Dinner @ Addis (Oakland)

Dinner @ AddisThe BF and I went up to Oakland for the weekend and had dinner at Addis, an Ethiopian place on Telegraph. The place was bigger inside than it looked from the outside and the food was tasty and more than enough for 4 grown people (me, the BF, his dad, and the BF’s sister’s partner).
Dinner @ Addis
^The vegan platter with an addition of a tofu thing. The collard greens were flavorful and tender and I liked the potatoes and carrot thing. They tasted like Asian curry. The tofu thing was good, but it tasted more Thai than Ethiopian.
Dinner @ Addis
I ate more from the meat-eaters combo plate. In the bowl was a spicy chicken leg and hard boiled egg thing. Then there was a ground beef, cheese, and spicy stuff thing. We couldn’t agree on if we wanted it well done or rare, so the waitress was nice enough to let us split it up. The 3 o’ clock is the well done ground beef. At 5:30 is the rare one. It looked more raw than rare, but hey, at least it was still warm. Despite its spicy pinkness, the rare ground beef thing was delicious — like a steak tartar.

The salads in the middle were kind of a trap. I ate a big mouthful to cool down from the spiciness of the rest of the plate only to realize that the salad had huge pieces of jalapenos cleverly hidden under the lettuce.

Despite the heat, all the food was good. It was a shame that we had so much leftover and couldn’t take it back with us because we had to go somewhere else and we didn’t want the car to get stinky.

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Addis Ethiopian
6100 Telegraph Ave, Oakland, CA
(510) 653-3456

Dinner: Focaccia

Thyme and garlic focaccia
Tonight was my first time making focaccia and I was surprised how tasty it turned out. I didn’t use a recipe since other than starting with the sponge from this bread recipe. I let the sponge do its thing overnight +8 hours (while I was at work) and then mixed in flour, salt, water, and olive oil. I mixed the dough mostly by feel and then put it in the stand mixer to knead, so I didn’t get exact measurements.

Then, I let the dough rest for another hour or so while it doubled. After, I poured the dough onto an oiled baking sheet, stretched it into a somewhat rectangular shape, and let it rest (covered by bigger roasting pan to protect from drafts) for about 45 minutes. Finally, I dimpled the dough, brushed on a mixture of rosemary-infused olive oil, dried thyme, minced garlic, and salt. Lastly, I baked for about 25-30 minutes at 450 degrees.

The focaccia came out with a crunchy exterior and a soft, buttery interior. I think next time, I’ll let it rest a bit longer the last time so that the dough can develop more bubbles and maybe add a pinch more salt to the dough while mixing it to give it more flavor. Baking it with fresh rosemary and slices of onions on top might be good too.