Whether you cook for the dad in your life on a regular basis or whether it's a once-a-year occurrence, there's no question that making a Father's Day meal is a symbolic undertaking.  With that in mind, we came up with what we think is the delicious answer to what to cook for dad. Roasted Beet Salad is as colorful as it is delectable -- not to mention healthy. Chicken with Risotto is a luxurious crowd-pleaser, as adults and kids alike always fall for Shannan's famous recipe. And what better way to celebrate than with Molten Fudge Cake for dessert?!

 FATHER'S DAY FEAST

ROASTED ORGANIC BEET SALAD
WITH LENTILS DU PUY, GOAT CHEESE AND FRISEE

SERVES FOUR

4 MEDIUM TO LARGE SIZED ORGANIC RED OR YELLOW BEETS
1 BOX OF LENTILS DU PUY
1 1/2 INCH SLAB OF PANCETTA
1/4 CUP OF EXTRA VIRGIN OLIVE OIL
1/2 ORGANIC YELLOW ONION, QUARTERED
1 PEELED ORGANIC CARROT, CUT IN 1 INCH PIECES
4 ORGANIC CLOVES OF GARLIC
2 BUNCHES OF ORGANIC FRESH THYME, TIED WITH STRING
1/4 CUP OF SHERRY VINEGAR
COLD WATER TO COVER LENTILS
SALT AND PEPPER TO TASTE
1/2 LOG OF ORGANIC GOAT CHEESE (4OZ)
4 HEADS OF ORGANIC FRISEE OR MIXED GREENS, CLEANED

BEET GLAZE
1/2 CUP RICE WINE VINEGAR
1/4 CUP OF SUGAR

VINAGRETTE
1 ORGANIC SHALLOT FINELYDICED
1 TEASPOON OF ORGANIC CHOPPED THYME
1 TEASPOON OF ORGANIC CHOPPED PARSLEY
1/2 CUP ORGANIC ORANGE JUICE
1 TEASPOON DIJON MUSTARD
1/8 CUP OF SHERRY VINEGAR
1/2 CUP OF EXTRA-VIRGIN OLIVE OIL, TO TASTE

DIRECTIONS:
ROASTING THE BEETS:
PRE-HEAT HE OVEN TO 375 DEGREES.  TRIM THE ENDS OF THE BEETS. CLEAN ALL OF THE DIRT OFF THE BEETS.  PLACE IN A SMALL ROASTED PAN. SEASON WITH SALT AND PEPPER AND ONE BUNCH OF THYME.ADD COLD WATER HALF WAY UP THE PAN.  COVER THE BEETS WITH ALLUMINUM FOIL.  PLACE IN OVEN FOR 30-45MINUTES DEPNEDING ON THE SIZE OF BEETS, OR UNTIL YOU CAN EASILY STICK A KNIFE INTO IT.
ONCE COOKED, SET BEETS ASIDE UNTIL ABLE TO TOUCH.  WITH A RAG, HOLD THE BEETS WITH ONE HAND AND PEEL OFF THE SKIN WITH THE OTHER. CUT THE BEETS ONTO THE SIZE THAT YOU WANT, EITHER QUARTERS OR CUBES ETC…SET ASIDE.

PAN-SEARED ORGANIC CHICKEN BREAST
WITH ASPARAGUS AND WILD MUSHROOM RISOTTO

SERVES 4
FOR THE CHICKEN MARINADE(MAY BE DONE AHEAD 1 DAY IN ADVANCE):
4  6-8 OUNCEs ORGANIC CHICKEN BREASTS WITH THE DRUMETTE INTACT
4 SPRIGS OF ORGANIC FRESH THYME, CHOPPED FINE
2 SPRIGS OF ORGANIC FRESHROSEMARY, CHOPPED FINE
4 ORGANIC GARLIC CLOVES, SMASHED
1/4 CUP  EXTRA-VIRGIN OLIVE OIL
FRESHLY GROUND BLACK PEPPER
A LITTLE EXTRA-VIRGIN OLIVE FOR SEARING
*RESERVE A 1/2CUP OF ORGANIC CHICKEN BROTH FOR COOKING.

FOR THE RISOTTO:
1 BUNCH OF ORGANIC ASPARAGUS, TIPS TRIMMED AND PIECES CUT ON BIAS
3 CUPS OF LOW-SODIUM ORGANIC CHICKEN BROTH
2 CUP OF HOT WATER
2 PACKAGES OF DRIED  ORGANIC PORCINIS STEEPED IN THE HOT WATER
2 CUPS OF ORGANIC CRIMINI OR WILD MUSHROOMS, CLEANED AND SLICED THINLY
4 TEASPOONS UNSALTED BUTTER
4 TEASPOONS OLIVE OIL
1/2 SMALL ORGANIC YELLOW ONION CHOPPED
2 CUPS OF CARNAROLI RICE
1 CUP OF WHITE WINE
GRATED PARMIGIANNO REGIANNO TO TASTE(2-4OUNCES)
4 TABLESPOONS BUTTER
PORCINI OIL TO TASTE

YOU WILL NEED KOSHER SALT OR SEA SALT FOR SEASONING.

