Corn in the traditional Romanian cuisine

Corn in the traditional

Romanian cuisine

Corn in the traditional

Romanian cuisine

University ProfessorDoctor Iacob Kerbalek

Corn - a short description

• Corn (Zea mays ssp. mays, also known as maize) is a cereal originating in Central America, which is cultivated nowadays in many regions of the world as an edible or industrial plant, also used for feeding live stock; alongside wheat, it represents 80% of all cereal production.

• In our country, corn holds the leading position in the agricultural production, both in terms of agricultural surface and crops.

Corn - a short description – SCURTA DESCRIERE

Corn is part of the Graminaceae family, the Zea mays species, which includes the following other varieties● the corn with tough kernels, which has the endosperm in the peripheral side of the kernel, being floury in the center● the horses’ tooth corn, in which the floury endosperm takes up most of the kernel

●the corn for popcorn, with white and shiny kernels, with a horn-like endosperm, except for a region next to the embryo;


● the starchy corn, with a wholly floury endosperm;

● the sugary corn, rich in Carbon hydrates and poor in starch, the kernels are wrinkled upon drying;

● the waxy corn;

● the “clothed” corn


In almost all of the ecologic corn-growing areas in the world hybrids are planted instead of varieties. The first corn hybrids were created in the USA and were introduced intro the cultures after 1954.

In this way, the following agricultural biological and technical traits are enhanced:

• A high resistance to drought and falling• A high resistance to some illnesses and

pests• The complete mechanization of agricultural

technical and crop work• A good usage of organic and mineral

fertilizers, as well as irrigation water etc.

The importance of corn in food and feeding livestock

● In man’s food intake, corn is used as corn flour, corn flakes, popcorn or boiled corn etc;

● in the industry, corn kernels are the prime matter for making ethyl alcohol, starch, glucose and dextrin;

● domestic and industrial fuel


● the making of bio plastic

● the high content in fat (above 6%) in the corn seeds makes this a plant good for extracting high quality oil, which is used in diet foods;

● for feeding animals, corn is used in different forms: concentrated kernels, green cobs, silo corn or simple cobs;


● corn kernels contain: 11,5-14% water, 9,5-15% protein, 5-8% fat, 1,5-2% mineral salt, 65-72% starch; 1 kilogram of corn has 70-80 grams of edible protein and 1,20-1,30 nutritional units;

● using corn for silos, considered to be the “winter meadow” of animals is the most efficient way to feed animals during the time they are kept in the stables.

The Properties of Corn

• corn contains many hydrocarbons, starch, albumens, many group B vitamins, vitamin E, iron, phosphorus, magnesium, zinc and potassium.

• magnesium which is found in large quantities in corn completes the lack of this element due to diseases caused by the ageing of the organism.


• vitamin E contributes to the strengthening of the immune and muscle systems of man.

• It is also called the vitamin of youth, being an antioxidant which slows the aging process of the organism.


• Corn has an effect against stress. It is rich in group B vitamins, especially in vitamin B1, which has an effect upon the functioning of the nervous system, the muscles, the heart and the production of red cells. 150 grams of corn cover about 25% of the necessary quantity of B1 for an adult.

• Corn has an effect against stress. It is rich in group B vitamins, especially in vitamin B1, which has an effect upon the functioning of the nervous system, the muscles, the heart and the production of red cells. 150 grams of corn cover about 25% of the necessary quantity of B1 for an adult.


• Corn also contains a great antioxidant, namely beta-carotene, which protects against arthritis. By introducing corn into our daily menu, we decrease the risk of developing heart disease or cancer. The carbohydrates in corn give energy and do not allow for fat to be stored. Energy value: 100 grams of corn – 97 calories.

• Corn also contains a great antioxidant, namely beta-carotene, which protects against arthritis. By introducing corn into our daily menu, we decrease the risk of developing heart disease or cancer. The carbohydrates in corn give energy and do not allow for fat to be stored. Energy value: 100 grams of corn – 97 calories.

