Jeffrey Buben: Today I'm going to show you how to make a simple and sumptuous Oyster Stew, as part of a romantic Valentine's dinner. One pint of oysters will serve two to four. Drain them in a colander for about five or ten minutes. We're going to work with leeks once we wash them. We're just going to cut the leek on a little bit of a bias, very, very fine. We take two tablespoons of bacon, mince it very, very fine, and we're going to put our bacon in. Medium heat, render off a little fat before we add the other ingredients. We're going to add our butter, our shallots, our garlic. We're going to add our leeks, add a little bit of salt and pepper, put a lid on. And after about four minutes, our leeks are nice and tender; we're going to add our sherry, oyster juice. So I'll put our lid back on, simmer that for about three minutes. We're going to add our heavy cream, a little fresh ground pepper, a little salt, 2 dashes of Tabasco, 3 dashes of Worcestershire, cover that again. After about seven or eight minutes of simmering, we're going to add our oysters. Cook those for about three minutes, just until the edge has start to curl. And next I'll show you how to make the croutons. I'm going to slice the brioche about a quarter-inch thick. Use a cutter that you can purchase at any cooking store. If you don't have a heart-shaped cutter, cut it on an angle like that to make the bottom of the heart and just circle up your crust and make a nice V shape in there, just as romantic for Valentine's Day. We're going to place about two or three tablespoons of butter into the pan over a medium-high heat; flip them over when they're nice and golden, and we have our beautiful hearts. We're going to finish our Oyster Stew, let the lemon juice run between your fingers, we give that a little stir. We have our Oyster Stew into our bowl, put a nice crouton heart right in the middle, let's sprinkle a little chive on top. And there you have wonderful Oyster Stew with brioche hearts for Valentine's. Enjoy!