FOR THE CHICKEN:
PRE-HEAT THE OVEN TO 400 DEGREES
MARINATE THE CHICKEN IN EITHER A LARGE ZIPLOC BAG OR CONTAINER UP TO A DAY AHEAD.  BEFORE COOKING, SEASON THE CHICKEN LIBERRALLY WITH KOSHER SALT.  IN AN ALL-CLAD PAN ON HIGH HEAT ADD A LITTLE EXTRA-VIRGIN OLIVE OIL TO GLAZE THE PAN.  PLACE TWO CHICKEN BREATS SKIN SIDE DOWN IN THE PAN CAREFULLY SWEEPING THEM IN THE PAN, SO THEY DON’T STICK.  DO NOT CROWD THE PAN. TURN DOWN THE HEAT TO MEDIUM-HIGH. LET THE CHICKEN BREAST BROWN IN THE PAN (ABOUT 4 MINUTES). WHEN THEY ARE BROWN TURN THEM OVER AND LET THEM COOK FOR ABOUT TWO MINUTES ON THE OTHER SIDE.
AT THIS POINT YOU CAN HAVE THE CHICKEN REST FO UP TO AN HOUR AT ROOM TEMP, OR YOU CAN PROCEED AND PLACE IN OVEN.  COOKING TIME WILL DEPEND ON IF THE BREATS ARE GOING STRAIGHT FROM THE PAN TO THE OVEN OR HAVE RESTED FOR A PERIOD OF TIME.  PLACE CHICKEN THE

CHICKEN WITH WILD MUSHROOM AND ASPARAGUS RISOTTO(CON’TD

PAN YOU SERED THEM IN WITH A HALF-CUP OF CHICKEN BROTH TO DEGALZE THE PAN.  CHICKEN SHOULD TAKE BETWEEN 20-3O MINUTES.

FOR THE RISOTTO:
BLANCH THE ASPARAGUS TIPS AND PIECES IN BOIING WATER FOR 2 MINUTES.  SAUTE THE CRIMINI MUSHROOMS IN 2 TBSPS OLIVE OIL AND 2 TBSP BUTTER, UNTIL GOLDEN, SEASON AND SET ASIDE.
PLACE THE CHICKEN STOCK IN A SMALL SAUCEPAN, AND KEEP WARM. MELT THE BUTTER AND OLIVE OIL IN A LARGE PAN OVER MODERATE HEAT.  ADD THE FINELY DICED ONION, SAUTE UNTIL TRANSLUCENT, 2-3 MINUTES.  ADDD THE RICE AND SAUTE, WHILE FREQUENTLY STIRRING, UNTILI IT TOO BECOMES TRANSLUCENT OR STOPS “POPPING”, ABOUT 3 MINUTES.  ADD THE WINE, STIRRING CONTINUOSLY,LET COOK UNTIL IT HAS BEEN COMPLETELY ABSORBED.  THEN ADD THE STOCK, STIRRING CONTINUOUSLY,1/2 CUP AT A TIME, ADDING MORE ONLY WHEN HE RICE HAS ABSORBED THE PREVIOUS BATCH.  ONCE THE RICE LOOKS ABOUT READY AND IS ALMOST AL DENTE, REMOVE FROM HEAT AND SPREAD ON A SHEET PAN TO COOL.  THIS CAN BE DONE UP TO THREE HOURS AHEAD OF TIME, COVER ONCE IT HAS COOLED.  WHEN READY TO BEGIN AGAIN, IN A CLEAN PAN HEAT ON MODERATE HEAT, ADD THE RICE AND BEGIN TO WARM THE RICE.  AT THIS POINT FOLLOW THE FOLLOWING DIRECTIONS.
IF YOU CHOOSE TO CONTINUE WITHOUT COOLING THE RICE, STRAIN THE WARM PORCINI WATER AND CONTINUE WITH THE SAME PROCESS AS THE STOCK.  ADDING THE PORCINI WATER 1/2CUP AT A TIME.  WHEN HOT, ADD THE MUSHROOMS AND ASPARAGUS. ONCE THE RICE IS COOKED, REMOVE FROM HEAT.  ADD PARMESAN AND BUTTER AND STIR VIGOURSLY.  ADD SALT, PEPPER AND PORCINI OIL TO TASTE AND SERVE WITH THE ROSTED CHICKEN. ENJOY!

