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Dominique Villanueva

@nique.eats

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just a girl with a whisk and some opinions
bakes for @lasita.la
bass for @_appersonca and @estoy__listo

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she’s playing with form. get ready to screenshot!

#recipes #recipe #recipereels #mushroom #brownedbutter #creamcheesefrosting #buttercream by @nique.eats

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4 years ago

remember carousel recipes lol

#persimmon #persimmoncake #layercake #recipes #cake #cakesofinstagram taken in Seaside, California by @nique.eats

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4 years ago

Manila mangos hold such a special place in my heart. Of all the fruits available to me in this land of plenty, mangos by far are the ones that I simply refuse to manipulate. Why play god when everything about them is perfect? 🥹

I really, really wanted a way to share them that didn’t alter their original form. No mango jam or custard could replace the sensation of biting into a tender slice of mango. The one dessert that I believe honors the mango the most is mango sticky rice, so here’s a breakfast pastry-ish interpretation.

The mango sticky slice consists of flaky phyllo, ruffled and par-baked with browned butter. In goes a condensed milk custard with the fewest possible ingredients (and no vanilla - frankly I wanted the milk flavor to sing), baked until the phyllo becomes bread-pudding like. Mochi bits provide the chew and bounce of sticky rice which now contrast with the crispy phyllo edges and and creamy custard below. The whole slice is crowned with the most beautiful golden Manila mangos and drizzled with a tart tamarind honey, to break up the sweetness and balance out the indulgence.

These will only be available for a short time while mangos are in season, so stop by @kandmcoffee this weekend for a slice!

#mango #mangostickyrice #mangopastry #phyllo #pudding #mochi taken in Los Angeles, California by @nique.eats

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4 years ago

It’s been in the 100s in Madrid all I want is this sorbet taken in Los Angeles, California by @nique.eats

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4 years ago

If I’ve learned anything about myself over the past year since moving to LA proper it’s that I do best on a team. I like to think I’m a good coworker, band mate, roommate, partner. I do my best when other people rely on it, and it’s very hard to hold myself accountable.

Independence is often thought of as being solely responsible for one’s own self and business, which isn’t wrong. But the path to independence (one I’m still very much navigating) doesn’t have to be walked alone or without help. Take it when it comes, offer it when you can, and be a little intentional about who gets to journey with you. taken in Los Angeles, California by @nique.eats

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4 years ago

Less is more. What could you possibly do to a midsummer peach that would make it even more enjoyable than it already is? Sorbet is one answer, but just barely. The lemongrass (@thaofamilyfarm ) adds a summery herbaceous note that melds seamlessly with the sweetness of fresh peaches.

Ingredients:
- 2lb (910g) fresh peaches, pitted and quartered
- 2 stalks fresh lemongrass, lower thirds of each stalk sliced into 1/8” rings (top thirds discarded)
- 2 cups (454g) water
- 2 cups (400g) sugar
- 1/2 cup (156g) light corn syrup (do not omit or substitute; corn syrup prevents over-freezing and contributes to the creamy texture of the finished product)

Directions:
1. Bring the water to a boil on high heat. Add the lemongrass and sugar, mixing to dissolve the sugar. Lower the heat to medium and simmer for 5 minutes. Let the syrup cool to room temperature, then refrigerate overnight. Place the freezer bowl of an ice cream churner and a metal or glass loaf pan or other container in the freezer.
2. The next day, strain the lemongrass from the syrup. Add the corn syrup to the lemongrass syrup. Puree the peaches in a blender until smooth. On medium speed, blend in the syrups.
3. Chill the whole mixture in the fridge for at least one hour. Pour the contents into your ice cream churner per manufacturer directions, until the sorbet is smooth and creamy (no longer icy). Transfer the sorbet to the pre-chilled container to set. Before scooping, let the sorbet temp in the fridge for about 15 minutes.

#sorbet #peachsorbet #lemongrass #sorbetrecipe #foodphotography #foodstyling #easyrecipes #simplerecipes #icecream #foodstagram #peach by @nique.eats

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4 years ago

I’ve shared this multiple times on my stories but here it is again! It’s an almond cake with filled with peach and pluot jam, fresh peaches and pluots, and frosted with vanilla swiss meringue buttercream. Made for none other than the amazing @rokrent for her graduation! She said she wanted seasonal and the stone fruits certainly did not disappoint.

I wanted the flower selection to match the colors of the fruit and remain celebratory without giving “bridal.” I spent at least half an hour picking up and putting back flowers*, but all worth it as I ended up with a bouquet that reads “blooming desert goddess” which is not far from what I think of when I think of Rebecca!

*I’m so over peonies and why do they only come in pink

#cake #graduationcake #stonefruit #floralcakes by @nique.eats

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4 years ago

missed golden hr in my apartment by like .05 seconds but this flavor combo is pretty enough

fruity coffee from @onyxcoffeelab , blackberry basil sauce, fresh raspberries, shredded basil, basil flower, and peony petals. sweet, savory, acidic, and bitter all in one bowl.

all of these components were really on their way out or no longer serviceable in a public setting but perfectly good repurposed at home. taken in Los Angeles, California by @nique.eats

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4 years ago

churning @onyxcoffeelab tropical weather into ice cream. i love when i get to use interesting coffee for things like ice cream, creme pat, or flan. no vanilla extract added, as i wanted the fruity notes to come through to pair with the blackberry basil syrup I made yesterday as a work experiment. the syrup still needs work to be made into a future @kandmcoffee drink but I’m undeterred and it’ll be a beautiful summer tonic once it’s ready. for now, it’s going on this silky ice cream made from beans that would otherwise have gone to waste. a lesson in tenacity.

i love having a job that allows me to be creative and within parameters i normally wouldn’t set for myself (being drinks or vegan offerings for example). the challenge makes the result that much more rewarding, which is why i fell in love with baking to begin with. but it’s also a job that’s consuming and hard to balance with a social life that doesn’t involve my immediate surroundings.

i see all your texts. i miss you too. see you soon. taken in Los Angeles, California by @nique.eats

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4 years ago

by @nique.eats

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5 years ago

by @nique.eats

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5 years ago

i miss being creative and shooting and fucking up and trying again and getting it right and thinking I might be onto something and feeling good by @nique.eats

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5 years ago