The Consumption of Corn in Romania

• In Romania, the consumption of pre-packaged corn flour is of 70-80 thousand tons/year.

• Apart from the pre-packaged corn flour available in stores there are also around 50 thousand tons of corn flour available for self-consumption.

• In Romania, the consumption of pre-packaged corn flour is of 70-80 thousand tons/year.

• Apart from the pre-packaged corn flour available in stores there are also around 50 thousand tons of corn flour available for self-consumption.

The Consumption of Corn in Romania

• For the production of beer, the consumption of corn is of 50-60 thousand tons/year.

• For feeding animals, the corn consumption is over 1 million tons/year.

• For the production of beer, the consumption of corn is of 50-60 thousand tons/year.

• For feeding animals, the corn consumption is over 1 million tons/year.

• The appearance of corn in Wallachia, The appearance of corn in Wallachia, Moldavia and Transylvania caused Moldavia and Transylvania caused many debates in Romanian many debates in Romanian historiography, the best study to date historiography, the best study to date being that of the great historian being that of the great historian Constantin C. Giurescu - Constantin C. Giurescu - “Controversial Problems in Romanian “Controversial Problems in Romanian Historiography”.Historiography”.

• The appearance of corn in Wallachia, The appearance of corn in Wallachia, Moldavia and Transylvania caused Moldavia and Transylvania caused many debates in Romanian many debates in Romanian historiography, the best study to date historiography, the best study to date being that of the great historian being that of the great historian Constantin C. Giurescu - Constantin C. Giurescu - “Controversial Problems in Romanian “Controversial Problems in Romanian Historiography”.Historiography”.

The Path of Corn – From the New World to the Peasant Villages at the Foot of the Carpathian Mountains

• The ruler Mihai Cantacuzino, the author The ruler Mihai Cantacuzino, the author of “Histories of the Romanians”, written of “Histories of the Romanians”, written in 1776 attributes the introduction of in 1776 attributes the introduction of corn in Wallachia to his predecessor corn in Wallachia to his predecessor Serban Cantacuzino (who ruled Serban Cantacuzino (who ruled between 1678-1688). “During his reign – between 1678-1688). “During his reign – says the ruler – he first planted corn in says the ruler – he first planted corn in Wallachia and greatly helped the Wallachia and greatly helped the country, both to feed the people and to country, both to feed the people and to feed their animals, especially in times feed their animals, especially in times when wheat did not grow well. It was of when wheat did not grow well. It was of great help to the people to have this great help to the people to have this seed in times of hunger”.seed in times of hunger”.

• The ruler Mihai Cantacuzino, the author The ruler Mihai Cantacuzino, the author of “Histories of the Romanians”, written of “Histories of the Romanians”, written in 1776 attributes the introduction of in 1776 attributes the introduction of corn in Wallachia to his predecessor corn in Wallachia to his predecessor Serban Cantacuzino (who ruled Serban Cantacuzino (who ruled between 1678-1688). “During his reign – between 1678-1688). “During his reign – says the ruler – he first planted corn in says the ruler – he first planted corn in Wallachia and greatly helped the Wallachia and greatly helped the country, both to feed the people and to country, both to feed the people and to feed their animals, especially in times feed their animals, especially in times when wheat did not grow well. It was of when wheat did not grow well. It was of great help to the people to have this great help to the people to have this seed in times of hunger”.seed in times of hunger”.


• Historians claim that this plant Historians claim that this plant started being cultivated in the started being cultivated in the Principalities during the first half Principalities during the first half of the 17th century. To support of the 17th century. To support this date, some researchers use this date, some researchers use the Cucuruzi and Cucuruzeni the Cucuruzi and Cucuruzeni types, mentioned in a 17th century types, mentioned in a 17th century document.document.


