It turns out bread is not necessary in this preparation. Our first thought was a spin off of traditional bread sauce. The first step was cooking the garlic in butter for the garlic bread. Looking at the garlic and butter it made sense to add milk powder so that we could maximize flavor and have extra butter solids for seasoning the bread. When the garlic butter was finished we realized that not only was it delicious, it already had the texture of butter soaked bread crumbs. So instead of adding parsley and Parmigiano-Reggiano cheese to the garlic and spreading the mixture on bread, we made a Parmigiano-parsley stock using the fresh herb, cheese rinds and water in the pressure cooker for twenty minutes. This was then strained over the garlic butter, cooked for five minutes on the stove and then the entire mixture was pureed together. It's ridiculously good and will only improve overnight. To begin with it's going to paired with the sausage stuffed pepper course tomorrow night at Elements. After that who knows where it'll end up.
OK, we have a few ideas: with lobster either as sauce or a a medium to cook the lobster in, a pairing with clams would not be half bad, also with asparagus, and in soup form even more avenues open up.