Two recommendations: Khachapuri (Georgian Home-style cheese bread) and Salmon & Champagne Ukha (originated in Russia as a simple fish soup, but is presented here as a luxurious dish, perfect for your special dinner).
For the filling in the bread, I’ve substituted fresh mozzarella for the Georgian suluguni cheese and have added a little feta (or, perhaps, Roquefort) for extra tanginess.
About 2 cups unbleached flour, plus more for dusting
3 tablespoons sunflower oil
1 Tbsp cornstarch
¾ tsp baking soda
¼ tsp salt
½ cup feta cheese (or 1 ounce of crumbled Roquefort)
4 ounces grated fresh mozzarella
1 egg, beaten
1 tsp melted butter
In bowl, blend 1/3 cup flour w/ oil. Add yogurt, mixing thoroughly, then stir in another 1/3 cup flour. Sift together cornstarch, baking soda, and salt; stir into flour micture. Gradually add enough flour to form soft, but not sticky, dough. Lightly dust it w/ flour, cover w/ tea towel, set aside in warm place to rest 1½ hours.
If using feta, soak it in water 10 minutes, then drain well & crumble. In bowl, using fork, mix feta (or Roquefort) & mozzarella w/ egg; shape into two even balls. Set aside.
Divide dough into two equal portions; roll into balls. Keep one ball covered while shaping other into a 7-inch round on floured work surface. Generously dust hands w/ flour. Gently rotate & pull dough into an even 10-inch disk, about ¼ inch thick.
Pat 1 ball of cheese mixture into 5-inch circle in center of dough. Gently pull edge of dough up over filling, pleating & pinching to seal. Pat into a 7-inch round.
Heat large, well-seasoned cast-iron or nonstick skillet over low heat for 3 minutes. Lightly film skillet w/ some melted butter and slide the bread, seam-side up, into skillet. Cover, cook over very low heat 12 minutes, shaking pan occasionally.
Uncover, flip the bread; cover and continue cooking, shaking skillet from time to time, until bread is deep golden brown, about 12 minutes. Lightly brush top w/ butter and slide dough onto wooden board. Let stand 5 minutes. Repeat w/ remaining dough. Serve warm.
For the Salmon-&-Champagne Ukha:
4 cups fish or chicken stock
2 egg whites
1 Tbsp finely chopped fresh tarragon
1 lb salmon steaks (4 pieces, each about 1-inch thick)
2 Tbsp chopped fresh dill
Salt & cayenne pepper to taste
2 cups champagne or other sparkling white wine
Thin lemon slices for garnish
In saucepan, heat stock to lukewarm. Remove from heat and transfer to large bowl. In same saucepan, whisk together egg whites & tarragon. Gradually add warm stock, whisking constantly. Bring to boil; reduce heat and simmer 25-30 minutes.
Strain through sieve lined w/ several layers of rinsed cheesecloth into large skillet. (Recipe can be prepared ahead to this point.)
About 20 min. before serving, bring stock to boil; add salmon, reduce heat and poach fish, covered, in barely simmering liquid for 15 min., or until fish flakes easily w/ fork. Carefully lift out salmon w/ slotted spoon, reserving broth; remove skin from sides and place fish in heated soup tureen. Sprinkle w/ dill, salt, cayenne, to taste; cover and keep warm.
In small saucepan, heat wine to just below boiling point, then add to reserved broth; pour over salmon. Garnish w/ lemon slices & serve immediately. Very elegant soup course.