• Ever since it was first introduced into the traditional cuisine, corn has constituted a basic food, due to it’s nourishing qualities, as we can see from the name the people gave it – the one in the house who is full. The importance of corn in the cuisine is certified by the large areas being cultivated, which go back to times when people ate less bread and corn was of the essence.

•In the Memoria Ethnologica, Pamfil Biltiu writes that the importance people gave this food is a result of the multitude of stages dealing with every stage of its cultivation.

• ““Mamaliga” (polenta) is the Romanian name Mamaliga” (polenta) is the Romanian name for a kind of food that is prepared from corn for a kind of food that is prepared from corn flour.flour.

• It is better known in the rest of the world It is better known in the rest of the world under its Italian name – polenta, but it is also under its Italian name – polenta, but it is also well known in many other countries, such as well known in many other countries, such as Hungary (puliszka) Savoy, Switzerland, Hungary (puliszka) Savoy, Switzerland, Austria, Croatia (palenta, žganci, pura), Austria, Croatia (palenta, žganci, pura), Slovenia (polenta , žganci), Serbia (palenta), Slovenia (polenta , žganci), Serbia (palenta), Bulgaria, Corsica, Brazil (polenta), Argentina, Bulgaria, Corsica, Brazil (polenta), Argentina, Ukraine (culesa), Uruguay, Venezuela and Ukraine (culesa), Uruguay, Venezuela and Mexico.Mexico.

Romanian Polenta – A National Symbol?

• Polenta is a traditional food in Romania. Polenta is a traditional food in Romania. Considered to be the food of peasants, Considered to be the food of peasants, it is often used as a substitute for bread it is often used as a substitute for bread or as a basic food during summer or as a basic food during summer periods when working hard in the field periods when working hard in the field does not allow for preparing homemade does not allow for preparing homemade bread and in the poor rural areas. Today bread and in the poor rural areas. Today polenta and other foods based on it polenta and other foods based on it have become dishes also available in have become dishes also available in expensive restaurants and are expensive restaurants and are appreciated by gourmet lovers.appreciated by gourmet lovers.


• Polenta is a traditional food in Polenta is a traditional food in Romania. Considered to be the food of Romania. Considered to be the food of peasants, it is often used as a peasants, it is often used as a substitute for bread or as a basic food substitute for bread or as a basic food during summer periods when working during summer periods when working hard in the field does not allow for hard in the field does not allow for preparing homemade bread and in the preparing homemade bread and in the poor rural areas. poor rural areas.


• It was widely used before the It was widely used before the industrialization, given the easiness of industrialization, given the easiness of making it in comparison to bread. In the making it in comparison to bread. In the modern age, the preoccupation for a modern age, the preoccupation for a diverse and healthy diet has made the diverse and healthy diet has made the subject of numerous research projects, subject of numerous research projects, and the science of nutrition considers and the science of nutrition considers polenta to have a high intake of polenta to have a high intake of vitamins, being recommended to people vitamins, being recommended to people who suffer of lung diseases, respiratory who suffer of lung diseases, respiratory problems or anemia etc. problems or anemia etc.


• Today polenta and other foods Today polenta and other foods based on it have become dishes based on it have become dishes also available in expensive also available in expensive restaurants and are appreciated by restaurants and are appreciated by gourmet lovers.gourmet lovers.


• Traditionally, polenta is made by boiling Traditionally, polenta is made by boiling water with salt and corn flour into a cast iron water with salt and corn flour into a cast iron bowl, which has a special shape, named bowl, which has a special shape, named ceaun (cast-iron kettle). When it is prepared ceaun (cast-iron kettle). When it is prepared is the peasant style and used instead of is the peasant style and used instead of bread, it is much thicker than Italian polenta bread, it is much thicker than Italian polenta and can be cut into pieces, much like bread.and can be cut into pieces, much like bread.

• When it is cooked for other purposes, When it is cooked for other purposes, polenta can be moist, much like porridge. polenta can be moist, much like porridge.


