Finca Castelero Favorites

 So simple and so delicious, definitely company worthy.  I used half strawberries and half rhubarb as I didn't buy enough rhubarb and thought it was the perfect combination! Ingredients 6   tablespoons cold butter, cut into small pieces, plus more for greasing pan 2 ½ to 3   pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups) ¼   cup white sugar 1   tablespoon orange or lemon juice 1   teaspoon orange or lemon zest ¾   cup brown sugar ½   cup all-purpose flour ½   teaspoon cinnamon, or to taste   Pinch salt ½   cup rolled oats ½   cup pecans PREPARATION Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish. Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, un...

 I wasn't sure about this recipe but it turned out to be one of the best things I have cooked recently.  And I made the ricotta, which was a simple process and soooo much better than store bought!  Also fresh gnocchi made all the difference.  I cooked the gnocchi separately and added at the last minute.  Definitely go heavy with the lemon, it adds the perfect sparkle to the dish. PREPARATION In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes. Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer. Stir in chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly cove...