The Cone Issue #8 Winter 2016 | Page 39

In a medium sauce pan sauté the onions,
mushrooms and sliced bell pepper. When almost
done add the crushed garlic. Add a dash of salt
while cooking.

1.

2.

3.

Once the mushroom, onion and bell peppers have
soften just a bit drain any excess liquid off and
pour the mix into the Red Pepper & Tomato
Bisque.

4.

5.

to
er & Toma
e Red Pepp
g to
th
r
in
u
g
o
in
p
r
e
b
e tim
almost
r
e
ft
A
t.
At the sam
o
p
r 3 to 4
a medium
d simmer fo
Bisque into
n
a
t
a
e
h
e
er th
burn it.
a boil - low
eful not to
r
a
c
e
B
.
s
minute

Cut the lamb away from the bone and into bite
size pieces. Place them back into the pan with
the dripping and toss lightly over low heat. Add
heavy cream, salt and pepper. About 1 minute.

Take
butt the lamb
er
a
sure and oli nd plac
ve oi
e it i
to tu
n
l,
Whe
r
n it i n it sev cook to a sauce
eral
med
s don
pan
cutti
ti
iu
w
ng b
e
oard , remov mes so a m rare. ith
e it f
.
s not
Mak
rom
i
the p to burn ng
it.
an a
nd o
nto a

6.

7.

o
3t
ut o
b
er
ra
t fo d cov d the
a
e
hh
t an b an
hig ff hea lam 2
/
d
e
o
the bout
at m turn es of
A
e
e.
ic
en
qu
bis nd th tty ju bisqu
r
fa
me s a
he
Sim inute e rich eate t
39
4 m ing th perm
t
let am to
THE CONE - ISSUE #8 - WINTER 2016
cre utes.
n
i
m

Pour entire contents of the pan into the bisque.
Stir to blend all of the ingredients throughout
the bisque. Add more salt or pepper to taste if
need. .