• It has been on the table of the It has been on the table of the Romanian people for over 1000 years, Romanian people for over 1000 years, in spite of the fact that corn only made in spite of the fact that corn only made it to the Danube around the 17th it to the Danube around the 17th century, and polenta has melted its century, and polenta has melted its destiny together with that of the destiny together with that of the peasants, gaining a special dimension peasants, gaining a special dimension in the spirituality of the Romanians.in the spirituality of the Romanians.


• If in ancient times when grazing the flock was still predominant and the cultures most often encountered were those of millet – from its flour bread and polenta could be made, later on corn took over. The extraordinary spread of corn in these parts, which nowadays greatly exceeds wheat cultures is owed to the fact that corn polenta is far superior.

• If in ancient times when grazing the flock was still predominant and the cultures most often encountered were those of millet – from its flour bread and polenta could be made, later on corn took over. The extraordinary spread of corn in these parts, which nowadays greatly exceeds wheat cultures is owed to the fact that corn polenta is far superior.


• “Polenta has made history in Romania but has never grown to have the dimension of bread or the prestige of wheat. In every seed of wheat one can see the face of Christ, bread is part of holy customs, of the entire Christian symbolism”. (Serban Anghelescu, ethnologist, scientific researcher at the Museum of the Romanian Peasant). In spite of this, polenta has created a special place for itself in Romanian traditions, although it is only known here for barely 300 years.

• “Polenta has made history in Romania but has never grown to have the dimension of bread or the prestige of wheat. In every seed of wheat one can see the face of Christ, bread is part of holy customs, of the entire Christian symbolism”. (Serban Anghelescu, ethnologist, scientific researcher at the Museum of the Romanian Peasant). In spite of this, polenta has created a special place for itself in Romanian traditions, although it is only known here for barely 300 years.


• Polenta is not a “Romanian patented food”. From the Balkans to Southern France, boiling corn flour has been an essential eating habit in the past centuries. In Sicily and the poorer South of the Italian Peninsula, polenta is even a symbol, brought down only by the diversity of recipes that are found in local culinary specificities.

• Polenta is not a “Romanian patented food”. From the Balkans to Southern France, boiling corn flour has been an essential eating habit in the past centuries. In Sicily and the poorer South of the Italian Peninsula, polenta is even a symbol, brought down only by the diversity of recipes that are found in local culinary specificities.


• That which brings polenta the value of a symbol has much to do with a constant connection to poor rural areas, which sadly still exist today. From the top of the mountain to the middle of the Baragan plains, the Romanian peasant has swallowed it in notches, working hard as a serf or sharing it with his animals.

• That which brings polenta the value of a symbol has much to do with a constant connection to poor rural areas, which sadly still exist today. From the top of the mountain to the middle of the Baragan plains, the Romanian peasant has swallowed it in notches, working hard as a serf or sharing it with his animals.


Tandoori CornPreparation

• 1. The corncobs are placed in simmering water with salt for 8-10 minutes. During this time, the butter is stirred until it foams and is mixed with the Tandoori paste. Mint leaves are to be cut into small shreds and folded. It is to be seasoned with pepper and lemon juice.

• 2. The corncobs are left to dry well and then the Tandoori-Butter paste is applied and they are left to grill by mild heat for 10 minutes on each side. The hot corncobs are then served with the rest of the Tandoori butter mix.

Tandoori CornPreparation

• 1. The corncobs are placed in simmering water with salt for 8-10 minutes. During this time, the butter is stirred until it foams and is mixed with the Tandoori paste. Mint leaves are to be cut into small shreds and folded. It is to be seasoned with pepper and lemon juice.

• 2. The corncobs are left to dry well and then the Tandoori-Butter paste is applied and they are left to grill by mild heat for 10 minutes on each side. The hot corncobs are then served with the rest of the Tandoori butter mix.

What else is there besides polenta?

