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Too Hot to Cook Indoors

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GreekGirlCooks

GreekGirlCooks

Active member
What do you guys cook when it's too hot to cook indoors? I have a little AC window unit that doesn't even reach the kitchen - we have it in the family room. I am looking for ideas on what to do. I am grilling a lot and eating salads. My grill is very simple and I don't have a burner outside.

I have a toaster oven, crockpot, and air fryer. Maybe there are some opportunities here to make some Greek dishes? I have these tools but I barely use any of them - I run my oven a lot. Maybe I can try making tiny recipes of tiro pita, spanakopita, etc and just make it in the toaster oven in a smaller pan? Stuff like that? Crockpot might not work for me right now - I don't even want to eat soups and stews - too hot.
 
I use my grill a lot. I can do all kinds of things on it besides the stereotypical meat dishes... I make flatbreads, pizza, roasted vegetables, marinated olives. I grill corn on the cob, too...

I also use the toaster oven a lot. I have a little plan and can make smaller recipes of most of my favorites - like plaki, spanakopita, etc. It doesn't generate a lot of heat. There are no leftovers with this, but that's okay!
 
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What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

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I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

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I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

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