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Stew & Soup! Healthy Winter E
xactly how shall we be comforted during our long, cold Montana winters? Should we conjure up a Norman Rockwell style image of our hearty pio- neer forbears gathered 'round a roaring fire in a hunting camp? Those idealized scenes of Americana permeate so much of the commercial landscape we're exposed to, that we may actually end up disappointed rather than com- forted.
So how shall we pull it off? Here's how: We'll create our own comfort with a clas- sic approach to beef stew and soup that will satiate both hunters and gatherers, while at the same time changing our approaches to fat content, seasoning and nutrition.
BY CHEF JIM GRAY STEW
First on the list is the use of fat. By using virgin (not extra virgin) olive oil, you're using a type of fat that is bet- ter for your body than most others. Calorie-wise, however, fat is fat. An ounce of fat, no matter what the source, is 14 grams of fat. But the chemistry of the human body is such that you need fat in order to metabolize protein. So use a good fat like virgin olive oil.
Next use a lean cut of meat and trim it of most (not all) of the fat and any silver skin that may be present. Consider the vegetables you'll use to fill out the stew. Both onions and carrots are important because as they cook they release natural sugars that add great flavor to
DISTINCTLY MONTANA | DIGITAL
Watch the interview with Chef Jim. Go to:
www.distinctlymontana.com/chefjim131 www.distinctlymontana.com 39
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JIM GRAY WAS NAMED MONTANA'S CHEF OF
IN 2005, THE YEAR!
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