• Corn Muffins

Ingredients

• Quantity needed for 12 Muffins

• 1 small red pepper

• 1 small green pepper

• 150 g corn kernels from a package

• 1 vegetable bullion cube

• 100 g flour (type 1050)

• 150 g corn flour

• 150 g Gruyere cheese

• 2 ½ spoons baking powder

• ½ spoon sodium

• 1 egg

• 300 g yoghurt

• butter for the pot

• salt and pepper from the grinder

• Corn Muffins

Ingredients

• Quantity needed for 12 Muffins

• 1 small red pepper

• 1 small green pepper

• 150 g corn kernels from a package

• 1 vegetable bullion cube

• 100 g flour (type 1050)

• 150 g corn flour

• 150 g Gruyere cheese

• 2 ½ spoons baking powder

• ½ spoon sodium

• 1 egg

• 300 g yoghurt

• butter for the pot

• salt and pepper from the grinder


• Potatoes with corn

• Preparation

• 1. Peal the potatoes, cut them into quarters and boil them in salted water for 20 minutes. Let the corn drip into a strainer.

• 2. Pour the potatoes, dry them shortly and mash them. Warm some milk and mix the corn with the potatoes and with salt.

• 3. Warm up some butter in a frying pan and throw in some freshly grind nutmeg.

• Potatoes with corn

• Preparation

• 1. Peal the potatoes, cut them into quarters and boil them in salted water for 20 minutes. Let the corn drip into a strainer.

• 2. Pour the potatoes, dry them shortly and mash them. Warm some milk and mix the corn with the potatoes and with salt.

• 3. Warm up some butter in a frying pan and throw in some freshly grind nutmeg.


Potato Salad with Corn

• Potatoes, freshly made

• Onions• Herb-flavored

vinegar• Sugar• Beef broth• Pepper, salt• Mayonnaise• Sour cream• Mustard• Lemon juice• Corn• Red pepper• Peas• Parsley• Dill

Potato Salad with Corn

• Potatoes, freshly made

• Onions• Herb-flavored

vinegar• Sugar• Beef broth• Pepper, salt• Mayonnaise• Sour cream• Mustard• Lemon juice• Corn• Red pepper• Peas• Parsley• Dill


Wrap with Ham Fillet, Pepper and Corn

• Ingredients• 20 g mustard• 1 full fat yoghurt• 1 horseradish• 1 tortilla wrap (about

20 cm diameter)• 6 slices of fillet ham

(about 5 g)• ¼ red pepper• 2 doses of

vegetables and corn• toothpicks• greaseproof paper

Wrap with Ham Fillet, Pepper and Corn

• Ingredients• 20 g mustard• 1 full fat yoghurt• 1 horseradish• 1 tortilla wrap (about

20 cm diameter)• 6 slices of fillet ham

(about 5 g)• ¼ red pepper• 2 doses of

vegetables and corn• toothpicks• greaseproof paper


• Easy to make Corn Soup

• Ingredients

• Quantities needed for 4 portions

• 4 corncobs or 30 g of corn from the bag

• 1 onion

• 2 pieces of garlic

• a bit of coriander (for the side dish)

• butter (for vegans without lactose: vegetable fat)

• 1 vegetable stock

• soya sauce

• sugar

• corn starch (without gluten: from potatoes)

• Easy to make Corn Soup

• Ingredients

• Quantities needed for 4 portions

• 4 corncobs or 30 g of corn from the bag

• 1 onion

• 2 pieces of garlic

• a bit of coriander (for the side dish)

• butter (for vegans without lactose: vegetable fat)

• 1 vegetable stock

• soya sauce

• sugar

• corn starch (without gluten: from potatoes)


• Empanadas with Strawberry and Corn

• Ingredients

• Quantities needed for 8 pieces

• Water

• Fine polenta

• Honey

• 150 g ricotta

• 250 g strawberries

• square pieces of puffy pastry made with boiled butter, 340 g powdered sugar for sprinkling on top

• Empanadas with Strawberry and Corn

• Ingredients

• Quantities needed for 8 pieces

• Water

• Fine polenta

• Honey

• 150 g ricotta

• 250 g strawberries

• square pieces of puffy pastry made with boiled butter, 340 g powdered sugar for sprinkling on top


• Corn and Onion Quiche

• 200 g butter (melted), 350 g flour, baking soda, salt, freshly grinder pepper.

