Love of experimenting leads cook on lifetime of discovery in the kitchen

While Joe Moninski initially was disappointed when he didn't make it past the first round of competition of 2012's Cook of the Week Challenge, he still enjoyed the experience, especially getting to experiment with one of his secret ingredients — tofu.

“I like to research an ingredient, find out where it comes from, how it's made, how to use it,” says Joe, of Arlington Heights. “Deb Pankey gave us a challenge with tofu — I had never used it before!”

Joe has been cooking since he graduated from college and moved to the Chicago area from Massachusetts more than 30 years ago. Initially, as a bachelor, his motivation was simply survival.

“Number one, going out to eat was expensive,” he laughs, “but I like doing things that are creative.” An engineer by trade, he continued to do most of the cooking for his family through the years.

“I like to experiment, which is why I like cooking savory better than baking. I don't find baking friendly. With baking it has to be exact, or it doesn't turn out. You can play around with savory recipes.”

Joe, who recently lost 40 pounds with diet and exercise, leans toward healthful meals.

“I like that I can cook healthy meals and we don't have to rely on (processed) diet foods, or be too picky when we go out to restaurants,” Joe says. “I tend to stay away from frying — I don't use a lot of butter. I love to use olive oils and balsamic vinegars, certain spices.”

He acknowledges the holidays are a time for the occasional splurge, like when family and friends gather at the end of the year for the annual making of the pierogis.

“I have some old recipes from my mother; we make hundreds of pierogi. We set up an assembly line. My kids like the ones with cheese and potatoes, but we make all kinds, then parboil them so we can freeze them and enjoy them for a good part of the year.”

The Moninskis do enjoy entertaining; Joe likes to plan the menu around a special event.

“I'll make up a menu and then print it out special to whatever we're celebrating, so people can see what we're having — a bill of fare all the way through to dessert.”

The recipes he shares today for seared scallops, kale salad and stuffed pork tenderloin were served at a recent special family gathering.

Possibly because he worked in product design for his entire career, Joe is also concerned that his meals look pleasing on the plate.

“I find it a creative outlet,” explains Joe. “I think having a meal should excite all of your senses. It's about the whole experience. If food smells good and looks good, people are going to enjoy it.”