One of our favorite bands here in Nashville is the old school Motown act Rachel Rogers and the Real Good Feel Goods. Channeling the iconic sound of Detroit in the 1960s, they bring both heart and soul to the dance floor. The smoky sounds of Roger’s voice backed by a seven piece band adds up to one rocking reception.
Rachel Rogers and the RGFGs have been together for three years, since their days at Belmont University in Nashville. The group includes two backup vocalists, and boast a mix of originals soul songs and classic covers in their repertoire. From The Temptations to The Chiffons to Beyonce or Ray LaMontagne, Rogers understands the importance of versatility and keeping a crowd on their feet. But have no fear: any song they play will have a Motown spin – even the Patti Page classic, “Tennessee Waltz.”
But their absolute favorite song to play? Well, that’s easy. “Can’t Hurry Love” by The Supremes: “The second Joe starts strumming the intro, every woman within 200 ft grabs another woman and heads to the dance floor, losing all their inhibitions and singing along to every word,” says Rogers.
Piqued your interest? Be sure to check out their website and give ol’ Rachel Rogers and the Real Good Feel Goods a listen.
(Thanks to Flavor intern extraordinaire, Mary Nell for contributing this post!)
Most everyone in the south knows a peach cobbler recipe and most-likely will swear that their grandmother’s is the best. Here at Flavor we would argue that ours is among the best. As one of our clients’ favorites, the smell of peach cobbler is often lingering in the kitchen, and though we cannot provide you with those aromas via internet, we will invite you to imagine with your nose as we show you this light, crispy, warm, and flavorful indulgence.
As it is summer, peaches are ripe and abundant, and we turn to our friends at The Peach Truck.
Supporting another local business, we use Hatcher Dairy Farms for all the dairy products in our cobbler.
Our Cobbler Recipe:
Get ready for a true taste of summer.
- 2 quart water
- 3 cups sugar
- 12 oz butter
Put these ingredients in your favorite pot on the stove top and bring to a boil (that’s when it starts to bubble for those of you who do not frequent the kitchen).
- 1 gallon peeled and sliced peaches
- 2 Tbs cinnamon
- 1/2 Tbs Nutmeg
In a large bowl toss spices with peaches, being careful not to toss your peaches out of the bowl. Then pour hot syrup over peaches and let it sit in the fridge overnight. If there are scavengers that raid your fridge at night, be sure to label “DO NOT EAT”
The next morning eat breakfast so you aren’t tempted to eat the filling then take your mixture out of the fridge and get ready for the fun. First, strain your liquid off your peaches and put into a pot. Place the peaches aside and out of reach of the dog. Bring your liquid to a boil and while that is happening, make the “slurry” (Do not ask me where the word slurry came from, I’m an intern, I know as much as you do)
- 2 1/2 oz cornstarch
- 1/2 cup water
Add the cornstarch slurry to the boiling liquid and cook until thickened. Take this off of the stove. Now get those peaches that the dog didn’t eat and fold them in as if you are folding your grandmother’s best table cloths, not like a three year old attempting to fold a fitted sheet- the peaches should stay intact.
Take this and spread in a 9-10 inch cast iron skillet. If you don’t have a cast iron skillet, find a lady over the age of 60, she has one you can borrow.
Now for the biscuit:
- 6 c Flour
- 4 Tbs Baking Powder
- 1/2 tsp Salt
- 1/2 Sugar
- 12 oz Butter
- 3 1/2 cups Milk
Put flour, baking powder, salt, and sugar into food processor and pulse 4 or 5 times. Cut butter into cubes and add to the flour mixture. Don’t get Paula Dean on us, 12 oz is enough. Pulse until the butter is pea sized chunks. If it’s actually green like peas, you should be concerned. Add milk and pulse until it comes together. Do not get over-zealous and keep pulsing after it has come together, its just cobbler.
Now put this mixture on top of the filling in the cast iron skillet.
Bake this at 350 degrees for approximately 1 hour. Set a timer if you usually get distracted and burn the bread like my grandmother does.
To keep your mind on the cobbler, you can make the heavy cream topping while it bakes.
- 1 pint Heavy Cream
- 1/4 tsp Cinnamon
- 1/4 c Sugar
Put cream in mixer and whip until foamy. Add sugar and cinnamon and whip to soft peaks like the peaks of our beloved Appalachian Mountains on Good Ole Rocky Top (Go Vols) Then stop, scrape sides and bottom and then whip to stiff peaks.
Once the Cobbler is finished you can add this cream to the top and serve the cobbler to the family members who have been the best behaved for the week. Or if you are really kind, let everyone have a piece, but make sure to save a large portion for yourself. You deserve it.
And in case you would like an ice cold, energy booster to compliment your fresh cobbler, here is our secret to Iced Coffee.
- 1 pound Ground Coffee (good, Rich Roast)
- 8 quarts Cold Water
- Half-and-half (healthy Splash Per Serving)
- Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
- Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups…adapt To Your Liking!
(Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
Thank you for journeying through the orchard with us, see you next time.
Your Flavor Intern- Mary Nell