Shadaé Williams has been practicing home cooking ever since she was able to reach her parents’ stove. Influenced by her Jamaican-American heritage, the content creator develops unexpected flavor profiles that seamlessly combine sweet and savory. Over on her Instagram (@shadaewilliams), Shadaé shares intuitive recipes paired with gorgeous photography, ensuring you’ll want to try your hand at every meal she posts.
How does your heritage or culture influence your home cooking?
It inspires me to use spices in different ways and mix unique flavors of sweet and savory.
Does the dish you’re sharing today have a story behind it?
This is the first time I’ve made this dish. I’ve always wanted to try a tarte tatin but knew I’d want to do it with a twist!
How would you describe your relationship to home cooking?
I have loved cooking since I was first able to reach the stove! Home cooking is such a big part of my relationship with my family!
What do you like about cooking with cast iron?
Cast iron is so versatile and you can make so many different dishes with it! It is also something you know can last you and your family for years and years!
Tell us about a meal that made you feel connected to your heritage.
Always curry chicken! The smell of curry alone reminds me of the many times throughout my life I have enjoyed that meal!
If you could only cook (and then eat!) one thing for the rest of your life, what would it be and why?
Randomly, my spaghetti and meat sauce. I looooove any kind of noodles and sauces/gravies and that has the best of both!
What was the first thing you learned to cook?
Rhubarb Tarte Tatin
5 stalks rhubarb
1 large shallot
1/2 stick butter
1/2 cup brown sugar
1/3 cup heavy cream
1 puff pastry sheet
Add half stick of butter to your cast iron Always Pan on medium-high. Heat until butter is browned.
Thinly slice shallots and add to cast iron Always Pan until crispy, then remove.
Add brown sugar and heavy cream to butter and mix until sugar is dissolved and caramel is bubbly.
Turn off heat and add in evenly cut pieces of rhubarb, curved-side down in cast iron Always Pan.
Place the puff pastry sheet on top, carefully tucking in the sides between the side of the cast iron Always Pan and rhubarb.
Poke small holes in top of puff pastry and bake at 400°F for 20 minutes.
Let cool and flip the tarte.
Enjoy with ice cream or yogurt and any of your favorite toppings!