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3 Easy ‘Comfort Food’ Recipes from Award-Winning Chicago Chef Bill Kim

Chef Bill Kim smiling in his kitchen

Sheltering in place means many of us are spending more time in our kitchens. And lucky for us (and you), we peeked into Bill Kim’s kitchen to see what the executive chef at Table at Crate—the restaurant at the Crate and Barrel store in Oakbrook, Ill.—is cooking up. What did we find? Olive Bread for comfort, Sausage Pasta to emulate the dish served at Table at Crate, and Lemon Chicken—a dish he enjoys with his wife on days off.

Known for his Kim-creativity, the award winning Chicago chef opened Urbanbelly in 2008 to combine his passions: Asian and American cuisines, fine-dining touches and neighborhood comfort, classic dishes and joyous creativity. Kim’s trajectory spurred a movement of fellow fine-dining chefs to pursue creative casual dining. His menu at Table at Crate takes a plant-centric approach and celebrates Midwestern seasonality and a modern way of dining that is lighter, brighter and layered in herbaceous flavor. The menu is divided into shareable Bites, Garden, Greens, Tartines, Bowls and Mains, with many ingredients sourced from local farms and purveyors. Like the food, the cocktails will take cues from the seasons, with a dedication to house-made syrups and juices.

Follow along below to create Kim’s easy comfort food recipes at home.

Olive Bread Recipe

Bread in dutch oven
PREP:
10 minutes
RESTING TIME:
13 hrs, 35 mins
BAKE:
45 minutes

Ingredients

  • ¼ teaspoon active dry yeast
  • 1½ cups lukewarm water, 90-110 temp of water
  • 1¼ teaspoons Kosher salt
  • 3 cups all-purpose flour
  • ½ cup pitted green olives, sliced
  • 2 tablespoons olive oil
  • 1 piece parchment paper/cut to fit bottom of Dutch oven

Directions

  1. In a medium bowl, combine the yeast and warm water. Cover with plastic or a kitchen towel and let it proof for at least 5 minutes.
  2. In the stand mixer bowl, combine the salt and flour. Mix on low with the paddle attachment, just to combine.
  3. Add the yeast/water mixture and mix on low until a shaggy dough forms. Cover bowl with plastic wrap and set in a warm place (example, in the microwave with power turned off), letting dough rise for 12 hours.
  4. Preheat oven to 450 degrees Fahrenheit. Place a 4-quart Dutch oven in the preheated oven, without the lid, for 30 minutes.
  5. While the Dutch oven is preheating, turn the dough onto a floured surface and roughly press it into a flat rectangle. Sprinkle some chopped olives on top and fold the dough once. Repeat two more times until you've used all the olives. With floured hands, form dough into a ball. Cover dough loosely with plastic wrap and let it rest for at least 1 hour, or until doubled in size.
  6. Once the Dutch oven has preheated, line its bottom with parchment paper and a little olive oil. Transfer the dough ball into the Dutch oven, cover with the lid and bake for 30 minutes. Remove the lid and bake, uncovered, for 15 more minutes or until golden brown.
  7. Remove Dutch oven from the oven, transfer bread to a wire rack, removing the parchment paper, and cool completely before slicing.

Sausage Pasta Recipe

Chef Bill Kim smiling in his kitchen holding sausage pasta
PREP:
15 minutes
COOK:
20 minutes
SERVES:
2

Ingredients

  • 2 tablespoons olive oil
  • ¼ cup white onion, diced small
  • 2 cloves garlic, minced
  • ½ pound loose mild Italian sausage
  • ½ cup marinara sauce
  • 2 tablespoons grated pecorino cheese
  • 8 ounces cooked pasta
  • Optional garnish:
  • 2 pieces fresh basil, chopped
  • 2 tablespoons extra virgin olive oil

Directions

  1. Set a medium saucepan over medium heat. Add olive oil, onion and garlic and saute for 1 minute until soft. Add Italian sausage; cook for about 3 minutes.
  2. Add marinara sauce to the sausage mixture, simmer for 3 minutes. Add grated pecorino and cooked pasta; cook for 1½ minutes or until pasta is completely coated with marinara sauce.
  3. Garnish with basil and olive oil, if using.

Lemon Chicken Recipe

Lemon chicken marinating in a dish by the stove
PREP:
30 minutes
COOK:
8 minutes
SERVES:
2

Ingredients

  • 1 pound boneless skinless chicken thighs
  • 3 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon chili flakes
  • Black peppercorn, 10 turns of pepper mill
  • 1½ teaspoons Kosher salt
  • ¼ cup olive oil
  • Optional garnish:
  • Squeeze of lemon
  • Chopped parsley

Directions

  1. In medium mixing bowl add lemon juice, vinegar, oregano, garlic powder, chili flakes, pepper, salt and olive oil. Whisk all ingredients together. When mixed well, add chicken to mixture and marinate for 20 minutes at room temperature.
  2. Heat a large skillet (one that comfortably fits 4 to 6 chicken thighs) over medium-high heat. Add chicken and marinade; cover skillet with lid. Cook for 5 minutes, or until you can flip chicken easily with tongs; cook for 3 more minutes with lid on, then turn off heat and let chicken rest for 2 minutes in covered skillet.
  3. Remove chicken from skillet and place it on a serving dish. Garnish with lemon juice and parsley, if using.

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