• For the filling: 4 big onions (pealed and cut into small pieces), olive oil, salt, freshly grinder pepper, sugar, 2 bagged portions of corn (dripped). For the dish: 3 eggs, ¼ sour cream, salt and freshly grinder pepper, fresh nutmeg. Besides these: flour for the mixing and fat for the pot.

• Corn and Onion Quiche

• 200 g butter (melted), 350 g flour, baking soda, salt, freshly grinder pepper.

• For the filling: 4 big onions (pealed and cut into small pieces), olive oil, salt, freshly grinder pepper, sugar, 2 bagged portions of corn (dripped). For the dish: 3 eggs, ¼ sour cream, salt and freshly grinder pepper, fresh nutmeg. Besides these: flour for the mixing and fat for the pot.


• Tamales filled with Corn

• 4 fresh corncobs with leaves, salt, 300 ml thick vegetable broth, butter, 150 g polenta, 60 g hard cheese (for example parmesan), 1 egg, pepper, cayenne pepper, oil for application

• Tamales filled with Corn

• 4 fresh corncobs with leaves, salt, 300 ml thick vegetable broth, butter, 150 g polenta, 60 g hard cheese (for example parmesan), 1 egg, pepper, cayenne pepper, oil for application


• Rice with Corn

• 1 onion, oil, curry powder, 250 g rice, 200 g corn, salt, orange juice

• Rice with Corn

• 1 onion, oil, curry powder, 250 g rice, 200 g corn, salt, orange juice


• Chilli Corn

• Ingredients:

• Corn

• Onions

• Garlic

• Chilli

• Corn oil

• Salt

• Cayenne pepper

• Hot pepper sauce

• Chilli Corn

• Ingredients:

• Corn

• Onions

• Garlic

• Chilli

• Corn oil

• Salt

• Cayenne pepper

• Hot pepper sauce


• Brussels sprouts soup with corn and Saffron

• 1 small onion, 1 garlic clove, 1 small carrot, 250 g Brussels sprouts, rapeseed oil, 400 ml vegetable broth, 100 g corn kernels, chives, saffron, iodized salt, pepper

• Brussels sprouts soup with corn and Saffron

• 1 small onion, 1 garlic clove, 1 small carrot, 250 g Brussels sprouts, rapeseed oil, 400 ml vegetable broth, 100 g corn kernels, chives, saffron, iodized salt, pepper


• Ingredients:• 1 red pepper• 1 yellow pepper• 1 green pepper• 1 dose of bagged

corn• 2 apples• 2 tomatoes• ½ onion• fresh chives• squeeze a half of a

lemon• oil• honey• spicy paprika

condiment• 1 bowl of sour

cream• salt, pepper

• Ingredients:• 1 red pepper• 1 yellow pepper• 1 green pepper• 1 dose of bagged

corn• 2 apples• 2 tomatoes• ½ onion• fresh chives• squeeze a half of a

lemon• oil• honey• spicy paprika

condiment• 1 bowl of sour

cream• salt, pepper


• Corn Cakes with Coconut

• 350 g coarse corn

• 170 g fine flour • corn oil• milk• 300 g sugar• 3 eggs• 100 g • 100 g coconut

flakes• 1 pack of baking

powder

• Corn Cakes with Coconut

• 350 g coarse corn

• 170 g fine flour • corn oil• milk• 300 g sugar• 3 eggs• 100 g • 100 g coconut

flakes• 1 pack of baking

powder


Date post:	30-Dec-2015
Category:	Documents
Upload:	valentine-newman
View:	44 times
Download:	2 times

Corn in the traditional Romanian cuisine

Documents