MOLTEN FUDGE CAKE
WITH CARAMEL, COCOA NIBS AND VANILLA BEAN ICE CREAM

SERVES 4-6 CAKES

FOR THE CARAMEL SAUCE (MAKES ABOUT 1 1/2 CUPS):
1 CUP SUGAR
1/2 CUP OF WATER
1 CUP HEAVY CREAM
1 TBSP UNSLATED BUTTER
1/2 TEASPOON VANILLA EXTRACT OR VANILLA BEAN PASTE
PINCH OF SALT

FOR THE FUDGE CAKE (BATTER MAKES 10-15 CAKES):

1/2 POUND OF UNSALTED BUTTER (CUT INTO SMALL PIECES)
1/2 POUND OF BITTERSWEET CHOCOLATE, CHOPPED
6 EGGS
1 1/2 CUPS SUGAR
1/4 CUP CAKE FLOUR
3/4 CUP UNSWEETENED COCOA POWDER
PINCH OF SALT
PARCHMENT PAPER ROUNDS FOR CAKE MOLDS
2 TBSP MELTED BUTTER FOR MOLDS

FOR COCOA NIB WAFERS:

3/4 CUPS BUTTER
3/4 CUPS BROWN SUGAR
3/4 CORN SYRUP
1/2 CUP ALL PURPOSE FLOUR
1/2 CUP COCOA NIBS

DIRECTIONS

MOLTEN CAKES (CONT’D)

FOR THE CAKES:
PREHEAT OVEN TO 400 DEGREES. CUT PARCHMENT INTO THE SHAPES OF THE BOTTOM OF CAKE MOLDS.  BUTTER CAKE MOLDS. PLACE PARCHMENT ROUNDS AT THE BOTTOM OF MOLDS.
MEASURE ALL INGREDIENTS.  CHOP THE CHOCOLATE AND ADD TO THE CUBED BUTTER IN A GLASS BOWL.  PLACE IN MICROWAVE FOR 2 MINUTES, OR UNTIL MELTED. STIR AND SET ASIDE. YOU CAN ALSO USE A DOUBLE BOILER, BUT I THINK THIS IS EASIER.  IN LARGE METAL BOWL, WHISK EGGS AND SUGAR TOGETHER UTIL COMBINED WELL.  ADD THE WARM CHOCOLATE MIXTURE TO THE EGG MIXTURE.  COMBINE WELL. GENTLY SIFT IN THE COCOA, FLOUR AND SALT, FOLDING WITH A SPATULA  UNTIL INCORPORATED.  AT THIS POINT YOU CAN REFRIGERATE FOR UP TO TWO WEEKS, OR FREEZE FOR A MONTH IN A ZIPLOC BAG, WITH NO AIR.  IF YOU CHOOSE TO FREEZE, TAKE OUT THE NIGHT BEFORE AND LEAVE IN TH REFRIGERATOR.
COOKING TIME WILL BE AFFECTED BY HOW COLD THE MIXTURE IS.
SPOON THE MIXTURE 3/4 THE WAY UP THE MOLDS.  MAKE 2 EXTRA…JUST IN CASE YOU MESS UP!
PLACE MOLDS ON A COOKIE SHEET, AND PLACE IN THE OVEN FOR 10-12 MINUTES, OR UNTIL DESIRED.

FOR THE COCOA NIB WAFERS:
PREHEAT OVEN TO 350 DEGREES.  MELT BUTTER AND BROWN SUGAR ON STOVETOP OR IN THE MICROWAVE IN A GLASS BOWL.  ADD CORN SYRUP AND SALT. WHISK IN DRY INGREDIENTS INTO BUTTER MIXTURE.  FOLD IN COCOA NIBS.  LET COOL.  USING A MELON BALLER SCOOP OUT MIXTURE ON SILPAT, LEAVING ROOM FOR ITO GROW INTO A CIRCLE.  BAKE FOR 5-7 MINUTES, DEPENDING ON OVEN.  TEST FOR CRISPINESS, IF NECESSARY BAKE MORE UNTIL DONE.

FOR DESSERT:

SPOON CARAMEL ON TH E PLATE.  CAREFULLY PLACE THE HOT CAKE ON TO THE CARAMEL.  TURNING THE MOLD OVER, AND TAPPING IT WITH A TOWEL.  PEAL OFF THE PARCHMENT PAPER.  PLACE THE COCOA NIB WAFER ON TOP, AND SCOOP A SMALL AMOUNT OF ICE CREAM ON THE NIB WAFER AND OOH, LA, LA!