My friend Bill Repp invited me over for a most unusual two-course meal: Pan-fried garlic bread with herbs and homemade chocolate malteds.
For the garlic bread:
1 load crusty white bread
1/2 cup extra virgin olive oil
3 cloves garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon EACH salt and pepper
For the chocolate malteds:
3 cups vanilla ice cream
1/2 cup powdered malt (regular, not chocolate)
1/4 cup chocolate syrup
1 1/2 cups milk
Garlic bread: Slice bread into 8 slices, about 1/2" thick. Pour olive oil into a large skillet and put flame on low. Add garlic, and when it starts to 'move' stir in oregano, salt and pepper and let infuse for one minute. Add bread slices, coating in garlic/oil mixture and fry, turning, until bread is lightly golden, but still soft. Serves 4 - 8.
For Chocolate Malteds: Place all ingredients in a blender and process until smooth. Fill first glass halfway, fill second glass and finish off first glass. Serves 2.