Recipes From III Forks, Jasper, M Grill & Tap, and Iris

Readers request their favorite recipes from popular Dallas restaurants.

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Requested Recipes From Popular Dallas Restaurants

Can you find the recipe for the tomato soup from III Forks? My attempts at re-creating it have been unsuccessful.
     Nikki Davis, Dallas

III Forks’ Tenderloin Tomato Soup
(serves 4)

 2        large tomatoes, ripe
 1/4     pound beef tenderloin scraps
 1        tablespoon vegetable oil
 1        small strip smoked bacon
 1        small onion, chopped
 1        stalk celery, chopped
 2-3     cloves garlic, chopped
 1        small bay leaf
 1        teaspoon thyme
 1        tablespoon basil
 1 1/2  tablespoons tomato paste
 1/4     cup tomato scraps (or canned tomatoes)
 4        cups chicken stock
 3/4     teaspoon salt
 1/4     teaspoon black pepper

Oven-roast tomatoes at 350 degrees for 30 minutes. In a large stockpot over high heat, sear beef in olive oil. Remove beef, leaving the rendered fat. Add onions, celery, and garlic. Saute until translucent. Stir in thyme, basil, bay leaf, and tomato paste. Add tomato scraps, roasted tomatoes, chicken stock, and salt. Bring to a boil then reduce to a simmer and cook for 25 minutes. Puree and strain tomato mixture. Adjust salt and pepper to taste.


I’d love to have Jasper’s  macaroni and cheese recipe to accompany my husband’s barbecue. Can you guys find it?
     Laura Reichle, Carrollton

Jasper’s Aged Gouda Mac & Cheese
(serves 8)

 1     tablespoon canola oil
 1/2  pound dried farfalle (baby bowtie) pasta
 2     cups chicken stock
 1/2  cup heavy cream
 2     ounces pearl onions, roasted and peeled
 2     cloves garlic, roasted and quartered
 1/4  cup Grana Padano Parmesan cheese, grated
 1/4  cup aged Gouda cheese,shredded
 2     teaspoons basil, chopped
 2     teaspoons oregano, chopped
 2     teaspoons parsley, chopped
 2     teaspoons spinach, chiffonade (thin strips or shreds)
 2     ounces country ham,  julienned
        Kosher salt to taste
        Cracked black pepper to taste

In a large pot over medium heat, add canola oil and saute half the pasta until golden brown. Add remaining pasta and cover with half the chicken stock. Cook until pasta absorbs most of the stock. Add remaining stock and continue cooking until all liquid is absorbed. Add heavy cream, onions, garlic, and cheese. Stir until cheese is melted. Add chopped herbs, spinach, and ham. Adjust final seasoning with kosher salt and cracked black peppercorns. Serve warm.


The grilled salmon at M Grill & Tap is wonderful. Can you get the recipe for their glaze?
     Mark Hardy, Dallas

M Grill & Tap’s Maple-Ginger Salmon
(serves 4)

Ginger Glaze
 1        teaspoon fresh gingerroot, grated
 2        teaspoons garlic, chopped
 1/3     cup maple syrup
 2 1/2  tablespoons sugar
 3        tablespoons dry sherry wine blended with 1 teaspoon cornstarch
 4        tablespoons ketchup
 1/3     cup lite soy sauce

  Fresh Atlantic salmon, cut into four 6-7-ounce filets

In a large saucepan, mix together ginger, garlic, sugar, ketchup, and soy sauce. Bring to a boil. Add sherry/ cornstarch mixture and simmer for 10 minutes. Set aside.

Grill salmon. Brush salmon generously with glaze and serve.


I’ve tried and tried to make cranberry and pistachio biscotti like Iris’, but they never turn out. What’s their secret?
     Jocelyn Knochel, Plano

Iris’ Cantuccini di Prato
Red and Green Biscotti
(makes approximately three dozen)

 1 3/4  cups flour
 1        cup sugar
 1        teaspoon baking powder
 1/2     teaspoon salt
 2        eggs, slightly stirred
 1        tablespoon vanilla
 1/4     cup butter, cut into small pieces
           Egg wash (1 egg mixed with 1 tablespoon water)
 1        cup raw pistachios
 1/2     cup dried cranberries

Preheat oven to 350 degrees. Mix flour, sugar, baking powder, and salt in a food processor for five pulses. Add butter and blend for another 10 pulses. Mix in vanilla and eggs until dough starts to stick together. Add nuts and fruit and process for five more pulses.

Pour dough out on a pastry board and divide into three sections. Form small, 1/2-inch-thick rectangles, and place on a baking sheet, leaving about two inches between each one. Brush with egg wash and sprinkle with sugar.

Bake at 350 degrees for 30 minutes or until brown. Remove, let cool on a rack, and cut into 3/8-inch diagonal slices. Place on baking sheet (cut side up) and bake in oven at 325 degrees, approximately 15 minutes. Remove, cool, and store. Biscotti should keep about two weeks in an airtight container.


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