I had friends over for Sunday brunch on the last day of Fleet Week. In all these years I had not known what a great view of the air show I had from my balcony. I guess I was never home durng Fleet Week before. This I found out on Thursday when the jets were surveying the area and doing some practice for the weekend. The thunderous roar of the jets are inescapable so I had no choice but to put down my books and run out to the balcony and watch the performance. I thought, I have to share this with some friends.

Tomato Tarts

ready-made puff pastry, I used
extra-virgin olive oil
heirloom tomatoes, sliced thin, I used one red and one yellow
herbs de Provence salt

Cut pastry into rectangles, enough to fit a slice of tomato. Brush one side with olive oil. Top with a slice of tomato. Sprinkle with herbs de Provence salt. Bake in 350 degree oven until golden brown and puffed.

Roast Chicken

whole chicken, cut of fat and set aside
fine sea salt
stick butter
2-3 teaspoons herbs de Provence salt
extra-virgin olive oil
2 lemons
4-5 bulbs garlic, cloves separated, unpeeled

Season chicken well with salt, inside and out. Mix butter and herbs with paddle attachment of mixer. Scatter garlic cloves in the bottom of an iron enameled casserole.

Loosen skin of chicken by inserting fingers in between skin and flesh. Make sure you go down to thigh and drumstick. Be careful not to tear skin. Stuff skin with herb butter. Rub chicken with oil and place inside the casserole. Squeeze lemon all over chicken inside and out. Place lemon rinds in cavity of chicken. Place reserved chicken fat on top of chicken breasts. Cover pan and bake for 40 minutes. Uncover and continue to bake chicken until nicely browned and juices run clear when thigh is pierced.