Chicken with white wine, tomatoes with pasta, chocolate with strawberries… there are just some food couplings that were meant to be! Ingredients and flavours have relationships as enduring as classic romances.

Martha Stewart talks of these sweet romances: “crisp, salty bacon with soft, mild farm-fresh eggs; sweet honey with the mouth-puckering tannins of tea; still-steaming cake with a scoop of ice cream. Other foods have birds-of-a-feather compatibility: satisfying meat and hearty potatoes, succulent lobster with the indulgence of butter. And some culinary couples, well, just go together: Where would spaghetti be without meatballs?”

Here are a couple of yummy recipes showcasing the best food romances, which may enhance a romantic date!

Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing

IngredientsCoarse salt
2 tablespoons distilled white vinegar
1 live lobster, (about 1 1/4 pounds)
1 tangelo, tangerine, or orange
1/2 cup cold (1 stick) unsalted butter, cut into small pieces
1 fresh tarragon, plus 10 leaves
1/4 teaspoon freshly ground white pepper
4 leaves Bibb lettuce

Directions
Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.

Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.

Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.

Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.

Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.

Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

And, while this may not be the most romantic dish ever, it’s sure to warm your partner’s heart. What man doesn’t love spaghetti and meatballs?

Spaghetti and Meatballs

Ingredients

1 tablespoon plus 1 teaspoon olive oil
1/8 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
1 (28 ounces) whole peeled tomatoes, pulsed in blender until almost smooth
Coarse salt
1/4 cup whole milk
1/2 pound ground pork
1/2 pound lean ground beef
1/4 cup freshly grated aged pecorino Romano cheese, plus more for serving
1 large egg
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground pepper
1 tablespoon finely chopped shallot
8 ounces spaghetti
1 slice white bread, (4 inches square and 1/2 inch thick)

Directions
Heat 1 tablespoon oil, the red pepper flakes, and 1/2 teaspoon garlic in a large saucepan over medium heat until garlic is sizzling, about 30 seconds. Stir in tomatoes and 1/2 teaspoon salt. Reduce heat to low; simmer 30 minutes.

Heat milk in a saucepan over low heat until warm; remove from heat. Add bread; turn bread until milk is absorbed.

When cool enough to handle, squeeze out excess milk. Finely chop bread; place in a large bowl. Discard milk. Add meats, cheeses, egg, parsley, 1/2 teaspoon salt, the pepper, marjoram, remaining 1 teaspoon oil and 1/2 teaspoon garlic, and the shallot. Using your hands, mix until just combined. Moisten hands, and roll meat mixture into balls of different sizes: nine 1-inch balls, six 1 1/2-inch balls, and two 2-inch balls. Place on a baking sheet.

Add 2-inch meatballs to simmering sauce. After 5 minutes, add 1 1/2-inch balls. After 5 minutes, add 1-inch balls. Stir. 5Meanwhile, bring a large stockpot of water to a boil; add salt. Add pasta; cook until al dente, about 8 minutes. Drain; return pasta to pot. Add 1/4 cup sauce; toss. Serve pasta in bowls with meatballs and extra sauce, and cheese on the side.

Yum… Now for a beautiful bottle of red to really kick start the night.

Happy Celebrating,

Kathryn