Balsamic vinegar 101: From drinks to desserts

Season the steak with salt and freshly ground black pepper, herbs du Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the Balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with one half the salad dressing and the reserved pasta water. Set aside.

In a large bowl toss together the pasta, arugula, and steak. Add more dressing, and season with salt and freshly ground black pepper as needed. Toss, pack for the picnic, or serve.

To make the cake
Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk and the vinegar. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan.

Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 50 minutes. Transfer to a rack and cool for 15 minutes. Invert the cake onto a platter and let cool for 5 more minutes. Sift powdered sugar over the cake.

To make the citrus compote
Stir the orange peel, blossom water, honey, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Combine the orange and grapefruit segments with the blossom water mixture in a medium bowl and toss gently. Cover and let stand 15 minutes for the flavors to blend.

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about one minute.

Stir in the Balsamic vinegar, salt, and pepper. Drizzle the Balsamic brown butter over the ravioli, sprinkle with walnuts, and serve.