano reggiano, for garnish |
2 tablespoons cider vinegar |
2 tablespoons white wine vinegar |
1/2 shallot, finely diced |
1/2 cup olive oil |
salt and freshly ground pepper |